Aloo Gobi Recipe (Cauliflower and Potato)

Aloo Gobi - an iconic classic. It’s one of those simple, no-nonsense dishes that you can always rely on. The mix of tender cauliflower and fluffy potatoes, cooked in warm spices, is a flavor-packed dish that could easily be served any day of the week. Best served with fresh chapati and a dollop of yogurt to balance it all out.

Why it’s accidentally gut-friendly:

• Rich in fiber: Both cauliflower and potatoes are loaded with fiber, which promotes healthy digestion and prevents constipation.

• Prebiotic potential: The resistant starch in potatoes and the fiber in cauliflower provide nourishment for good gut bacteria.

• Anti-inflammatory effects: Turmeric and ginger are known for their ability to reduce gut inflammation and support digestion.

• Digestive enzyme boost: Spices like cumin and cinnamon help stimulate digestive enzymes, improving nutrient absorption.

Time: 45 minutesFeeds: 6

Ingredients:

• 1 medium cauliflower head

• 2 medium potatoes

• 2 onions

• 4–5 garlic cloves

• 1.5-inch piece of ginger

• 3 green chilies

• 1 tsp turmeric powder

• 1 tsp salt (adjust to taste)

• 1 tomato

• 1 tsp garam masala

• 1 tsp cumin seeds

• 3–4 black peppercorns

• 3–4 cloves

• 1-inch cinnamon stick

• 3 tbsp neutral oil (e.g., vegetable or sunflower oil)

• 1 cup freshly chopped coriander

• 1 tsp crushed kasuri methi (dried fenugreek leaves)

• Extra salt to taste (final adjustment)

• A pinch of sugar (optional)

Instructions:

1. Prep the Vegetables:

   • Chop the onions, garlic, ginger, and chilies.

   • Peel and chop the potatoes into wedges: halve the potato widthways, then half again lengthways, and then cut lengthwise into thirds.

   • Wash and break the cauliflower into florets, cutting larger florets in half to allow even cooking. Chop the stalk into smaller pieces.

2. Cook the Spices:

   • Heat oil in a large pan. Add cumin seeds, black peppercorns, cloves, and cinnamon stick. Sizzle for a minute or so until fragrant.

3. Start the Base:

   • Add the chopped onions and sauté over low heat until light brown (about 5–7 minutes).

   • Add garlic, ginger, chilies, turmeric, tomato, and salt. Stir everything well, making sure it doesn’t stick to the bottom of the pan.

4. Add Potatoes and Stalks:

   • Add the chopped potatoes and cauliflower stalks to the pan, and cover. Cook for 5 minutes, or until the potatoes and stalks are partially softened. If needed, let them cook a bit longer.

5. Add Cauliflower:

   • Add the cauliflower florets. Mix everything together, then cover and cook for another 5–10 minutes. Stir occasionally, checking regularly until both the cauliflower and potatoes are softened to your liking.

6. Finish and Adjust:

   • Stir in the garam masala and crushed kasuri methi. Taste and adjust the salt, adding extra if needed. If you like, add a pinch of sugar to balance the flavors.

7. Serve:

   • Serve hot with fresh chapati and a side of yogurt to balance out the spiced flavors.