How is everyone doing? Today I have a delicious aloo gobi recipe for you. For those of you that don’t speak Pushto, Urdu, or Hindi, aloo is “potato” and gobi is “cauliflower.” So this dish is literally called “potato cauliflower.”
First, we’ll need four medium sized russet potatoes. We’ll want to wash, peel, and cut them into 2 inch cubes.
Next, we’ll need half a head of cauliflower broken up into florets. I like to trim away the bunches of florets with a paring knife and then use my hands to break apart the florets. This technique will get you the least amount of broken up florets.
Place a lid on this mixture and allow everything to steam for 15-20 minutes, without adding additional moisture, over medium heat. Check the mixture occasionally to make sure you don’t need to add any moisture though. You don’t want to burn all your effort you’ve made so far!
When everything is fully cooked, sprinkle on 1/4 teaspoon of garam masala.
I hope you try it out!
- 4 russet potatoes, washed, peeled, and cubed into 2 inch pieces
- ½ head of cauliflower florets
- 1 onion, chopped
- 2 roma tomatoes, chopped
- 3 tbsp vegetable oil
- 1 tsp cumin seeds
- ¾ tsp turmeric powder
- 1½ tsp kosher salt
- pinch of red pepper flakes
- 3 thai chilis or 2 serrano chilis
- ¼ tsp garam masala
- 2 tbsp freshly chopped cilantro
- Heat oil up in a large nonstick wok over medium high heat
- Add in cumin seeds and cook for 30 seconds
- Add in chills and cook for an additional 30 seconds
- Add in onions, tomatoes, and salt and cook for 5 minutes or until mixture breaks down
- Add in turmeric powder and potatoes and fry potatoes for 5 minutes stirring often
- Add in cauliflower florets and mix with the potato mixture
- Add in pinch of red pepper flakes
- Cover with lid, reduce heat to medium low, and steam for 15-20 minutes or until vegetables are cooked and tender
- Finish with chopped cilantro and garam nasal
- Serve warm with chapati or rice