Prep 15 mins
Cook 20 mins
Posting for ZWT. From "The Art of Indian Vegetarian Cooking" by Yamuna Devi.
- 2 hot green chili peppers, minced
- 1 1⁄2 inches piece gingerroot
- 1 tablespoon cumin seed
- 1 tablespoon black mustard seeds
- 4 tablespoons ghee or 4 tablespoons oil
- 3 medium potatoes, diced
- 1 medium cauliflower, cut into florets
- 2 medium tomatoes, diced
- 1⁄2 teaspoon turmeric
- 2 teaspoons coriander
- 1⁄2 teaspoon garam masala
- 1 tablespoon brown sugar (optional)
- 1 tablespoon salt
- 3 tablespoons coriander, coarsely chopped (cilantro)
- Combine chilies, ginger, cumin seeds and mustard seeds in a small bowl.
- Heat ghee in a large pot. When hot, add the spices. When the mustard seeds start to pop, drop in the potatoes & cauliflower.
- Fry for 4 minutes or so. Add the tomatoes, turmeric, coriander, garam masala, sugar, salt and half the coriander.
- Mix well, cover and gently heat for 15 minutes. If the vegetables start to stick, add a few drops of water.
- Top with remaining coriander and serve.
Aloo gobi is one of my all time favorite dishes, and this version definitely does it justice. I love the amount of the spices, they give it such a great flavor. I used only a tablespoon of oil and 1/4 teaspoon of salt for our tastes. Add a little squeeze of lemon, and perfection. I can see why this made it into the best of ZWT!
This is a delightful curry dish! My chili pepper was spicy so this had just the right heat for us. I used regular mustard seeds instead of black, otherwise made as directed and we really loved this - thanks for sharing the recipe! Made for ZWT8, Chefs gone WILD!