Aloo Gobi Palda Recipe

Aloo Gobi Palda is a traditional Indian dish made with potatoes, cauliflower, and yogurt-based gravy. It is a rich and creamy curry that is packed with flavors from aromatic spices. The potatoes and cauliflower are cooked until tender and then simmered in a luscious gravy made with yogurt, onions, and spices. This dish is perfect to serve with rice or Indian breads like naan or roti.

4.4
16 Rating -
Rate
Vegdiet
30minstotal
10minsPrep
20minsCook
30m.total
10m.Prep
20m.Cook
Aloo Gobi Palda
plan
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ingredients serve

Ingredients for Aloo Gobi Palda Recipe

  • 1/2 tablespoon Oil
  • 1/4 teaspoon Cumin Seeds
  • 1/2 Cloves
  • 1/4 stick Cinnamon
  • 1/4 Onion, Finely Chopped
  • 1/4 teaspoon Ginger Garlic Paste
  • 0.13 teaspoon Turmeric Powder
  • 1/4 teaspoon Red Chili Powder
  • 1/4 teaspoon Coriander Powder
  • 1/2 Tomatoes, Chopped
  • 1/4 cup Whisked Yogurt
  • 1/2 Potatoes, Boiled And Cubed
  • 1/4 Small Cauliflower, Cut Into Florets
  • As required Salt To Taste
  • as required Fresh Coriander Leaves For Garnish

Directions: Aloo Gobi Palda Recipe

Cooking Directions

  • STEP 1.Heat oil in a pan and add cumin seeds, cloves, and cinnamon stick. Fry until fragrant.
  • STEP 2.Add chopped onions and saut茅 until golden brown.
  • STEP 3.Add ginger-garlic paste, turmeric powder, red chili powder, and coriander powder. Cook for a minute.
  • STEP 4.Add chopped tomatoes and cook until they turn soft.
  • STEP 5.Add whisked yogurt and mix well. Cook for a few minutes.
  • STEP 6.Add boiled potatoes and cauliflower florets. Mix gently to coat them with the gravy.
  • STEP 7.Cover the pan and simmer for 10-15 minutes until the vegetables are cooked through.
  • STEP 8.Garnish with fresh coriander leaves and serve hot with rice or Indian breads.

Cooking Tips

  • Make sure to cook the onions until they are golden brown to enhance the flavor of the dish.
  • You can adjust the spice level according to your preference by adding more or less red chili powder.
  • For a creamier texture, you can add a tablespoon of cream or cashew paste to the gravy.

Storage and Serving

  • Aloo Gobi Palda can be stored in an airtight container in the refrigerator for up to 3 days.
  • Reheat the curry in a pan or microwave before serving.
  • Serve the dish hot with rice or Indian breads like naan or roti.
Nutrition
value
202
calories per serving
3 g Fat6 g Protein45 g Carbs23 g FiberOther

Current Totals

  • Fat
    3g
  • Protein
    6g
  • Carbs
    45g
  • Fiber
    23g

MacroNutrients

  • Carbs
    45g
  • Protein
    6g
  • Fiber
    23g

Fats

  • Fat
    3g

Vitamins & Minerals

  • Calcium
    434mg
  • Iron
    7mg
  • Vitamin A
    583mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    2mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    59mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    48mg
  • Vitamin E
    1mg
  • Copper
    < 1mcg
  • Magnesium
    121mg
  • Manganese
    10mg
  • Phosphorus
    109mg
  • Selenium
    9mcg
  • Zinc
    2mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp