An Ayurvedic Twist To The Classic Aloo Gobhi

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Apart from being amazingly simple to make, this recipe uses ayurvedic spices that offer a host of benefits like strong digestion, strengthens the ojas, breaks down the fat and balances the doshas.

Highlights

Ayurvedic spin on the traditional aloo gobhi
Pacifies all the three doshas
Builds ojas

Aloo gobhi is a classic in Indian cooking. But our recipe adds an Ayurvedic twist to the classic. Not only is it delicious, but it also uses some of the main spices in Ayurvedic cooking and ensures that it balances all the six rasas (tastes): sweet, salty, sour, bitter, astringent, and pungent.

Benefits of Ayurvedic Aloo Gobhi

The spices used in this flavorful recipe are the staples of classic Ayurvedic cooking since they aid digestion and have many healing benefits.

Jeera cleanses and helps metabolise and assimilate sugar.
Rai breaks down of sugars and fats and also acts as a decongestant for stomach and lungs.
Hing dispels gas, cleanses the digestive tract, and eliminates ama (toxins).

How to Make Ayurvedic Aloo Gobhi

Peel 2 potatoes and slice them into bite-sized pieces. Do the same with 2 cauliflowers.
Blend together 1½ inch piece adrak (ginger), 2 tbsp of shredded coconut, ¼ cups of chopped dhania (cilantro), and 1/2 cup water. Keep aside.
Heat a deep-dish frying pan on medium and add 3 tablespoons of sunflower oil.
Once the oil is heated, add ½ tsp jeera (cumin seeds), 1 tsp rai (mustard seeds), and a pinch of hing.
Stir the spices until the mustard seeds make a popping sound. Now add the blended mix that you kept aside.
Mix it all and then add ½ tsp garam masala, ¼ tsp turmeric, and ¼ tsp of salt.
Let the mix cook for a while till it turns slightly brown. Then add the diced potatoes and cauliflower.
Stir until all ingredients are mixed properly.
Lastly, pour in the 4 cups of water and cook til the vegetables soften.