Aloo Gobi Masala with Cumin Basmati and Naan

A traditional Indian curry featuring tender potatoes and cauliflower florets simmered in a rich, aromatic tomato-onion gravy, served with fragrant cumin basmati rice and warm naan.

• Prep: 30 min
• Cook: 40 min
• Total: 1 hr 10 min
• Servings: 3
• Cuisine: Indian
• Difficulty: Medium
• Cost: $5.69/serving

Dietary

• Vegetarian
• Pescatarian
• Nut-Free
• Soy-Free
• High-Fiber
• Halal

Tags

• savory
• comfort food
• spicy
• roast
• boil

Ingredients

• 1 tablespoon ghee or vegetable oil
• 1 teaspoon cumin seeds
• 1 yellow onion (medium, finely chopped)
• 2 clove garlic (minced)
• 1 fresh ginger (grated)
• 1 cauliflower (small head, cut into florets)
• 2 Russet potatoes (medium, peeled and diced)
• 14.5 ounce diced tomatoes (undrained)
• 0.5 cup water or vegetable broth
• 1 teaspoon ground turmeric
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 0.5 teaspoon garam masala
• 0.5 teaspoon red chili powder
• 1 teaspoon salt
• 0.25 cup fresh cilantro (chopped)
• 1 cup basmati rice
• 2 cup water
• 2 piece naan bread (warmed)

Instructions

1. Heat 1 tablespoon ghee or vegetable oil in a large pot or Dutch oven over medium heat. Add 1/2 teaspoon cumin seeds and let them sizzle for 30 seconds until fragrant. Add 1 finely chopped yellow onion and sauté until softened and lightly golden, about 5-7 minutes.
2. Stir in 2 minced garlic cloves and 1 inch grated fresh ginger. Cook for 1 minute until aromatic.
3. Add the cauliflower florets and diced Russet potatoes to the pot. Stir well to coat with the onion mixture.
4. Add the canned diced tomatoes, 1/2 cup water or vegetable broth, 1 teaspoon ground turmeric, 1 teaspoon ground coriander, 1 teaspoon ground cumin, 1/2 teaspoon garam masala, 1/2 teaspoon red chili powder, and 1 teaspoon salt. Mix everything thoroughly.
5. Bring the curry to a simmer, then reduce heat to low, cover, and cook for 20-25 minutes, or until the potatoes and cauliflower are tender, stirring occasionally.
6. While the curry cooks, prepare the cumin basmati rice. Rinse 1 cup basmati rice under cold water until water runs clear. In a saucepan, combine the rinsed rice, 2 cups water, 1/2 teaspoon cumin seeds, and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until water is absorbed. Let stand covered for 5 minutes, then fluff with a fork.
7. Stir 1/4 cup chopped fresh cilantro into the Aloo Gobi Masala. Taste and adjust seasonings as needed.
8. Serve the Aloo Gobi Masala hot, garnished with extra fresh cilantro, alongside the cumin basmati rice and warmed naan bread.

Notes

Leftovers store well in an airtight container for up to 3-4 days. For extra richness, add a tablespoon of heavy cream or cashew paste at the end.

Nutrition (per serving)

• Calories: 490
• Protein: 14.5 g
• Carbohydrates: 83.1 g
• Fat: 11.2 g
• Fiber: 10.3 g
• Sodium: 750 mg
• Saturated Fat: 3.2 g
• Sugar: 7.8 g
• Cholesterol: 12 mg