Aloo Gobi

Aloo gobi is a flavourful dish made with potatoes and cauliflower that are cooked in garlic, ginger, turmeric, and other spices. It’s typically on the spicier side and is drier because, unlike many main dishes, it isn’t served as a stew or in a sauce.

Keith Vigon @cook_4574654

United Kingdom

Saved

Ingredients

45 mins

4 servings

2 cupsmedium size cubes potatoes
2overflowing cups of cauliflower florets (large florets broken or cut to a medium size)
1/3-1/2 cuppeas
1green chili chopped or to taste
1 Tablespoongarlic chopped
2 teaspoonsginger chopped
1 Tablespoonorganic canola oil or mustard oil or any oil with high smoke point
1 teaspooncumin seeds a generous pinch asafoetida is optional
1/4 teaspoonturmeric powder
1/2 teaspooncoriander powder or freshly crushed coriander seeds
1/4 teaspooncumin powder
1/4-1/2 teaspoonchili powder or cayenne
2/3 teaspoonsalt or to taste

Saved

Steps

45 mins

1

In a large pan, add oil and heat at medium.
When hot add the cumin seeds and mix for half a minute.
2

Add ginger, garlic, asafetida and chopped chili pepper and mix for a minute or until garlic turns golden.
3

At this point you can go 2 ways
4

Add the coriander, cumin and chili/cayenne powder and mix for a few seconds. Add potatoes and cook covered for 2 minutes. Then add turmeric and cauliflower, mix and continue.
5

Mix the coriander, cumin, chili/cayenne and turmeric powders in 2 Tablespoons water and add the mix to the pan. Cook for a 1 minute or so until the spices get fragrant and leave oil on the side. Add potatoes, cover and cook for 2 minutes. Add cauliflower florets and cover.
6

Cover and cook potatoes and cauliflower on low heat for 10-15 minutes until the veggies are just about getting tender. Stir every 5 minutes.
7

Add salt and peas and a few drops of oil. Mix gently. Cover and cook on low for another 5 or so minutes until veggies are tender to your preference. Garnish with fresh Cilantro.