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I tried making Aloo Gobi for my Indian parents
recipe by Rainbow Plant Life (@RainbowPlantLife)
Ingredients:
- 1 pound of Yukon gold potatoes
- 1 small to medium-sized head of cauliflower
- A few tablespoons of oil (estimate)
- 1 medium yellow onion
- 6 garlic cloves
- 1 inch of ginger
- 1 cinnamon stick, halved
- 1 and a half teaspoons of cumin seeds
- A pinch of salt
- A half pound of tomatoes
- 1 serrano pepper or other green chili (optional for heat)
- A half teaspoon of turmeric
- A quarter teaspoon of asafoetida (optional but recommended)
- 1 teaspoon of mild Indian chili powder
- 2 teaspoons of ground coriander
- 1 and a half teaspoons of amchur powder (optional but recommended)
- A few fenugreek leaves (optional but recommended)
- A half teaspoon of garam masala
- A pat or two of vegan butter (optional for richness)
- A big handful of cilantro
- A squeeze of lime juice or lemon juice
- Salt and pepper to taste
Steps:
1
Wash the Yukon gold potatoes, scrub them, and cut them into roughly one inch pieces.
2
Break down the cauliflower by stripping away the leaves, cutting out the bottom core, and breaking off small to medium-sized florets with your hands. For bigger florets, cut them into smaller sizes. If the florets have a flat side, they will brown better.
3
Roast the potatoes and cauliflower on separate sheet pans in the oven at 425 degrees Fahrenheit (or 220 degrees Celsius) for 22 to 25 minutes. Line the potato pan with parchment paper for easy removal. No need to flip them.
4
Dice one medium yellow onion. Peel six garlic cloves and finely chop them along with an inch of ginger. Wash the ginger but there's no need to peel it.
5
Heat a few tablespoons of oil in a deep saute pan over medium-high heat. Add a halved cinnamon stick and 1 and a half teaspoons of cumin seeds to bloom the spices. Add the diced onion with a pinch of salt and cook until browning begins, about 8 minutes.
6
Chop a half pound of tomatoes. For those who like some heat, prepare a serrano pepper by making a small slit in the middle.
7
Once the onions are browned, add the garlic and ginger, along with a half teaspoon of turmeric and a quarter teaspoon of asafoetida. Stir frequently for 1 to 2 minutes.
8
Add the remaining ingredients for the masala: the chopped tomatoes, the serrano pepper, a teaspoon of Indian chili powder, two teaspoons of ground coriander, and 1 and a half teaspoons of amchur powder. Simmer for about 5 minutes or until the tomatoes have softened.
9
Gently add the roasted potatoes and cauliflower into the masala. Also add fenugreek leaves, a half teaspoon of garam masala, and a pat or two of vegan butter for richness. Let everything cool down for 5 minutes.
10
Chop up a big handful of cilantro and add it to the pot along with a squeeze of lime or lemon juice. If you didn't use amchur powder earlier, you may want to add a bit more citrus juice. Remove the cinnamon stick and serrano pepper. Season with more salt or garam masala as desired.