Aloo Gobi

Name: Aloo Gobi
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: Indian
Ingredients: 2 Tbsp. (30 mL) olive oil; 1 large onion, sliced; 1 small jalapeno pepper, seeded, finely chopped; 4 tsp. (20 mL) Knorr® Taste of India Concentrated Bouillon; 1 1/2 Tbsp. (22 mL) finely chopped fresh ginger; 1 Tbsp. (15 mL) finely chopped garlic; 2 cups (500 mL) water; 1 lb. (450 g) potatoes, peeled and cut into 1-in. chunks; 1 cauliflower, cut into florets; 1/2 cup (125 mL) chopped fresh cilantro

This classic vegetarian Indian dish translates to potatoes (aloo) cauliflower (gobi). This one pot, comforting dish can be on the table in 30 minutes!

20 MINS

Cooking Time
10 MINS

Prep Time
4 People

Serves

2 Tbsp. (30 mL) olive oil
1 large onion, sliced
1 small jalapeno pepper, seeded, finely chopped
4 tsp. (20 mL) Knorr® Taste of India Concentrated Bouillon
1 1/2 Tbsp. (22 mL) finely chopped fresh ginger
1 Tbsp. (15 mL) finely chopped garlic
2 cups (500 mL) water
1 lb. (450 g) potatoes, peeled and cut into 1-in. chunks
1 cauliflower, cut into florets
1/2 cup (125 mL) chopped fresh cilantro

Heat oil in large nonstick skillet over medium-high heat and cook onion and jalapeno, stirring occasionally, until onion is light golden and tender, about 6 minutes.
Stir in Knorr® Taste of India Concentrated Bouillon, ginger and garlic and cook, stirring occasionally, 1 minute. Stir in water and bring to a boil. Stir in potatoes; cover and cook, stirring occasionally, 5 minutes.
Stir in cauliflower; cover and cook, stirring occasionally, until potatoes and cauliflower are tender, about 5 minutes. Uncover and cook, stirring frequently, for excess liquid to evaporate, about 2 minutes. Stir in cilantro. If desired, serve over basmati rice.