Aloo Gobi with Purti Rizola Refined Rice Bran Oil

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 sauté 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 sauté 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!