Ingredients with Measurements:
- 2 cups cauliflower florets
- 2 cups diced potatoes
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tbsp ginger, minced
- 1 cup coconut milk
- 1 cup vegetable broth
- 1 tbsp garam masala
- 1 tsp turmeric
- 1 tsp cumin
- 1 tsp coriander
- 1 tsp paprika
- 1/2 tsp cinnamon
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp vegetable oil
- 1/4 cup chopped cilantro
Special equipment needed:
- Large skillet or wok
- Blender or food processor
Step-by-step instructions:
1. In a large skillet or wok, heat the vegetable oil over medium-high heat.
2. Add the chopped onion, garlic, and ginger, and sauté for 2-3 minutes until the onion is translucent.
3. Add the diced potatoes and cauliflower florets to the skillet, and stir to coat with the onion mixture.
4. In a blender or food processor, combine the coconut milk, vegetable broth, garam masala, turmeric, cumin, coriander, paprika, cinnamon, salt, and black pepper. Blend until smooth.
5. Pour the coconut milk mixture over the vegetables in the skillet, and stir to combine.
6. Reduce the heat to medium-low, cover the skillet, and simmer for 15-20 minutes, or until the potatoes and cauliflower are tender.
7. Remove the lid and continue to simmer for an additional 5-10 minutes, or until the sauce has thickened.
8. Stir in the chopped cilantro, and serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 30-35 minutes
Temperature:
Medium-high heat for sautéing, medium-low heat for simmering
Serving size:
4-6 servings
Nutritional information:
Calories: 240
Fat: 14g
Carbohydrates: 26g
Protein: 5g
Fiber: 5g
Sugar: 5g
Substitutions for ingredients:
- You can use any type of milk instead of coconut milk.
- Chicken broth or beef broth can be used instead of vegetable broth.
- Fresh cilantro can be substituted with parsley or basil.
Variations:
- Add some diced tomatoes or tomato sauce for a tangy flavor.
- Add some chickpeas or lentils for extra protein.
- Add some chopped spinach or kale for extra nutrients.
Tips and tricks:
- Make sure to cut the potatoes and cauliflower into similar-sized pieces for even cooking.
- You can add more or less spices depending on your taste preferences.
- If the sauce is too thick, add more vegetable broth or water to thin it out.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve in a bowl or on a plate, garnished with fresh cilantro.
Garnishes:
Fresh cilantro, chopped nuts, or sliced green onions.
Pairings:
Serve with rice, naan bread, or pita bread.
Suggested side dishes:
Cucumber salad, roasted vegetables, or lentil soup.
Troubleshooting advice:
- If the sauce is too thin, simmer for a few more minutes to thicken it up.
- If the vegetables are not cooked through, simmer for a few more minutes until tender.
Food safety advice:
Make sure to cook the vegetables thoroughly to avoid any foodborne illnesses.
Food history:
Aloo Gobi Korma is a popular Indian dish that originated in the northern region of India.
Flavor profiles:
Creamy, spicy, and savory.
Serving suggestions:
Serve as a main dish or as a side dish with other Indian dishes.
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Region: Indian