Aloo Gobi is a delicious combination of cauliflower, potato and tantalizing fragrant spices. This dish gets its vibrant yellow color from turmeric, which offers an array of health benefits. Turmeric is super-high in iron and contains manganese, which helps to keep your bones healthy and strong. Paired with fluffy basmati rice and a squeeze of lemon, this veggie curry is a knockout!
I provided instructions for making the rice via stove top, but one of my go-to kitchen appliances is my Zojirushi Rice Cooker. Rice is one of those foods that can be difficult to get just right. However, when I cook rice in my Zojirushi, it comes out perfect, every time! I literally use my Zojirushi every day and it is not limited to cooking just rice. I also use it to cook quinoa and steel cut oats!
This recipe is adapted from HelloFresh, a chef curated meal service based on seasonal farm fresh ingredients. HelloFresh makes it easy to eat healthy when I am pressed for time by providing pre-measured ingredients and easy-to-follow recipes. I have yet to have a bad meal! P.S. if you enter my referral code B4P69T at check out, you will get $40 off your first box.
Aloo Gobi with Basmati Rice
- Yield: 0 Serves 2 1x
Ingredients
Aloo Gobi
- 1 small onion
- 1- inch piece of ginger
- 1 fresh green chili
- a few springs of fresh cilantro
- 12 ounces potatoes
- 2 tablespoons coconut oil
- 1 ½ teaspoons black mustard seeds
- ½ teaspoon ground turmeric
- ½ teaspoon ground cumin
- 8 ounces cauliflower florets
- 1 tablespoon coconut flakes
- Sea salt (to taste)
- Black pepper (to taste)
- 1 cup water
- 1 lemon
Basmati Rice
- ¾ cup white basmati rice
- 1 ½ cups water
- Pinch sea salt
Instructions
- Preheat oven to 425°F. Place a pot of salted water on to boil. We’ll use it for the rice later.
- Peel and finely chop onion and ginger, trim and finely slice chili, then pick the cilantro leaves and finely chop the stalks. Peel and chop the potatoes into 1-inch cubes.
- Heat coconut oil in an ovenproof pan over medium-high heat, add the onion, ginger, chili, cilantro stalks, mustard seeds, turmeric and cumin. Cook for 7 to 10 minutes, or until softened and golden.
- Stir in cauliflower, potatoes and coconut flakes, season with sea salt and black pepper, then add 1 cup of water.
- Bring to a boil, turn heat down, cover and simmer until just tender. Check regularly and add extra water, if needed.
- Stir, then roast in oven for approximately 20 minutes, or until cooked through.
- Place the rice in a pan, add 1 ½ cups of boiling water and a pinch of sea salt. Cover and cook on medium for 7 minutes, remove from the heat and leave to steam with the lid on for 7 minutes, then fluff up with a fork.
- Once the curry is cooked, season to taste, then serve the basmati rice, scatter with the cilantro leaves, and the lemon cut into wedges for squeezing over.
Stephen Ingram
First, heat the oil until just smoking and throw in cumin seed followed by black mustard seeds. Put a lid on as
they will pop in the hot oil, releasing a more fragrant, toasted aroma and flavour. (Not strictly North Indian but also add fresh curry leaves at this stage as well if you like them). Immediately turn down heat to med and start adding chilli, ginger etc...and this will immediately drop the pan temp to be suitable for cooking all the soft vegetable ingredients
★★★
Lindsey
Thanks for the tips!