Today I want to write a recipe for a very common Indian dish, Aloo Gobi. Some people spell it ‘Alu Gobi’ and others ‘Aloo Gobhi’ and it simply is potato with cauliflower. There are several different ways how you can prepare this dish. Sometimes we eat it in a more saucy, soupy way, sometimes only dry, potatoes with cauliflower and spices and this time I give you the recipe of cauliflower with potatoes and tomatoes, not dry and not juicy but in between. All three ways are really delicious. Try this one first!
Aloo Gobi Tomater – Cauliflower with Potatoes and Tomatoes
Learn how to cook Aloo Gobi Tomater, a very tasty vegetable dish with a combination of cauliflower, potatoes and tomatoes.
Time needed for making Aloo Gobi Tomater
Preparation Time:
Cooking Time:
Total Time:
Ingredients
1 Cauliflower
4 Potatoes
6 Tomatoes
2 tbsp Olive Oil
1 tsp Cumin
1 tsp Garam Masala
1 tsp Coriander
1 pinch Nutmeg
1 pinch Mace
1/2 tsp Turmeric
1 tbsp Fresh Ginger in small Pieces
Salt according to taste
How to cook Aloo Gobi Tomater
Wash all vegetables properly. Cut the tomatoes into small pieces and the potatoes and cauliflower in medium-size pieces. As always, if you properly wash the potatoes and their skin is thin, you don’t need to peel them before which will mean that you keep all the vitamins of the potatoes.
Heat up the oil in a deep pan and when it is hot, add cumin, garam masala, coriander, nutmeg, mace, turmeric and the ginger. Roast the spices nicely so that they make your kitchen smell like a cupboard full of spices. Don’t let them burn though, keep on churning!
Add the tomatoes into the pan, mix them well with the spices and cover them with a lid for the next five minutes. After this time the tomatoes will be soft and you can add both, the cauliflower and the potatoes. Churn it properly, add salt and put the lid back on. Until the vegetables are soft you can churn them from time to time but otherwise let them cook with the lid on your pan.
And when your vegetables are soft, you are ready! Enjoy!
Ayurvedic Values
Cauliflower and potatoes both are Pitta pacifying vegetables. This means that Aloo Gobi is especially good for people who have an excess of acidity. At the same time they also pacify the dosha Kapha in the body.
They are however both Vata increasing but as usual we add fresh ginger into the vegetable dish to reduce this effect.
The tomatoes slightly increase all doshas but have an appetizing effect and thus make the vegetables more delicious!
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Aloo Gobi is one of my favourites! I love cauliflower in all its forms but have to admit that the Indian way of preparing it is really the best that I know! I will try it with the tomatoes soon!
That’s what I truly love about dishes from India, the combination of different vegetables. I never heard about a german dish where all these three vegetables, cauliflower, tomatoes and potatoes, are combined together. Sounds really tasty 🙂