Gobi Aloo (Indian Style Cauliflower with Potatoes)

Vegetarian
Vegan
Gluten Free
Dairy Free
Health score
11%
Gobi Aloo (Indian Style Cauliflower with Potatoes)
35 min.
4
149kcal

Suggestions

Gobi Aloo, a delightful Indian-style dish, is a must-try for anyone seeking to explore the rich flavors of vegetarian and vegan Indian cuisine. This delectable recipe combines tender cauliflower and potatoes in a mouth-watering sauce that's perfect for those following gluten-free, dairy-free, or even vegan diets. With a total preparation time of just 35 minutes, it's an easy and convenient side dish that's sure to impress.

Each serving of this Gobi Aloo recipe provides a well-rounded balance of nutrients, with a caloric breakdown that emphasizes carbohydrates for energy, a moderate amount of fat for flavor, and a decent protein content to keep you satisfied. The use of aromatic spices such as cumin, turmeric, and garam masala not only adds depth to the dish but also enhances its nutritional profile with their myriad health benefits.

The beauty of this recipe lies in its simplicity and the way it brings together the earthy flavors of the spices with the natural, comforting taste of cauliflower and potatoes. Whether you're a seasoned cook or just starting out, Gobi Aloo is a fantastic way to experiment with Indian cooking techniques and ingredients. So why not give it a try and add a touch of India to your dining table?

Ingredients

  • pound cauliflower 
  • teaspoon cumin seeds 
  • teaspoon cilantro leaves fresh chopped
  • 0.5 teaspoon garam masala 
  • teaspoon garlic minced
  • teaspoon ginger paste 
  • teaspoon ground cumin 
  • 0.5 teaspoon turmeric 
  • 0.5 teaspoon paprika 
  • medium potatoes cubed peeled
  • servings salt to taste
  • tablespoon vegetable oil 

Equipment

  • frying pan
  • sauce pan

Directions

  1. Heat the oil in a medium skillet over medium heat. Stir in the cumin seeds, garlic, and ginger paste. Cook about 1 minute until garlic is lightly browned.
  2. Add the potatoes. Season with turmeric, paprika, cumin, garam masala, and salt. Cover and continue cooking 5 to 7 minutes stirring occasionally.
  3. Mix the cauliflower and cilantro into the saucepan. Reduce heat to low and cover. Stirring occasionally, continue cooking 10 minutes, or until potatoes and cauliflower are tender.

Nutrition Facts

Calories149kcal
Protein11.85%
Fat23.64%
Carbs64.51%

Properties

Glycemic Index
51.94
Glycemic Load
14.8
Inflammation Score
-9
Nutrition Score
14.180000087489%

Flavonoids

Apigenin
0.03mg
Luteolin
0.1mg
Kaempferol
1.26mg
Myricetin
0.01mg
Quercetin
1.38mg

Nutrients percent of daily need

Calories:148.71kcal
7.44%
Fat:4.13g
6.35%
Saturated Fat:0.72g
4.52%
Carbohydrates:25.34g
8.45%
Net Carbohydrates:20.42g
7.43%
Sugar:3.06g
3.4%
Cholesterol:0mg
0%
Sodium:236.87mg
10.3%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:4.66g
9.31%
Vitamin C:76.02mg
92.15%
Vitamin B6:0.55mg
27.32%
Vitamin K:26.23µg
24.98%
Potassium:820.5mg
23.44%
Folate:82.03µg
20.51%
Manganese:0.41mg
20.44%
Fiber:4.92g
19.68%
Iron:2.14mg
11.9%
Phosphorus:118.2mg
11.82%
Magnesium:46.29mg
11.57%
Vitamin B5:1.08mg
10.82%
Vitamin B1:0.15mg
10.06%
Vitamin B3:1.79mg
8.93%
Copper:0.17mg
8.68%
Vitamin B2:0.11mg
6.47%
Calcium:49.56mg
4.96%
Zinc:0.69mg
4.63%
Vitamin E:0.49mg
3.3%
Vitamin A:139.72IU
2.79%
Selenium:1.19µg
1.69%
Source:Allrecipes