Mouth-Watering Indian Aloo Gobi | Vegetarian Curry Recipe!

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: yams

Sweet potatoes add nutrients and flavor.

cooking oil

🥗Healthier: coconut oil

💰Cheaper: vegetable oil

Coconut oil enhances flavor and is healthier.

garam masala

🥗Healthier: curry powder

💰Cheaper: mixed spices

Curry powder is widely available and lower in cost.

green chili

🥗Healthier: bell pepper

💰Cheaper: jalapeño

Bell pepper provides sweetness without heat.

Preheat the oven to 180 degrees centigrade.

Parboil 400 grams of floury potatoes for 4-5 minutes until edges are soft.

Floret and rinse 1 large cauliflower into mini chunks.

In a bowl, combine parboiled potatoes and cauliflower.

Add 1 tablespoon of oil and mix to coat the vegetables.

Add 1 teaspoon cumin seeds, 1 teaspoon cinnamon, 1 teaspoon chili powder, 1 teaspoon turmeric powder, 2 teaspoons coriander seeds, and 2 teaspoons black onion seeds; mix well.

Season with salt and spread the mixture evenly on a lined baking tray.

Roast the vegetables in the oven for 45 minutes.

In a pan over medium-high heat, add 3-4 tablespoons of vegetable oil.

Add 8-10 curry leaves and sauté until fragrant.

Add 4 teaspoons of garlic and cook until just golden.

Pour in 2 cans of chopped tomatoes and add 1 teaspoon of sugar; cook for about 10 minutes.

Slice 2 medium chilies and add to the sauce, along with a pinch of salt; cook for another 10 minutes, covered if desired.

Once the sauce is ready, add the roasted vegetables to the pan and gently mix to coat with the sauce.

Add juice of 1 lime before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary