Spicy Aloo Gobi

Experience the vibrant flavors of Spicy Aloo Gobi Medley, a vegetarian Indian classic that combines crispy cauliflower and tender potatoes with a medley of aromatic spices. This dish is perfect for those who appreciate a kick of heat, while its dry texture makes it a versatile side for any meal. Ideal for vegetarian diets, this recipe is free from common allergens, making it a safe choice for gatherings.

With its rich flavor profile, Spicy Aloo Gobi Medley is perfect for pairing with rice, naan, or a cooling raita. Packed with nutrients, it offers a healthy dose of fiber and vitamins.

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Recipe Collection: Dinner

Serving Size: 6

Cooking Time: 65 minutes

Overview

Aloo Gobi is a classic Indian dish featuring spiced cauliflower and potatoes. This dish is known for its dry and crispy texture, achieved by steaming and then frying the vegetables. It's a spicy delight, perfect for those who enjoy a bit of heat in their meals. For a milder version, reduce the serrano and cayenne peppers. Pair it with raita or plain yogurt to balance the spice.

Diet Type

Vegetarian

Allergies

None specified

Cuisine

Indian

Ingredients

• 3 Tablespoons (tbsp) vegetable oil, divided
• 0.5 Teaspoon (tsp) cumin seed
• 1 Small onion, sliced
• 2 Serrano chile peppers, minced
• 1 Teaspoon (tsp) ginger paste
• 2 Teaspoons (tsp) coriander, ground
• 0.5 Teaspoon (tsp) turmeric powder
• 0.5 Teaspoon (tsp) cayenne pepper
• 0.5 Teaspoon (tsp) garam masala
• 0.25 Teaspoon (tsp) paprika
• 2 Medium baking potatoes, peeled
• 1 Teaspoon (tsp) salt
• 0.5 Head cauliflower, divided
• 2 Teaspoons (tsp) lemon juice

Steps

1. Heat 2 tablespoons of vegetable oil in a large pot over medium-high heat. Add cumin seeds and cook until they turn golden brown and begin to pop, which should take a few seconds. Reduce the heat to medium.
2. Add the sliced onion to the pot and cook until lightly browned. Stir in the minced serrano chiles and ginger paste, cooking for 1 minute.
3. Season the mixture with ground coriander, turmeric, cayenne, garam masala, and paprika. Cook until the spices are fragrant, about 30 seconds.
4. Add the peeled potatoes along with salt to the pot. Cover and cook for 5 to 7 minutes.
5. Add the divided cauliflower, cover, and steam in their own juices until tender, about 20 minutes.
6. Stir in the lemon juice. Add the remaining 1 tablespoon of oil around the edges of the pot. Increase the heat to medium-high and cook to brown the vegetables, stirring gently to avoid mashing the cauliflower, for 3 to 5 minutes.

Enjoy this spicy and flavorful Aloo Gobi Medley with your favorite sides!