Aloo Gobi
Aloo Gobi Recipe - potatoes and cauliflower, a traditional Northern Indian Punjabi dry curry dish is very popular across the entire Indian sub continent.
Servings: 4 people
Ingredients
- 1 medium cauliflower cut into florets
- 2 large russet potatoes cubed
- 4 tablespoons canola oil
- ½ teaspoon black mustard seeds use regular mustard seeds if you cannot find black mustard seeds
- ½ teaspoon cumin seeds
- ½ teaspoon coriander seeds crushed in a mortar and pestle
- 1 medium onion diced
- 1 Jalapeno or any hot green pepper, sliced (can use seeded or ½ seeded to tone down heat)
- 1 medium tomato diced
- 3-4 garlic cloves minced
- 1 small piece of fresh ginger thin 1 inch (2.5cm), grated on small hole grater or ginger grater
- ½ teaspoon red pepper chili powder
- 1/3-½ teaspoon turmeric powder
- ½ teaspoon salt or according to taste
- 4-8 tablespoons water
Garnish:
- cilantro leaves
- lime wedges or lemon wedges
Optional (I do not add but some do):
- ½ teaspoon crushed dry asafetida leaves
- ¼ teaspoon hing powder
- ¼ teaspoon amchoor powder mango powder
- 1 touch garam masala for taste and garnish before serving
Instructions
- Heat oil over low to medium heat. Add mustard seeds, cumin, and crushed coriander, and cook for a few seconds. The seeds will sizzle as they hit the oil.
- Add the onions, jalapeño, garlic, and ginger, and mix well. Cook for a few minutes until the onion is translucent and soft. Add the tomato and continue cooking for a few more minutes until the mixture is well cooked and almost paste-like.
- Add the red pepper chili powder, turmeric, salt, and four tablespoons of water, and mix well. Add the cauliflower florets and cubed potatoes, and mix to coat them evenly with the onion, tomato, and spice mixture. Cover with a tight lid and let it cook, stirring occasionally. Check to see if more liquid is needed.Pro tip: I always work with a heat-resistant rubber spatula. When mixing, I gently fold the mixture to maintain the integrity of the cauliflower florets and potato cubes.
- Simmer for 30 to 45 minutes over low heat until the potatoes are very soft. Garnish with cilantro leaves and add a wedge of lime or lemon if desired. Serve alongside basmati rice or paratha.
Nutrition
Serving: 4people | Calories: 275kcal | Carbohydrates: 33g | Protein: 6g | Fat: 15g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Sodium: 348mg | Potassium: 1039mg | Fiber: 6g | Sugar: 6g | Vitamin A: 420IU | Vitamin C: 111mg | Calcium: 73mg | Iron: 2mg