Dive into a world of flavors with our delightful Aloo Gobi with Coconut Milk, a creamy and aromatic dish that will transport your taste buds straight to India! This vegetarian masterpiece combines the earthy goodness of cauliflower and potatoes with the rich, tropical essence of coconut milk, creating a comforting meal that’s perfect for any occasion. Whether you’re a seasoned cook or a kitchen novice, this recipe is simple yet impressive, making it an ideal choice for weeknight dinners or special gatherings. Ready to impress your family and friends? Let’s get cooking!
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: Indian
Serves: 4 servings
Ingredients
- 2 cups cauliflower florets
- 2 potatoes
- 1 can coconut milk
- 1 onion
- 1 tsp cumin seeds
- 1 tsp garam masala
- Salt to taste
- Oil for cooking
Instructions
- Begin by preparing all your ingredients. Rinse the cauliflower florets under cold water and set them aside to drain. Peel the potatoes and cut them into small cubes, roughly the same size as the cauliflower florets for even cooking. Finely chop the onion.
- In a large skillet or pot, heat 2 tablespoons of oil over medium heat. Once the oil is hot, add the cumin seeds and sauté for about 30 seconds until they become fragrant and start to sizzle.
- Add the chopped onion to the skillet and cook for about 5-7 minutes, stirring occasionally, until the onions become soft and translucent.
- Next, add the cubed potatoes to the skillet. Stir well to combine with the onions and cumin seeds. Cook for about 5 minutes, allowing the potatoes to start softening.
- Now, add the cauliflower florets to the skillet. Stir everything together, ensuring the vegetables are well-coated with the oil and spices.
- Sprinkle in the garam masala and salt to taste. Mix well to distribute the spices evenly among the vegetables.
- Pour in the can of coconut milk, stirring gently to combine all the ingredients. Bring the mixture to a gentle simmer.
- Cover the skillet with a lid and let it cook for about 15-20 minutes, or until the potatoes and cauliflower are tender. Stir occasionally to prevent sticking and ensure even cooking.
- Once the vegetables are cooked through, taste and adjust the seasoning if necessary. If you prefer a thicker consistency, you can cook uncovered for an additional 5 minutes to allow some of the liquid to evaporate.
- Remove from heat and let it sit for a few minutes before serving. This dish pairs wonderfully with steamed rice or naan bread.
- Garnish with fresh cilantro if desired, and enjoy your creamy Aloo Gobi with Coconut Milk!
Tips
- Prep Ahead: To save time, chop your vegetables ahead of time and store them in the fridge. This way, you can quickly throw everything together when you're ready to cook.
- Adjust the Spice: If you prefer a little heat, add some diced green chilies or a pinch of red chili powder along with the garam masala.
- Coconut Milk Choice: Use full-fat coconut milk for a creamier texture, or light coconut milk for a healthier option. Both will deliver delicious results!
- Cooking Time: Keep an eye on the cooking time for the vegetables. You want them tender but not mushy. Stir occasionally to ensure even cooking.
- Serving Suggestions: This dish pairs beautifully with steamed basmati rice or warm naan bread. Don’t forget to garnish with fresh cilantro for an extra burst of flavor!
Nutrition Facts
Calories: 250kcal
Carbohydrates: 25g
Protein: 6g
Fat: 15g
Saturated Fat: 10g
Cholesterol: 0mg
