Ingredients and Weight: - Potatoes, Russet (500g) - Cauliflower florets (300g) - Onion, yellow (150g) - Garlic, minced (3 cloves) - Ginger, minced (2 cm piece) - Green chili, finely chopped (1) - Turmeric powder (1 tsp) - Red chili powder (1/2 tsp) - Coriander powder (1 tsp) - Cumin seeds (1 tsp) - Garam masala (1/2 tsp) - Lemon juice (2 tbsp) - Vegetable oil (3 tbsp) - Cilantro, chopped (for garnish)
Preparation Time: 15 minutes
Cooking Time: 25 minutes
Difficulty Level: 3 (Moderate)
Preparation Method Steps: 1. Boil potatoes in salted water until tender. Let cool and cut into 2 cm cubes. 2. Heat oil in a large skillet or wok. Add cumin seeds and let them sizzle. 3. Add onions and cook until translucent. Add garlic, ginger, and green chili; cook until fragrant. 4. Stir in turmeric, red chili powder, coriander powder, and garam masala. 5. Add cauliflower and potatoes; cook for 5 minutes. 6. Add lemon juice and stir well. 7. Garnish with cilantro.
Nutritional Information: - Calories: 250 per serving (8 servings) - Carbohydrates: 30g - Protein: 10g - Fat: 15g - Fiber: 5g
Dish Characteristics: - A vibrant and flavorful Indian-inspired dish - Perfect for vegetarian or vegan meals - Pairs well with rice, flatbreads, or as a side dish
User Comments: - "This dish was delicious! The flavors were perfectly balanced and the vegetables were cooked to perfection." - "I loved the combination of potatoes and cauliflower. It was hearty and satisfying." - "This is now my go-to recipe for Aloo Gobi. It's so easy to make and always impresses my guests."
Special Precautions and Tips: - Adjust the amount of red chili powder to taste for your preferred level of spiciness. - If you don't have garam masala, you can use a blend of cumin, coriander, cardamom, cloves, and cinnamon. - To save time, use pre-cut potato cubes from the supermarket. - For a crispy texture, roast the potatoes in an oven at 200°C (400°F) for 15 minutes before adding them to the skillet.