Aloo Gobi Burrito Recipe

If you like Indian food and the convenience of eating a burrito, aloo gobi burrito (potato-cauliflower) is for you. You can eat aloo gobi traditionally with chapati or naan but I love making burritos and freezing them. This recipe makes 6. I also love that this burrito is tasty without loading it with cheese.

When it comes to aloo gobi, I’ve learned that you have to cook the potatoes and cauliflower separate from the sauce. This one extra step make a world of difference. I’ve tried steaming the veggies, pan-frying, or boiling, but I find that steaming works best. This method lets the veggies preserve their shape but still absorb the sauce. Also, it’s less oil.  

I’ve ordered aloo-gobi in restaurants in the US and while some put tomatoes, others skip it. In our household, we prefer with tomatoes for the tanginess and also the sauce is wetter. Tomatoes make the aloo gobi saucy, but not too runny for a burrito. 

On potatoes: I don’t remove the skins when it comes to cooking potatoes, since the skin has tons of nutrients. I do scrub the skin to make sure that I remove all the dirt. 

Heating Up

• Oven: 350°F for 18-20 minutes. 
• Microwave: Remove foil and cover with wet paper towel. With our microwave, I do 2-3 minutes, flip and change sides, and heat up for another 2-3 minutes. 
• Additionally, after either using the oven or microwave to heat up, use a cast iron pan, add a bit of oil or butter, and lightly brown the burrito. 

Very Well Health has a post on the benefits of potatoes. Briefly, here are the benefits they outline. 

1. Bone and heart health
2. Reduces blood pressure and inflammation
3. Nutrient-dense vegetable.
4. Helps with digestion, weight, and skin. 

There’s a tendency to associate potatoes with french friends, potato chips, and potatoes loaded with heavy cream and cheese. This way of cooking potatoes doesn’t always serve your health. But cooked without the extra oil and added preservatives, potatoes are not your enemy.

Aloo Gobi Burrito

Print

Prep Time: 20 Minutes Cooking Time: 30 Minutes 30 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 head of cauliflower
• 1 bag of 24 oz. creamer potato or 3 large yellow potatoes
• 2 tbs high heat neutral oil
• 1 tsp cumin seeds
• 2 green chilis, deseeded. 
• 1 red onion chopped finely 
• 1 head of garlic minced or grated
• 1 tsp ginger grated
• 1 tsp cumin powder
• 1 tsp coriander powder
• 1 tsp mango powder (amchur)
• 1/4 tsp red chili powder or more depending on your spice preference
• 1 14.5 oz canned diced tomatoes (use 2 1/2 cups) or 3 cups fresh tomatoes (see note)*
• 1/4 cup water
• 2 1/2 tsp salt
• 1 cup frozen green peas
• 2 tbs dried fenugreek leaves 

Burrito 

• 6 12” tortillas. I got mine from Stater Brothers. 

Instructions

1. Steam the potatoes and cauliflower. If using an Instant Pot, use high pressure for 7 minutes with natural pressure release.
2. Heat up oil and when hot, add cumin seeds. When the seeds start popping, add green chilis, onions and a dash of salt. Let the onions cook fully.
3. When the onions are cooked, add the garlic and ginger. Cook for less than a minute. This cooks fast.
4. Add the spice powders, stir, and add the tomatoes, water, and salt. Cover and let simmer for about 5 minutes. Make sure the tomatoes are fully cooked and very soft.
5. Add the green peas and fenugreek leaves. Cook for a bout a minute and you’re done. 
6. Make the burritos. See video on how to fold. 

Notes

• If using fresh tomatoes, add 1 tbs of tomato paste for tanginess.