Aloo Gobi (Spiced Cauliflower with Potatoes - Indian style)
Aloo gobi is a dry vegeterian dish from the Punjab region of India. This is a very popular dish in most north indian homes, especially in the winter months when cauliflower is in season.
Its a simple and satifying dish with simple ingredients consisting of cauliflower, potatoes and basic spices. It makes a great side dish and works really well when served along side a daal (lentil curry). You could also serve it with raita and rotis or parathas.
Here is how you can make this simple dish. Enjoy!
Preparation time: 10 minutes
Cooking time: 20 minutes
Cauliflower – 400 gms, cut into medium sized florets
Potatoes – 2 medium sized, peeled and cut into quarters
Onion – 1 small, sliced into strips
Half an inch ginger, chopped fine
1 clove garlic, chopped fine
1 tsp cumin seeds
1 tsp coriander powder
1 tsp garam masala
1/4th tsp turmeric powder
1/4th tsp red chili powder
1 tbsp fresh coriander, chopped fine
1 tbsp cooking oil
Salt to taste
Heat the oil and add the cumin seeds. Once the cumin seeds sizzle, add the turmeric powder and throw in the potatoes. Stir-fry the potatoes for a few seconds until the turmeric and cumin nicely coat the potatoes and they have a nice yellow color. Now turn the heat to low and cook the potatoes covered until half done. You should be able to check that with a knife or fork.
Once the potatoes are half done, add the ginger, garlic and sliced onions with a teaspoon of salt. Mix well and cook for a minute or two. Check the potatoes by inserting a fork. Once the onions have cooked and the potatoes have cooked 3/4th add the cauliflower florets.
Cover the pan and cook until the cauliflower is soft. Add the rest of the spices with a splash of water to ensure the spices do not burn. It is important to add the cauliflower after the potatoes are 3/4th done, so that the cauliflower does not overcook and retains its crunchy texture.
Give the vegetable a good toss, and its ready to serve with a garnish of fresh coriander.
This dish is ideally served with rotis or naan.
Tip: It is important to cook the dish on low flame so that the potatoes and florets do not burn. Water should be added sparingly, probably a splash or two if needed.