Aloo Gobi

Tender cauliflower florets and potato cubes coated in a bright yellow spiced sauce. Toasted cumin and fresh coriander provide a deep, powerful aromatic profile.

• Prep time: 15 min
• Cook time: 25 min
• Difficulty: Easy
• Calories: 269
• Protein: 6 g
• Carbs: 29 g
• Fat: 13 g

Ingredients

• 600 g Cauliflower ( in small florets )
• 400 g Potato ( in 2cm cubes )
• 1 piece Onion ( finely chopped )
• 2 piece Garlic ( minced )
• 2 piece Round tomato ( diced )
• 1 tsp Whole cumin seeds
• 1 tsp Turmeric powder
• 1 tsp garam masala
• 1 piece Hot chili pepper ( seeded and minced )
• 3 tbsp Peanut oil
• 0.5 piece Fresh cilantro ( chopped )
• 1 pinch Gray sea salt

Instructions

1. Toasting spices

   Heat oil in a sauté pan. Throw in the cumin seeds; they should sizzle and release a warm earthy scent immediately.

2. Aromatic base

   Add the sliced onion. Cook until translucent and soft. Stir in the pressed garlic and chopped chili.

3. Coloring and searing

   Add the potatoes and cauliflower. Sprinkle with turmeric and salt. Stir so every piece is bright yellow and glossy.

4. Steam cooking

   Add the diced tomatoes. Cover and cook over low heat. The vegetables are ready when a knife tip sinks in like butter.

5. Aromatic finish

   Sprinkle the garam-masala and fresh coriander. Mix gently to avoid mashing the vegetables, which must remain whole.

Chef's tips

• Do not add water: the moisture from the tomatoes and cauliflower is enough for steam cooking that preserves textures.
• The cauliflower should remain slightly firm to the bite, not turned into mush.

Storage

Keeps for 3 days in the fridge. Flavors develop even more the next day.