Aloo Gobi is a satisfying Indian dish comprised of cauliflower, potatoes, an aromatic blend of spices, and (sometimes) peas. This dish can be served with rice, daal, chappati, or paratha.
Aloo is potato. Gobi is cauliflower.
- 1 medium cauliflower, cut into florets
- 2 large russet potatoes, cubed
- 4 Tablespoons canola oil
- 1/2 teaspoon black mustard seeds
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon coriander seeds, crushed with mortar and pestle
- 1 medium onion, diced
- 1 jalapeno pepper, sliced (use seeded pepper for mild)
- 1 medium tomato, diced
- 3-4 garlic cloves, minced
- 1" cube of ginger, minced
- 1 teaspoon chili powder
- 1/2 teaspoon turmeric powder
- salt to taste
- 4-8 Tablespoons water
- 1/4 teaspoon asafoetida powder
- 1/4 teaspoon amchoor powder
- Touch of garam masala
Heat oil on medium. Add mustard, cumin, and crushed coriander.
Cook for a few seconds. The seeds will sizzle as they hit the oil.
Add onions, jalapeno pepper, ginger, and garlic. Mix well. Saute until onion becomes soft and translucent.
Add diced tomato and cook until mix becomes paste like.
Add chili powder, turmeric, salt, and water (4 Tbsp to start). Mix well.
Add cauliflower and potatoes. Mix well until potatoes and cauliflower are coated with spices.
Cover and let simmer. Mix occasionally. If mix becomes too dry add in additional water.
Simmer for 30-45 minutes on low, or until potatoes are soft.
Gluten-free — Dairy-free
Skill Level: Beginner
Store: Refrigerated up to 3 days — frozen up to 1 month.