Aloo Gobi…mmmm.… such a yummy dish! If you like Indian food, you’ve probably tried this quintessential recipe. If I’m at a restaurant that specializes in North Indian food, this is one dish I would most certainly order. I like the dry version of this recipe more than the wet version and it is simply a personal preference. Both are delicious if cooked right.
What Is The Perfect Texture For Veggies
Sautéed Bok Choy
My biggest challenge with vegetable-based recipes is getting them to cook just the right amount. Cook them slightly too long and they get mushy, cook them for a shorter time, they might get too crunchy. I remember ordering broccoli and cauliflower dishes at some Chinese restaurants, and they turn up almost raw because they are undercooked. While on this topic, I must mention that I had the most amazing Sautéed Bok Choy at this restaurant called Din Tai Fung, in Seattle recently. This was just sautéed with garlic and salt but what made it perfect was the amount it was cooked. It was crunchy, soft and yummy!
Steaming Vegetables
Steaming Potato And Cauliflower In Rice Cooker
Over the past year or so I have been fine tuning the process of steaming vegetables in a regular rice cooker. In the main rice cooker container, I add 1/3rd cup of water, add the cut (and washed) vegetables in a steel bowl, sprinkle a few drops of water, close the lid and turn on the cooker. As soon as it turns to ‘keep warm’ mode I take the bowl out and let it cool. This has worked very well for me in another recipe on this blog, Sautéed Green Beans. I really had to work on this because beans can turn very mushy even if they are slightly overcooked. So much so that I had once left them in the rice cooker for about 5 minutes after the cooker turned to ‘keep warm’ mode and they were already overdone.
Aloo Gobi Recipe
Rest of the process for this recipe is easy. It involves sautéing onions and tomatoes, adding basic spices and cilantro. It’s funny how dishes that look so simple are actually quite tricky if you don’t get them right. Try this out. It’s an absolute winner!
Various components in cruciferous vegetables like Cauliflower and Broccoli have been linked to lower cancer by reducing oxidative stress. They are low-calorie, and rich in folate, vitamins C, E, and K, and fiber. Potatoes are actually a low calorie diet, with a medium-sized baked potato containing only about 110 calories. They are a good source of vitamins C and B6, manganese, phosphorus, niacin and pantothenic acid.
Check out some of our other delicious cauliflower and other curry recipes here:
- Yummy Green Beans Potato Curry
- Spicy Bell Pepper Potato Medley
- Bottle Gourd Fenugreek Curry
- Bhindi (Okra) Masala
- Raw Banana-Potato Sauté
- Cabbage & Carrot Masala
- Baingan Bartha-Roasted Eggplant Curry
- Bhindi (Okra) Ki Bhujia
- Eggplant Potato Spicy Medley
- Spiced Purple Sweet Potato-Cauliflower Bake
- Cauliflower ‘Rice’
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Aloo Gobi
Ingredients
- 1 1/2 Cups Potato - (1/2 Pound)
- 1 Cup Cauliflower - (1/4 Pound)
- 1/4 Cup Onion - Fine cut
- 1/4 Cup Tomato - Fine cut
- 1/2 Teaspoon Ginger & Garlic Paste
- 1/3 Cup Cilantro - Fine cut
- 1/4 Teaspoon Turmeric Powder
- 1/4 Teaspoon Red Chili Powder - (or cayenne pepper)
- 1/4 Teaspoon Garam masala
- 1/4 Teaspoon Sea Salt - (or to taste)
- 1 Tablespoon Coconut oil
Instructions
- Wash and cut potato (unpeeled) and cauliflower into medium sized pieces. Set them in a steel container, sprinkle water and set the container in a rice cooker. Add 1/4th cup water to the cooker container and turn it on. As soon as the cooker turns to 'keep warm' mode, take the container out, drain any water that may have collected in the bowl and set it aside.
- Add oil to a pan set on medium flame. Once it heats up, add onion and ginger garlic paste. Sauté for 3-4 minutes and add turmeric and chili powder. Mix well and cook for a couple of minutes.
- Add tomatoes, salt, mix well and continue sautéing till the moisture comes to a minimum. Add garam masala and mix well.
- Now add the steamed potato and cauliflower to the pan and cook for a minute. Add cilantro mix well, and transfer to a container.
- Serve hot with multigrain rotis.
Notes
Nutrition
