Aloo Gobi Bake

Aloo Gobi Bake is a comforting Indian dish that combines tender potatoes and cauliflower with aromatic spices, all baked to perfection with a crispy topping. This delightful dish is both flavorful and nutritious, making it a perfect vegetarian option for any meal.

Ingredients

• Potatoes - 300 grams, peeled and diced
• Cauliflower - 200 grams, cut into florets
• Onion - 1 medium, finely chopped
• Tomato - 1 medium, chopped
• Garlic - 2 cloves, minced
• Ginger - 1 teaspoon, grated
• Turmeric powder - 1/2 teaspoon
• Cumin powder - 1 teaspoon
• Coriander powder - 1 teaspoon
• Garam masala - 1/2 teaspoon
• Salt - to taste
• Black pepper - to taste
• Olive oil - 2 tablespoons
• Breadcrumbs - 1/4 cup
• Fresh coriander - for garnish, chopped

Steps

1. Preheat the oven to 200°C (400°F).
2. In a large pot, bring water to a boil and add the diced potatoes and cauliflower florets. Cook for 5-7 minutes until tender but not mushy. Drain and set aside.
3. In a skillet, heat olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
4. Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
5. Add the chopped tomato, turmeric, cumin, coriander, salt, and black pepper. Cook for 5-7 minutes until the tomato breaks down and the mixture thickens.
6. Gently fold in the cooked potatoes and cauliflower into the spice mixture, ensuring they are well coated.
7. Transfer the mixture to a baking dish, spreading it evenly.
8. In a small bowl, combine breadcrumbs with garam masala and sprinkle evenly over the top of the vegetable mixture.
9. Bake in the preheated oven for 25-30 minutes or until the top is golden brown and crispy.
10. Garnish with fresh coriander before serving.

Nutrition

• Calories: 320
• Protein: 7 g
• Carbs: 48 g
• Fiber: 7 g
• Sugar: 5 g
• Sodium: 400 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.2 L

Health Benefits

• Rich in vitamins C and K from cauliflower, promoting immune health.
• High in fiber from potatoes and cauliflower, aiding digestion.

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