Description
Aloo Gobi gets a healthy upgrade with fluffy quinoa. A flavorful, satisfying weeknight dinner.
Ingredients
Units
Scale
- 0.5 cups (118 ml) cauliflower
- 1 medium potato
- 0.5 cups (118 ml) frozen peas
- 1 tsp cumin seeds
- 0.5 tsp asafetida powder
- 2 tsp coriander powder
- 0.5 tsp turmeric powder
- 2 tbsp olive oil
- Some fresh coriander
- Salt
- Chili
- 0.5 cups (118 ml) quinoa
- 7-8 cherry tomatoes
- 0.25 cups (59 ml) onion
- 1 tsp olive oil
- 0.5 tsp red pepper flakes
- Salt
Instructions
- Heat oil in a non-stick pan.
- Add cumin seeds and cook until they brown and begin to splutter.
- Add the remaining ingredients along with ½ cup water and mix well. Cover and cook on medium heat for 8-10 minutes, or until the potato and cauliflower are soft and thoroughly cooked.
- Turn heat to high, and sauté for 4-5 minutes until any excess liquid is absorbed and the edges of the vegetables begin to get brown and crisp.
- Remove from heat, add fresh coriander and keep aside.
- Make the Pilaf
- Heat oil in a non-stick pan.
- Add onions and tomatoes and cook for a few minutes, just until the tomatoes start to wilt.
- Add the cooked quinoa and aloo gobi prepared earlier. Mash the gobi slightly, mix well and sauté for another 2-3 minutes.
- Adjust salt and add red pepper flakes (if desired), remove from heat and serve hot with pickle and yogurt.
Notes
- For a richer flavor, roast the potato and cauliflower before adding them to the pilaf.
- If you don’t have asafetida, you can omit it or substitute with a pinch of garlic powder.
- To make this dish ahead, prepare the aloo gobi and quinoa separately and combine just before serving. Store each component separately in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Indian
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 5
- Sodium: 300
- Fat: 15
- Saturated Fat: 3
- Unsaturated Fat: 10
- Carbohydrates: 50
- Fiber: 8
- Protein: 10