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North Indian
Aloo Gobi
Cauliflower and potatoes roasted with cumin, turmeric, and ginger. The dry sabzi everyone grew up with.
35 min total·10 min prep + 25 min cook·Serves 4
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Ingredients
For 4 servings
- Russet Potatoes (5 lb)cubed2 pc$4.99
- Cauliflower (1 head)in florets1 pc$3.99
- Yellow Onions (3 lb bag)1 pc$3.99
- Cumin Seeds (Jeera)1 tsp$2.99
- Turmeric Powder (Haldi)0.5 tsp$2.99
- Coriander Powder1 tsp$2.99
- Red Chili Powder0.5 tsp$3.49
- Garam Masala0.5 tsp$3.49
- Ginger-Garlic Paste1 tbsp$3.49
- Refined Sunflower Oil (1 L)3 tbsp$5.99
- Fresh Cilantro (1 bunch)0.25 pc$1.49
Method
- 1Heat oil. Add cumin seeds; let crackle.
- 2Add chopped onion and ginger-garlic paste. Sauté until onion is soft.
- 3Add cauliflower florets and potatoes; toss to coat.
- 4Stir in turmeric, coriander, red chili, and salt. Cover and cook on medium-low for 15-20 minutes, stirring occasionally.
- 5Sprinkle garam masala on top, garnish with cilantro. Serve with roti.