Restaurant-Style Aloo Gobi with a Light Cashew Finish
A wholesome Indian recipe crafted for health-conscious eating: nutritious, delicious, and easy to make at home.
Aloo gobi can be dry or gravy-style. This DietGhar version leans restaurant: cauliflower florets lightly sautéed, potatoes simmered in onion-tomato, and a spoon of cashew paste for silk without drowning the vegetables.
Ingredients
How to Make It
Soak cashews; blend smooth with a little water.
Sauté cauliflower in oil until edged golden; set aside. Soften potatoes similarly or simmer separately until nearly done.
Cook onion in oil-butter; add tomato and spices until thick.
Add cashew paste, vegetables and a splash of water. Cover and finish until tender. Rest and serve.
Nutrition per serving
* Approximate values per serving
Health Benefits
Cauliflower and potato together make a filling plate with fibre. A small cashew paste replaces heavy cream while keeping a restaurant mouthfeel.
Pro Tips
- →Don’t overcrowd florets when sautéing.
- →Keep cauliflower slightly firm.
- →Cashew paste should be silky.
Variations
- 1Skip cashew for a lighter dry aloo gobi.
- 2Add peas in the last 5 minutes.
Frequently Asked Questions
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