Aloo gobi with purti rizola refined rice bran oil

May 17, 2024

Aloo Gobi with Purti Rizola Refined Rice Bran Oil

Aloo Gobi is a classic Indian dish, cherished for its robust flavors and comforting appeal. Originating from the Indian subcontinent, this vegan dish combines potatoes (aloo) and cauliflower (gobi) with a medley of spices, making it a staple in Indian households. Not only is it flavorful, but it’s also nutritious, offering a good dose of vitamins and fiber. The addition of Purti Rizola Refined Rice Bran Oil enhances the health benefits by providing antioxidants and heart-healthy fats.


Nutritional Value (per serving):


  • – Calories: 180 kcal
  • – Carbohydrates: 25g
  • – Proteins: 4g
  • – Fats: 7g
  • – Fiber: 5g



  • – 2 teaspoons Purti Rizola Refined Rice Bran Oil (for frying)
  • – 5 teaspoons Purti Rizola Refined Rice Bran Oil (for masala)
  • – 2 cups cauliflower florets
  • – 2 medium potatoes, peeled and sliced
  • – 1 teaspoon cumin seeds
  • – 1 medium onion, finely chopped
  • – 1 tablespoon ginger-garlic paste
  • – 2 medium tomatoes, chopped
  • – 1/2 teaspoon turmeric powder
  • – 1 teaspoon red chili powder
  • – 1 teaspoon coriander powder
  • – 1/2 teaspoon amchur (mango powder)
  • – 1/2 teaspoon garam masala
  • – Salt to taste
  • – Fresh coriander leaves, chopped (for garnish)


Prepare the Vegetables:


  • – Heat 2 teaspoons of Purti Rizola Refined Rice Bran Oil in a pan over medium heat.
  • – Add the cauliflower florets and sauté for 2-3 minutes.
  • – Add the sliced potatoes to the pan and continue frying on medium-low heat for 7-8 minutes until both vegetables develop light brown spots.
  • – Remove from the pan and drain on a tissue paper. Set aside.

Prepare the Masala:


  • – In the same pan, heat 1.5 teaspoons of Purti Rizola Refined Rice Bran Oil over medium heat.
  • – Add cumin seeds and let them crackle.
  • – Add the chopped onions and sauté for 2 minutes until they turn translucent.
  • – Stir in the ginger-garlic paste and cook for another 2 minutes until the raw aroma disappears.
  • – Add the chopped tomatoes and cook for 2 minutes until they soften slightly.

Spice it Up:


  • – Add turmeric powder, red chili powder, coriander powder, and amchur powder to the pan.
  • – Mix well, cover the pan, and let the masala cook for 2-3 minutes.

Combine and Cook:


  • – Add the partially cooked potatoes and cauliflower to the masala.
  • – Stir well to ensure the vegetables are evenly coated with the spice mixture.
  • – Sprinkle in the chopped coriander leaves and mix again.
  • – Add garam masala and continue cooking the dish on medium-low heat for 5-6 minutes.

Finish and Serve:


  • – Add salt towards the end of the cooking process.
  • – Cover the pan and cook on low flame for an additional 6-7 minutes until the potatoes and cauliflower are tender but not soggy. If the masala starts sticking, add a tablespoon of water at a time, only enough to keep the vegetables from burning.
  • – Garnish with fresh coriander leaves and serve hot.

Enjoy your delicious and nutritious Aloo Gobi, enhanced with the goodness of Purti Rizola Refined Rice Bran Oil!


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