Aloo Gobi

Aloo gobi is a tasty dish made with potatoes and cauliflower that are cooked in garlic, ginger, turmeric, and other spices. It is a little on the spicier side (but you can adjust to taste) 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

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Ingredients

30 mins

4-6

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

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Steps

30 mins

1

In a large pan, add oil and heat at medium. When hot add the cumin seeds and mix for half a minute. Add ginger, garlic, asafetida and chopped chili pepper and mix for a minute or until garlic turns golden.
2

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 and cover. 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.
3

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. Before serving, garnish with some fresh Corriander.