Aloo Gobi with Peas Pulao and Mixed Vegetable Salad
K
Neha Kale
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This Aloo Gobi with Peas Pulao and Mixed Vegetable Salad is a delicious and flavorful Indian-inspired vegetarian dinner that's perfect for feeding a family of 4. Plan for about 1 hour of total cooking time, with some advance prep like chopping the vegetables. The aloo gobi (spiced potato and cauliflower) and fragrant basmati rice pulao come together easily, while the fresh salad adds a bright, cooling contrast. With aromatic spices like cumin, coriander, and garam masala, this meal is sure to satisfy.
Fresh Produce & Herbs
- 2 pounds potato
- 1 head cauliflower
- 2 cups frozen peas
- 1 onion
- 3 tomato
- 1 cucumber
- 2 carrot
Pantry Items
- 2 cups basmati rice
- 2 tablespoons vegetable oil
- 1 cup plain yogurt
Seasonings & Spices
- 1 teaspoon cumin seeds
- 1 teaspoon coriander powder
- 1 teaspoon turmeric powder
- 1 teaspoon garam masala
- 1 teaspoon chili powder
- 1 teaspoon salt
- 1/4 cup fresh cilantro
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