North Indian
Aloo Gobi
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Aloo Gobi is North Indian home cooking, eaten at lunch and dinner. On the plate it is the dish at the centre and the cooked vegetable. Below is what usually sits beside it, what it does and does not contain, and what else to cook once you have made it.
Ingredients
The quantities follow this count.
How to cook it
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Heat the oil in a large skillet over medium and let the cumin seeds sizzle for 30 seconds.
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Add the onion, garlic, and ginger and cook until softened, about 6 minutes.
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Stir in the turmeric, coriander, and chopped tomato and cook until the tomato breaks down, about 5 minutes.
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Add the diced potatoes and cauliflower florets, season with salt, and toss to coat in the spices.
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Cover and cook over medium-low, stirring occasionally, until the vegetables are tender, about 20 minutes.
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Stir in the garam masala, finish with cilantro, and serve over the basmati rice.
Watch how to cook Aloo Gobi
Someone making it start to finish, so you can see what the steps look like.
Serve it with
A North Indian dinner is a plate rather than a single dish. These are the courses that normally sit beside Aloo Gobi, read from the same composition Dinejot builds a real meal from.
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What it is eaten with
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The sharp little thing
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Something cool and fresh
Safe at your table
Dinejot tracks ten allergens and tags every one of them by hand. Aloo Gobi carries none of them. That is a checked answer rather than an ingredient list nobody read.
| Allergen | In this dish |
|---|---|
| Peanuts | No |
| Tree nuts | No |
| Dairy | No |
| Gluten | No |
| Shellfish | No |
| Eggs | No |
| Soy | No |
| Fish | No |
| Sesame | No |
| Coconut | No |
These tags are set by a person rather than inferred from an ingredient list, and they describe the recipe as written here. Read the labels on whatever you actually buy.
What it brings to the plate
Estimated, per serving
- Calories
- 390 kcal
- Protein
- 6 g
- Carbs
- 74 g
- Fat
- 8 g
- Fiber
- 7 g
- Sugar
- 3 g
- Sodium
- 560 mg
- Saturated fat
- 1 g
Estimated values. Actual nutrition varies with ingredients, brands, and how you cook.
When to cook it
Aloo Gobi takes about 40 minutes from a cold stove to the table, and the cooking itself is a fair bit of work. It is eaten at lunch and dinner. It is at its best in winter, which is when what goes into it is worth buying.
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Cook this with your whole family
Dinejot plans breakfast, lunch and dinner as whole plates, built around the cooking you call home and filtered for the allergies at your table.
Meal suggestions support your goals. They are not medical advice. Please ask your doctor about your family's health needs.