Aloo Gobi (Roasted Potatoes and Cauliflower)
Aloo Gobi literally means Potatoes and Cauliflower in Indian and it’s a delicious and easy dish made with these two star components and a lot of yummy and healthy spices. It’s not only healthy and easy, it’s also vegan and low in calories. Another great thing about Aloo Gobi is that you can pre-make the cauliflowers/potatoes and then cook them with the spices later on which is great when you don’t have much time.
You can enjoy Aloo Gobi on its own or mix it up with rice, cous cous, beans, other veggies or with some fish/meat. The spices will make everything taste delicious - be ware of the turmeric as it really turns everything yellow (including your plates, hands and everything else it touches).
Prep Time: 5 Minutes
Cook Time: 40 Minutes
Ingredients for 2 people:
Potatoes - 3 Medium
Cauliflower - One head (small to medium)
Cumin Seeds - 1 Tbs
Ground Ginger - 1 Tbs
White Onion - 1 small/medium
Chili Flakes - a pinch
Extra-virgin olive oil - around 6 Tbs
Lime - juice from half
Salt
Preparation:
We start making the Aloo Gobi by preheating the oven to 200°C (400°F).
Wash and cut the cauliflower into florets (not too big and not too small). Also peel your potatoes and cut them into stripes. Place the cauliflower and potatoes on a baking tray and sprinkle with some olive oil.
Roast for 30 Minutes - remove and put aside.
In a pan heat some olive oil (2/3 Tbs) and wait until it’s hot. Add the cumin seeds and let them cook at medium heat for 3 minutes, then add the turmeric and cook for another minute. At this point add the sliced onion and cook for another 5 minutes. Also add the ginger and chili flakes mix and cook for another minute or too.
Now toss in the potatoes and cauliflowers and cook for around minutes at medium heat without turning and tossing them too much. Add in the lime juice some salt and serve.