Aloo gobi is a richly spiced traditional Indian dish, made with a mixture of tomatoes, potatoes, and cauliflower.
Did you know that I was Indian in a past life?
I mean, there is no scientific proof to support this….other than my unwavering certainty.
It’s also become increasingly apparent that I have what can only be described as a curry tooth.
I can’t go more than a week without it. It’s bad.
Except, it’s so good.
You might remember me mentioning that one of my New Year’s resolutions was to COOK MORE INDIAN FOOD. And though I haven’t mentioned it much on here, I’ve been doing it! So far we’ve had chole and mattar paneer and more fried dough than I care to admit AAANNNNDDD this aloo gobi.
If you’ve been to any Indian restaurant ever, you’ve probably seen aloo gobi on the menu. It’s essentially a vegetarian tomato-based curry made with potatoes and cauliflower, that gets it’s rich flavor from ALL THE SPICE. Now I know that ALL THE SPICE is exactly what makes most people shy away from Indian cooking, but once you stock up on a few essentials you can pretty much make just about any Indian dish. I think the only ingredient in this that you really can’t find in normal supermarkets is the asafetida, and for that you can either buy it online (Kalustyan’s is my favorite) or seek out an Indian market in your area. I think there’s also this preconceived notion that Indian food takes forever to cook, but I’m pretty sure I made this in under an hour. We can so do this.
Let the currying begin!!
- 2 medium red-skinned potatoes
- 1 medium cauliflower
- 2 tbsp vegetable oil
- 1½ tsp cumin seeds
- ¼ tsp asafetida
- 1 (14 oz) can diced tomatoes
- 1½ tsp turmeric
- 2-4 tsp ground coriander
- ½ tsp ground cumin
- ½ tsp red chili powder
- 1 tsp salt
- 2 tbsp unsalted butter
- 2 handfuls fresh cilantro, minced
- 4-6 green chilies, seeds left in
- 3-6 garlic cloves
- 1 tbsp minced ginger
- pinch of salt
- For the masala, combine the chilies, garlic, and ginger together with a pinch of salt in a blender or food processor. Puree into a fine paste. Set aside.
- Peel the potatoes and cut into 1-inch cubes. Cut the cauliflower into small florets.
- Heat the oil in a large pan over medium heat. Add the cumin seeds to the pan and toast until brown. Stir in the asafetida and reduce the heat to low. Add the potatoes to the pan and stir until they are coated evenly in the oil.
- Increase the heat to medium and then cover the pan and cook for another 3 minutes, stirring occasionally. Reduce the heat to low and cook for another 3 minutes, stirring frequently.
- Stir in the masala paste, tomatoes, turmeric, ground coriander, ground cumin, chili powder, salt, butter, and half the fresh cilantro, mixing well. Cook for 1 minute.
- Stir in the cauliflower florets, increase the heat to medium, then cover the pan and cook for 3 minutes, stirring occasionally. Reduce the heat to low again and leave to cook, covered, for a further 10 minutes or so, until the potatoes are cooked through.
- Remove from the heat and sprinkle with the remaining cilantro. Cover the pan again and let rest off the heat for 10 minutes.
More fabulous curries:
From Around the Web:
Cauliflower and Yellow Lentil Curry from Pinch of Yum
Eggplant and Chickpea Coconut Curry from The Flourishing Foodie
Cauliflower, Kale, and Chickpea Curry Pot from The First Mess
Roasted Delicata Squash, Cauliflower, and Chickpea Curry from The Bojon Gourmet
Mutter Paneer from To Food With Love