Gingery Aloo Gobi
Aloo Gobi (a potato and cauliflower curry), is a popular restaurant dish that is so lip smacking good!
However, the versions that we eat in restaurants usually have onions and garlic in it, which makes it taste awesome but there are some people who are sensitive to onions and garlic, and follow the low FODMAP diet and this recipe, because it eliminates both onions and garlic, makes it palatable for them.
This is a dish straight out of my mother’s kitchen. In Bengali cooking, vegetarian dishes are not cooked with onions and garlic and is usually flavored with some basic spices and ginger. The warmth and fragrance of sautéed ginger with the spices, cauliflower, and potato, makes this a very special as well as an easy to make dish!
I hope you enjoy this dish and it’s one of my favorites ! 🫚
Gingery Aloo Gobi
Aloo Gobi (a potato and cauliflower curry), is a popular restaurant dish that is so lip smacking good!
However, the versions that we eat in restaurants usually have onions and garlic in it, which makes it taste awesome but there are some people who are sensitive to onions and garlic, and follow the low FODMAP diet and this recipe, because it eliminates both onions and garlic, makes it palatable for them.
This is a dish straight out of my mother’s kitchen. In Bengali cooking, vegetarian dishes are not cooked with onions and garlic and is usually flavored with some basic spices and ginger. The warmth and fragrance of sautéed ginger with the spices, cauliflower, and potato, makes this a very special as well as an easy to make dish!
I hope you enjoy this dish and it’s one of my favorites ! 🫚
Cooking Instructions
- 1
Gather your ingredients for ease of cooking. Heat oil in a wide deep pan and when the oil is hot, put in the ginger and sauté for a minute on medium heat.
- 2
Add the chopped tomatoes, salt, turmeric, and chili powder and sauté till the tomatoes are pulpy. This should take about 2 to 3 minutes.
- 3
Now, add the cauliflower and potatoes as well as the sugar, if using, and mix everything well. Cover and cook for 4 to 5 minutes on low.
- 4
After 4-5 minutes open the lid and add the green peas. Cover and cook for another 4 to 5 minutes on low heat. (Please note that the 4 to 5 minutes is a basic guideline. You should check to see that the potatoes and cauliflower don’t get mushy and are just tender and cooked through so this could happen in 2 to 3 minutes as well. If the potatoes and cauliflower are already tender, you can just cover for a minute after the peas are added).
- 5
Open the lid, garnish with fresh cilantro, and serve with rice or flatbread. Enjoy!
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