Aloo Gobi Recipe (Indian-Spiced Cauliflower & Potatoes)

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Feasting at home

Total Time

40 minutes

Prep Time

15 minutes

Cook Time

25 minutes

Rating

(34)

Ingredients

4 servings

3 tablespoons ghee (or sub coconut oil or peanut oil- but ghee tastes best!)
1 shallot, chopped
4 cloves garlic, chopped
1 teaspoon fresh ginger, finely chopped
1 serrano chile, split down the middle, stem intact
8-10 curry leaves (optional)
2 teaspoon whole cumin seeds
1 teaspoon black mustard seeds
1/2 teaspoon ground turmeric
1/2 teaspoon paprika ( or chili powder)
1/2 teaspoon asafoetida
1 teaspoons ground coriander
1 medium tomato, finely diced, with juices
3/4 cup water
1 teaspoon salt
2 cups diced potatoes ( 3/4 inch dice)
1 small head cauliflower, cut into small bite-sized florets (about 5 cups)
Garnish: Cilantro or scallions

Vegetarian Dinner Sautéing Intermediate ...

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Preparation

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Step 1

Heat ghee in a large skillet over medium heat. Add shallot, garlic, ginger and serrano chili and saute until fragrant and golden, about 3-4 minutes. Add curry leaves, cumin seeds and mustard seeds and saute 1-2 minutes.

Step 2

Lower heat and add remaining spices – turmeric, paprika, asafoetida, coriander- along with tomato with its juices. Cook the tomatoes down on low heat for about 4-5 minutes until they begin to break down.

Step 3

Add salt and water, give a good stir scraping up any browned bits.

Step 4

Add potatoes and cauliflower, toss to coat. Cover, bring to a gentle simmer over med-low heat and cook, covered until fork-tender, about 15 minutes. Uncover and reduce, until all the remaining liquid is gone, stirring occasionally. You want this fairly dry ( the ghee will keep it moist).