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December 12, 2013

Recipe: Aloo Gobi

Aloo Gobi. Aloo Gobi. A-L-O-O   G-O-B-I. Say it once. Say it twice. Say it thrice.

The very words sound like you have a mouthful of something delicious in your mouth. In this case, that deliciousness is derived from some “common or garden” ingredients: potatoes, cauliflower and tomatoes. The secret, as in all Indian cuisine, is in the mixture of spices and the length of cooking time. I know, I know, you want to know how it’s done, so courtesy of Meghna at Crimson Kitchen, here’s the recipe:

Aloo Gobi

By alice
March 28, 2016

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  • 15m
  • 15m
  • 30m

Ingredients

  • 1 large cauliflower cut up into florets
  • 3 medium-sized potatoes (red, as they are healthier) peeled and diced
  • 1 medium onion, diced
  • 1 large bay leaf
  • 1 tablespoon cumin seeds
  • 1 tablespoon ginger paste (I have improvised with dried ginger powder but I fear it\'s not the same)
  • 1 tablespoon coriander powder
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon Garam masala powder
  • 2 large tomatoes, diced
  • 1/2 cup chopped, fresh cilantro
  • 2 tablespoons cooking oil
  • Salt to taste

Instructions

  1. Heat oil in a large sauté pan over medium heat.
  2. Add bay leaf and cumin seeds, sauté for a minute until brown.
  3. Add onions and allow to brown slightly, during which time add the ginger paste.
  4. Stir while sautéing so they don't stick to the bottom.
  5. Add the cauliflower and potato to the pan and stir.
  6. Add the coriander, turmeric, chili and salt.
  7. Mix everything together, cover and allow to cook over a gentle heat until the potatoes are almost cooked through. (I got nervous and added a little water to the pan because I didn't want the veggies to catch on the bottom. In retrospect, I don't recommend you do this. When you add the tomatoes later, the pan will deglaze and all will come right.)
  8. When the vegetables are nearly done, add the tomatoes and garam masala powder and stir.
  9. Cover once again until everything is tender.
  10. Garnish with cilantro and serve!

Nutrition

  • 4 people

Filed Under: Recipes Tagged With: cauliflower, Crimson Kitchen, Indian cooking, Indian food, potato, recipe, savory, tomato

Reader Interactions

Comments

  1. stewball says

    December 17, 2013 at 8:36 am

    That sounds yummy. I love potatoes and especially sloo Indian style. I love Indian food so much that an Indian girl I worked with said I was sn Indian princess who comited suti in my last life.

    Reply

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