Indian Aloo Gobi with Rice

Enjoy this flavorful vegan Indian Aloo Gobi with Rice dish that is full of nutrition! It’s easy-to-make in just 25 minutes using simple ingredients like cumin seeds, mustard seeds, onion, garlic & ginger paste or grated ginger root along with spices like coriander powder, turmeric powder & garam masala powder plus vegetables like cauliflower florets & potatoes plus frozen peas & cooked basmati rice! Serve as a main course or side dish!

Cooking Equipment:

Large skillet/frying pan

Preparation Time:

Cooking Time:

Total Time:

Cuisine:

Indian

Keywords:

Indian, Aloo Gobi, Rice, Vegan, Main Course, Side Dish

Meal:

lunch, dinner

Cooking Method:

Dietary Restrictions:

Servings:

Ingredients:

1 tablespoon vegetable oil

1 teaspoon cumin seeds

1 teaspoon mustard seeds

1 onion, chopped

2 cloves garlic, minced

1 teaspoon ginger paste or grated ginger root

1 teaspoon ground coriander powder

½ teaspoon turmeric powder

½ teaspoon garam masala powder

½ cup cauliflower florets

½ cup potatoes, diced

¼ cup frozen peas

Salt to taste

2 cups cooked basmati rice

Cooking Instructions:

Heat the oil in a large skillet over medium heat. Add the cumin and mustard seeds and cook until they start to sizzle.

Add the onion and cook until softened, about 5 minutes. Add the garlic and ginger paste or grated ginger root and cook for another minute.

Add the coriander powder, turmeric powder, garam masala powder and stir to combine.

Add the cauliflower florets, potatoes and frozen peas to the skillet and stir to combine with the spices. Cook for about 10 minutes until vegetables are tender but still have some crunch to them.

Season with salt to taste then add cooked basmati rice to the skillet and stir everything together until combined. Cook for another 5 minutes until everything is heated through then serve hot as a main course or side dish.

Nutrition:

Calories – 500 kcal; Protein – 10g; Fat – 15g; Carbohydrates – 80g; Fiber – 8g; Sodium – 300mg

Rating:

Did You Know?

The northern region of India is known for its rich, creamy gravies, while the southern region is famous for its spicy dishes.