Aloo Gobi Recipe
Aloo gobi is a popular Indian dish that's made even more globally known by Indian restaurants. It's a dry side dish prepared with gobi (cauliflower) and aloo (potato) with some spices.
Ingredients
- 2 medium-sized potatoes peeled and cut into wedges
- 2 cups cauliflower florets
- 1/2 cup red onion chopped
- 1/2 tsp minced ginger
- 1/2 tsp crushed garlic
- 1/4 tsp turmeric powder
- 3/4 tsp red chilli powder adjust to taste
- 1/2 tsp cumin powder or cumin seeds
- 1 tsp coriander powder
- 1/2 tsp garam masala
- 1 tbsp canned tomato paste or 1/2 cup fresh tomatoes, pureed
- 3 tbsp chopped coriander leaves for garnish
- 2 tbsp oil
- Salt to taste
Instructions
- Heat oil in a pan and add the chopped onions.
- When the onions turn soft, add the ginger and garlic and saute until fragrant (about 2 mins).
- Add the potatoes and cauliflower to this and cook on lowest heat, covered, mixing now and then so the vegetable pieces don't burn.
- When the vegetables are half cooked, add the tomato paste and mix again. Cook again for 3-4 mins or until the vegetables are soft (not mushy).
- Add the spice powders - coriander powder, turmeric powder, cumin powder or seeds, and chilli powder. Mix again until well combined.
- Cook until the spice powders don't smell raw anymore - another 2 mins or so. The potatoes and cauliflower should be roasted and dry by now. Add salt.
- Finish off with garam masala and a generous amount of chopped coriander leaves and mix again.
- Tip: You can add a teaspoon of oil to finish off before removing from heat
Notes
- Cut potatoes and cauliflower into equal-sized pieces for even cooking.
- In my version, I add spices later but you can also sauté spices in oil first to enhance their flavour.
- Avoid adding any or much water to keep the dish dry
- Cook uncovered for a few minutes before finishing the dish, to prevent sogginess.
- Skip tomatoes for a classic dry version.
- Use fresh garlic and ginger for best taste
- Finish with a squeeze of lemon for extra tanginess.
- Store leftovers in an airtight container in the fridge and reheat on low heat to maintain texture.
- Using tomato paste gives the dish more depth and a lovely red colour but you can add fresh pureed tomato as well
- Use Kashmiri chilli powder instead of the regular kind for less heat and more vibrancy