Prep 30 mins
Cook 25 mins
My youngest sons most requested side dish when we eat curry. He loves the left-overs hot or cold too.
- 3 medium potatoes
- 1 medium cauliflower
- 73.94 ml oil (we use about 2)
- 2.46 ml black mustard seeds
- 2.46 ml cumin seed
- 12-15 fenugreek seeds
- 1-2 dried red chili, coarsely chopped
- 1 medium onion, coarsely chopped
- 1 fresh green chile
- 2.46 ml ground turmeric
- 2.46 ml ground cumin
- 4.92 ml ground coriander
- 7.39 ml salt (or to taste)
- 14.79 ml chopped fresh coriander
- Boil the potatoes in their skins and allow to cool.
- Peel the potatoes and cut them into 2 inch squares.
- Blanch the cauliflower in boiling water for 2 minutes-do not over boil the cauliflower as it should still be firm after cooking.
- Cut into small florets.
- Heat the oil over medium heat in a wide frypan.
- Add the mustard seeds and as soon as they begin popping, add the cumin and fenugreek seeds and then the red chillies.
- Add the onion and the green chilli, stir and fry until the onions are golden brown-8-10 minutes.
- Add the cauliflower, reduce the heat to low, cover the pan and cook for 6-8 minutes.
- Add the potatoes, dried spices and salt.
- Stir gently until all the ingredients are mixed thoroughly.
- Cover the pan and cook til the potatoes are heated through-6-8 minutes.
- Stir in the coriander leaves and remove from the heat.
This was a bit of work, but very good tasting. I didn't have fenugreek seeds, so I used fenugreek powder in step 9 with the rest of the dried spices. I also added a little water at that point to get the spices to distribute properly. Seemed like it needed a little liquid. I'll definitely try this again.
This recipe was excellent. I did double the spices because I like my food very flavorful. Also, as some other reviewrs noted, I added 2-4 Tbsp on water when I added the cauliflower, and 2-4 Tbsp again when I added the potato, to distribute the spices and to prevent sticking/burning. I used red chili flakes instead of whole chilis (1/2 Tbsp). Delicious!
I have been making this for myself, family, and friends (a friend's son happily ate this when he was less than a year old) since 2002 and just now realized that I never reviewed it, so here it goes. This is a great, perfect recipe. I never had a better aloo gobi anywhere. I never omit anything, but I feel it's the mustard seeds, the cumin seeds, and the green chili that are most important for the unique taste of this dish. The only thing I do differently is that I usually add a bit of water in step 8, since to our taste without water it comes out slightly dry. To my taste, Indian food just does not get better than this. Thank you, JustJanS!