• Email
  • Pin It
 

Aloo Gobi (Indian Cauliflower and Potatoes)

 

Contributed by:

Aloo Gobi (Indian Cauliflower and Potatoes)
 

 

5 comments | Leave Comment

 
1 Rating1 Rating1 Rating1 Rating1 Rating (1 Rating)
Loading ... Loading ...
 
 
 

Recipe

Aloo Gobi (Indian Cauliflower and Potatoes)

Times

  • Ready Time : 0 min

Servings

Ingredients

  • 2 tablespoons Ginger-Garlic paste, recipe below
  • 1 tablespoon ground coriander
  • 1/4 teaspoon turmeric
  • 1 cup water, divided
  • 2 tablespoons peanut oil
  • 1 large serrano pepper, split down the middle
  • 1 teaspoon cumin seeds
  • 1 small head cauliflower, cut into small florets
  • 1 russet potato, peeled and cut into 1/2-inch cubes
  • Kosher salt
  • 2 tablespoons freshly minced cilantro leaves, to garnish

Ginger Garlic Paste

  • 1/2 cup cloves garlic, whole
  • 1/2 cup fresh ginger, peleled and cut into 1/2 inch slices
  • 1/4 cup canola oil

Directions

To make the garlic-ginger paste:

Throw the garlic, ginger, and canola oil in a mini-food processor and let it go until it forms a semi-smooth paste. There will still be tiny little pieces in there, but overall, it should resemble a paste.

Save what you don’t use in a small glass jar. It should last in the fridge for 2 to 3 weeks. It’s a delicious addition to marinades, pasta sauces, stir fry sauces, slow-cooker recipes, gravy etc. We always had a jar of this stuff in our fridge growing up.

Mix the Ginger-Garlic Paste, coriander, turmeric, and 1/2 cup water in a small bowl. This is a simple wet masala (spice mix). Set aside.

In a large pot, warm the oil over medium-high heat until shimmering but not smoking. Add the serrano pepper, wait 30 seconds, and then add the cumin seeds and wait until they’re done spluttering.

Add the wet masala (careful, it will also splutter). Cook until the paste thickens, deepens in color slightly, and oil oozes out of the perimeter of the masala, about 2 minutes.

Add the cauliflower and potatoes, stirring to coat the vegetables with the masala. Season with salt and add 1/2 cup water. Cover and cook over medium heat 10 to 15 minutes. Then, remove the lid, stir, and cook until the cauliflower and potatoes are cooked through, about 5 minutes. Garnish with cilantro and serve.

About Tamar Genger MA, RD

avatar

Tamar lives in New York and is the mother of three amazing children, a Registered Dietitian, professor of Nutrition, and as you can probably guess, a foodie! Tamar loves to travel with her family and visits kosher restaurants wherever she goes. Although she loves the sights, she spends more time talking about the restaurants and food she ate! As a mom and a nutritionist, Tamar tries to balance her passion for healthy cooking with her insatiable desire for chocolate! Find more on Google

 

comments

 

5 Responses to Aloo Gobi (Indian Cauliflower and Potatoes)

  1. This sounds really good. I’ve never cooked with serrano peppers but I love hot and spicy food. Would this be a side dish and if so, what do you serve it with?

    • HI Jacqueline,

      I am so glad you are going to try this, it is one of my favorites. It really could be a meal in itself, but I do usually serve it as a side with other Indian dishes, like Tandoori Style Chicken or if staying veg, Palak Paneer (Spinach and cheese where I use tofu). A basic chicken would work fine here too.

  2. This is delicious. I made it yesterday with Jasmine Rice, Toasted Pita, and chicken thighs browned and cooked in a sauce. I started the sauce by sauteeing onions with the Garlic/Ginger paste in the Aloo Gobi recipe. Then I added a little tomato paste, tumeric, garam masala, and a little water. Delicious. I also served it with a Mango Lime Lassi by Aarti Sequeira. Great menu

  3. I am so glad you let us know, the menu sounds perfect, did you make it for Shabbat?

  4. avatar says: Steve

    I browned a lb. of ground veal and added it to the recipe. I also added about 2/3 cup frozen mixed vegetables to it. It makes the recipe a one bowl dinner.

Leave a Reply

Log in or Join For Free or leave a reply as a guest
Login



Your email address will not be published. Required fields are marked *

*

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

  Notify me of follow-up comments by email

Posted in