Name: Indian aloo gobi (potato + cauliflower curry)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 500 g cauliflower (cut in florets); 400 g potatoes (cubed); 1 medium onion (diced); 2 medium tomato (chopped); 3 clove garlic (minced); 1 tbsp ginger (minced); 1 tsp cumin seeds; 1.5 tsp ground coriander; 0.5 tsp cúrcuma; 1 tsp garam masala; 1 tsp kasuri methi (dried fenugreek leaves); 3 tbsp ghee or neutral oil; 1 tsp sal; 3 tbsp fresh cilantro (chopped, to serve)

Recetas
Indian aloo gobi (potato + cauliflower curry)
veganoVegetariano📦 Meal prep❄ Apto congelador

Dry-style North Indian curry — golden potatoes and cauliflower roasted in cumin-coriander-turmeric. Iconic vegan side, finishes with kasuri methi for that restaurant aroma.

calorías

280

42g

10g

⏱ 45 mín.✂ 15 prep.👤 4 porc.🧊 4nevera

Ingredientes

500 g cauliflower (cut in florets)
400 g potatoes (cubed)
1 medium onion (diced)
2 medium tomato (chopped)
3 clove garlic (minced)
1 tbsp ginger (minced)
1 tsp cumin seeds
1.5 tsp ground coriander

Pasos

Heat oil; bloom cumin seeds 30 sec.
Add onion; sauté 5 min until soft.
Add garlic + ginger; cook 1 min.
Stir in tomato + spices + salt; cook 3 min.
Add potatoes + cauliflower; toss to coat.
Cover; cook on low 25 min, stirring once midway.
Crush kasuri methi between palms; sprinkle over.
Finish with cilantro.

Micros por ración

% de la ingesta diaria adulta (FDA/EFSA promedio)