Aloo Gobi - Potato and Cauliflower
Aloo gobi is a dry Indian, Nepali and Pakistani cuisine dish made with potatoes (aloo), cauliflower (gob(h)i) and Indian spices. It is yellowish in colour, due to the use of turmeric, and occasionally contains kalonji (nigella seed) and curry leaves. Other common ingredients include garlic, ginger, onion, coriander stalks, tomato, peas, and cumin. A number of variations and similar dishes exist, but the name remains the same.
- 2 cups cauliflower (cut into small florets)
- 2 medium potatoes (cubed into bite sized pieces)
- 1¼ cm shredded ginger
- 3 teaspoons coriander powder
- ¼ teaspoon turmeric
- ¼ teaspoon cayenne pepper
- 3 tablespoons water
- 3 tablespoons oil
- pinch of asafetida
- ½ teaspoon cumin seeds
- 2 green chillies, sliced in long pieces
- 2 bay leaves
- 1 teaspoon salt, or to taste
- 1 teaspoon mango powder
- 2 tablespoons chopped coriander
- ¼ cup water, as needed
- In a small bowl, mix the shredded ginger, coriander powder, cayenne pepper, turmeric, and 3 tablespoons of water to make a paste.
- Heat the oil in a pan. Test the heat by adding one cumin seed to the oil; if seed crack right away oil is ready.
- Add asafetida and cumin seeds to the oil after seeds crack add the bay leaves and green chillies and stir for a few seconds.
- Next, add the spice paste and stir for a minute until spices start leaving the oil.
- Add cauliflower, potatoes, 2 tablespoons of water and salt. Mix well. Cover the pan and let it cook on medium heat for about 15 to 20 minutes until the vegetables are tender. Make sure to stir gently every 3 to 4 minutes.
- Lastly, add the mango powder and fresh coriander. Mix everything and cover for a minute. Adjust the salt to your taste.
Add some green peas and/or sliced red capsicums. The red capsicums should be added at the end of the recipe as they cook quickly.