Aloo Gobi with Purti Rizola Refined Rice Bran Oil

Description: Aloo Gobi is a classic Indian dish, cherished for its robust flavors and comforting appeal. Originating from the Indian subcontinent, this vegan dish combines potatoes (aloo) and cauliflower (gobi) with a medley of spices, making it a staple in Indian households. Not only is it flavorful, but it’s also nutritious, offering a good dose of vitamins and fiber. The addition of Purti Rizola Refined Rice Bran Oil enhances the health benefits by providing antioxidants and heart-healthy fats.

Nutritional Value (per serving):

• – Calories: 180 kcal
• – Carbohydrates: 25g
• – Proteins: 4g
• – Fats: 7g
• – Fiber: 5g

Ingredients:

• – 2 teaspoons Purti Rizola Refined Rice Bran Oil (for frying)
• – 5 teaspoons Purti Rizola Refined Rice Bran Oil (for masala)
• – 2 cups cauliflower florets
• – 2 medium potatoes, peeled and sliced
• – 1 teaspoon cumin seeds
• – 1 medium onion, finely chopped
• – 1 tablespoon ginger-garlic paste
• – 2 medium tomatoes, chopped
• – 1/2 teaspoon turmeric powder
• – 1 teaspoon red chili powder
• – 1 teaspoon coriander powder
• – 1/2 teaspoon amchur (mango powder)
• – 1/2 teaspoon garam masala
• – Salt to taste
• – Fresh coriander leaves, chopped (for garnish)

Method:

Prepare the Vegetables:

• – Heat 2 teaspoons of Purti Rizola Refined Rice Bran Oil in a pan over medium heat.
• – Add the cauliflower florets and saute for 2-3 minutes.
• – Add the sliced potatoes to the pan and continue frying on medium-low heat for 7-8 minutes until both vegetables develop light brown spots.
• – Remove from the pan and drain on a tissue paper. Set aside.

Prepare the Masala:

• – In the same pan, heat 1.5 teaspoons of Purti Rizola Refined Rice Bran Oil over medium heat.
• – Add cumin seeds and let them crackle.
• – Add the chopped onions and saute for 2 minutes until they turn translucent.
• – Stir in the ginger-garlic paste and cook for another 2 minutes until the raw aroma disappears.
• – Add the chopped tomatoes and cook for 2 minutes until they soften slightly.

Spice it up:

• – Add turmeric powder, red chili powder, coriander powder, and amchur powder to the pan.
• – Mix well, cover the pan, and let the masala cook for 2-3 minutes.

Combine and Cook:

• – Add the partially cooked potatoes and cauliflower to the masala.
• – Stir well to ensure the vegetables are evenly coated with the spice mixture.
• – Sprinkle in the chopped coriander leaves and mix again.
• – Add garam masala and continue cooking the dish on medium-low heat for 5-6 minutes.

Finish and Serve:

• – Add salt towards the end of the cooking process.
• – Cover the pan and cook on low flame for an additional 6-7 minutes until the potatoes and cauliflower are tender but not soggy. If the masala starts sticking, add a tablespoon of water at a time, only enough to keep the vegetables from burning.
• – Garnish with fresh coriander leaves and serve hot.

Enjoy your delicious and nutritious Aloo Gobi, enhanced with the goodness of Purti Rizola Refined Rice Bran Oil!