This Aloo Gobi recipe is healthy, hearty and so easy to make! A classic Indian dish of potatoes, cauliflower and spices. It is a popular vegetarian dish that can be prepared in many different ways. Some people like to add peas or other vegetables to the dish or prepare it with curry sauce. It’s usually vegan, gluten-free and can be made with just a few simple ingredients. This recipe is baked, not fried, so it’s a healthier version of the traditional dish.
So if you’re looking for a delicious, vegan, gluten-free recipe, this Aloo Gobi is for you. It’s easy to make, healthy and so delicious. Try it out and let us know how you like it!
You will need:
(cilantro and lemon juice)
Chop the cauliflower and potatoes into small put them in a large bowl. Add the minced ginger, garlic, oil and 2 tbsp water to the bowl and toss well. Mix well with the turmeric, cumin, fenugreek, coriander, garam masala, paprika, and salt in a small bowl. Sprinkle over the cauliflower, potatoes and toss well.
Let the cauliflower and potatoes rest for a minute.
Spread the vegetables in a ceramic baking dish.
Bake at 200°C for 20 minutes, then cover with vellum paper and bake for a further 15 minutes or until tender. Taste carefully, add salt and pepper and stir. Garnish with cilantro and a little lemon juice.
Cauliflower– fresh in nature, sweet taste; Actions – spleen, the intestine.
Indications: Strengthens the spleen, and moisturizes the intestines.
Potato – Property – sweet and neutral. Actions – Tonify qi, harmonize the stomach, strengthen the spleen, remove toxicity and resolve swelling. Indications – Stomachache, sores and boils, scalds, mumps and eczema.
Coriander – Property – Pungent, warm; lung and spleen meridians entered. Actions – Induce sweating and promote eruption, promote digestion and direct qi downward. Indications – Indigestion and inadequate eruption.
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