Indian · side
Aloo Gobi
Aloo Gobi reads richness 4.0, allium 3.5 and herbaceous 3.3 on Palate's 0–10 flavor X-ray — a Indian side, about 30 min. Measured from the recipe itself: ingredients and technique.
The flavor X-ray — six axes, 0–10
- Umami & Savory — 3.1 / 10
- Sweet & Fruity — 3.7 / 10
- Sour & Bright — 3.4 / 10
- Bitter & Earthy — 3.3 / 10
- Rich & Fat — 4.2 / 10
- Aromatic & Spice — 4.3 / 10
The measured notes (of 18)
Richness 4.0 · Allium 3.5 · Herbaceous 3.3 · Earthy 3.0 · Warm Spice 2.9 · Salinity 2.9 · Sourness 2.9 · Fruity 2.8 · Heat 2.8 · Sweetness 2.8 · Umami 2.5 · Citrus 1.7 · Floral 1.7 · Bitterness 1.4 · Nutty 0.9
What's in it (13)
- 3 medium potatoes, cubed
- 1 small head cauliflower, cut into florets
- 1 medium onion, diced
- 1 medium tomato, chopped
- 1 tbsp ginger-garlic paste
- 1/2 tsp turmeric
- 1 tsp cumin
- 1 tsp coriander powder
- 1/2 tsp red chili powder
- 1/2 tsp garam masala
- 3 tbsp oil
- 2 tbsp cilantro
- salt to taste
Time & effort: about 30 min (20 min active) · effort: medium
Nutrition (per 100 g, engine-estimated): 92.4 kcal, 2.1 g protein, 5.2 g fat, 10.1 g carbs
Dietary: Vegan — engine-derived; double-check anything allergy-critical.
How it's cooked (3 steps)
- Saute onion and ginger-garlic paste until golden, then add tomatoes and spices to form a masala.
- Add potatoes and cauliflower florets, toss to coat, and cook covered on medium-low heat until tender.
- Finish with garam masala and fresh cilantro.
Dishes with a similar flavor shape
- Rajma Chawal — Indian
- Palak Paneer — Indian
- Taktouka — Moroccan
- Sambar — Indian
- Roasted Poblano and Cheese Enchiladas — Mexican
Keep reading: what richness, allium, herbaceous mean in the flavor lexicon · the world's cuisines, by flavor.
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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.