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Aloo Gobi (Punjabi-Indian Potato and Cauliflower Curry)
A classic Punjabi dish made with potatoes, cauliflower, and a blend of spices, typically served with basmati rice or naan bread.
Ingredients
Vegetables
- 2 large potatoes, peeled and diced
- 1 head of cauliflower, broken into florets
- 1 onion, chopped
- 2 cloves of garlic, minced
- 1 tablespoon grated fresh ginger
Spices
- 2 teaspoons garam masala powder
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chili powder
- Salt, to taste
Oils and Fats
- 3 tablespoons vegetable oil
- 2 tablespoons ghee (clarified butter)
Aloo Gobi Sauce
Mix the following:
- 2 tablespoons tomato puree
- 2 tablespoons heavy cream
- 1 tablespoon lemon juice
- 1/2 teaspoon cumin powder
- Salt, to taste
Recipe Steps
1. Heat Oil and Sauté Onions
Heat 2 tablespoons of oil in a large pan over medium heat. Add the chopped onion and sauté until translucent.
2. Add Ginger and Garlic
Add the minced garlic and grated ginger to the pan and sauté for another minute, stirring constantly.
3. Add Spices and Potatoes
Add the cumin powder, coriander powder, turmeric powder, red chili powder, and salt to the pan. Stir well to combine. Then add the diced potatoes and stir-fry for about 5 minutes or until they start to brown.
4. Add Cauliflower and Sauce
Add the broken cauliflower florets to the pan and stir-fry for another 2-3 minutes. Mix in the tomato puree, heavy cream, lemon juice, and ghee (if using). Stir well to combine.
5. Simmer and Season
Reduce heat to low and let the curry simmer, covered, for about 15-20 minutes or until the potatoes and cauliflower are tender. Season with salt to taste.
Optional: Garnish with Fresh Cilantro
Garnish the dish with fresh cilantro leaves and serve hot over basmati rice or naan bread.
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Generated time: 2026-03-09 19:42:30