indianEasyveganvegetariandairy freenut free

Aloo Gobi

Name: Aloo Gobi
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings (1 cup each)
Cuisine: indian
Ingredients: 500 g cauliflower (about 1 medium head, cut into florets); 2 pcs raw banana (medium, peeled and cubed); 2 pcs tomatoes (medium, finely chopped); 1 inch ginger (grated); 2 pcs green chili (slit lengthwise); 3 tbsp vegetable oil; 1 tsp cumin seeds; 1 pinch hing; 0.5 tsp turmeric powder; 0.5 tsp red chili powder; 1.5 tsp coriander powder; 0.5 tsp garam masala; 1 tsp salt; 2 tbsp coriander leaves (chopped, for garnish)

RATING

4.6/5(178)

TASTE SCORE

7/10

A classic North Indian dry curry, reimagined for Jain dietary needs. Tender cauliflower and raw banana stand in for potatoes, all cooked in a fragrant, tomato-based masala without onion or garlic.

PREP

15m

COOK

25m

SERVES

1 CUP

238 cal

SERVINGS

INSTRUCTIONS

5 steps. 25 minutes total.

5 STEPS

1
Make the tempering: Heat oil in a wide pan or kadai over medium heat
- a.Add cumin seeds and let them splutter for about 30 seconds. Add hing, grated ginger, and green chilies. Sauté for another 30 seconds until fragrant.
2
Cook the tomato masala: Add the chopped tomatoes to the pan
- a.Stir in the turmeric powder, red chili powder, and coriander powder. Cook for 4-5 minutes, stirring occasionally, until the tomatoes soften and the oil begins to separate from the masala.
3
Add the vegetables: Add the cauliflower florets and cubed raw banana to the pan
- a.Sprinkle with salt and mix well to coat the vegetables evenly with the masala.
4
Cook the sabzi: Cover the pan with a lid and reduce the heat to low
- a.Let it cook for 15-18 minutes, stirring gently every few minutes to prevent sticking. Cook until the raw banana is fork-tender and the cauliflower is cooked but still holds its shape.
5
Step 5
- a.Finish and garnish: Uncover the pan and sprinkle the garam masala over the vegetables. Mix gently and cook for one more minute. Garnish with fresh coriander leaves and serve hot.

PRO TIPS

What to keep in mind.

5 tips from the recipe — small details that make a real difference to the final dish.

1
Ensure the raw bananas are firm and green. Ripe bananas will turn mushy and sweet.
2
Cut the cauliflower florets and banana cubes to a similar size for even cooking.
3
Avoid adding extra water. The vegetables will cook in their own steam. If the masala sticks, add just a splash of water.
4
For a richer flavor, you can add a teaspoon of kasuri methi (dried fenugreek leaves) along with the garam masala.
5
Cook on low heat with the lid on to steam the vegetables perfectly without burning the masala.

RECIPE VARIATIONS

Adapt it for your goals.

quick

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Aloo Gobi

For 4 servings

5 steps. 25 minutes total.

Make the tempering: Heat oil in a wide pan or kadai over medium heat

Cook the tomato masala: Add the chopped tomatoes to the pan

Add the vegetables: Add the cauliflower florets and cubed raw banana to the pan

Cook the sabzi: Cover the pan with a lid and reduce the heat to low

Step 5

What to keep in mind.

Adapt it for your goals.

Quick

Healthy

Kid friendly

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