Kevin's Aloo Gobi
- Ready In:
- 1⁄2 kg waxy potato, peeled and cut into chunks
- 4 tablespoons cooking oil
- 1 medium onion, chopped
- 2 teaspoons ginger, pulp
- 1 -2 chile, chopped
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seed
- 1 teaspoon ground cumin
- 1⁄2 teaspoon turmeric
- 1⁄2 kg cauliflower floret
- 1⁄2 teaspoon salt
- 3 tablespoons water
- 2 tablespoons fresh coriander, chopped
- Boil potatoes for 5 minutes then drain.
- Heat oil in a karahi or wok, add onion and ginger then cook until onion is golden brown.
- Add chillies, mustard seeds, cummin seeds, ground cummin and turmeric then cook for 2 minutes, stirring continuously.
- Add potatoes and cauliflower, stirring to coat all the pieces in the mixture, add salt and water then cover and cook gently until vegetables are tender but not overcooked.
- Garnish with fresh coriander and serve as a main dish with warm Indian breads or as a side dish with a meat curry.
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I'm a longtime fan and a relatively novice cook of Indian food; this recipe, as written, came out pretty boring and dry. Everything good is there, I just had the impression that all of the spice proportions needed to be at the very least doubled and the amount of water was closer to 3/4 a cup to avoid getting a rather bland, dry dish.
another good variation of aloo gobi - very similar to how i make mine. i am sure this will be very friendly to a palate that is not accustomed to spicy or pungent food. in my case 1-2 chilies would have been rather bland, so i used 1/2tsp each of ground chili and garam masala - this has the advantage of also giving the dish a good vibrant color. i used half the amount of oil and more than double the amount of water. we enjoyed this with roti.