This Aloo Gobi recipe is a take on the traditional Aloo Gobi which is prominent in Indian cuisine. Aloo Gobi, meaning potatoes and cauliflower, are the stars of this dish. This meal is loaded with spices known for their potential immune enhancing/anti-inflammatory properties including turmeric, garlic, and ginger. Although broccoli is not a traditional ingredient, I couldn’t resist adding an extra pop of green color and nutrition.
- 2 tablespoons canola oil
- 2 cloves garlic , minced
- 1 large onion , finely chopped
- 1 inch ginger root , minced
- 1 3/4 teaspoons turmeric
- 3/4 teaspoon chili powder
- 2 teaspoons garam masala
- 1/2 teaspoon cumin
- 1 1/2 teaspoons coriander
- 3 large or 5 small white or yellow-fleshed potatoes
- 3 stalks celery , chopped
- 1 green bell pepper , chopped
- 1 head cauliflower , chopped into bite-size florettes
- 1 head broccoli , chopped into bite-size florettes
- 2 roma tomatoes , chopped
- 1/4-1/3 cup water
- 1/2 cup vegetable broth
- Salt and ground black pepper , to taste
- 1 fresh lemon
- 1/2 cup fresh chopped cilantro
- Heat oil over medium heat in large pan or pot. Add onion, garlic, and ginger, and sauté for 3 minutes.
- Add spices +1/4 cup water. Sauté for an additional 3 minutes, adding more water a teaspoon at a time as needed to prevent sticking.
- Add remaining ingredients along with vegetable broth.
- Season with salt and pepper to taste.
- Cover and cook until potatoes are fork tender, about 20 to 25 minutes.
- Remove from heat and stir in juice of one lemon.
- Prior to serving, top with cilantro.