Indian Aloo Gobi

Indian Aloo Gobi

I have really been in love with Indian food as of lately. I’ve always loved the flavors as there is always something so comforting, not only in the smell, but also the taste. Even my boys, who are not particular fans of Indian food (yet), love the smell. This particular dish, aloo gobi, is an Indian dish made with cauliflower, potatoes, and those great Indian spice. It is hands down a great main course, or side dish to be eating with awesome Indian bread such as naan or parathas. I like to make mine with a little more wet, only to scoop up that delicious gravy with some naan.

Aloo Gobi Recipe
Aloo Gobi Recipe

Let’s get started.

Ingredients:

  • 3 tbsp canola oil
  • 1 tbsp cumin seeds
  • generous pinch of Hing powder (found at Indian grocery store)
  • 2 cups of fingerling potatoes, cut into 1 inch cubes
  • 1 small head of cauliflower, cleaned, cut into florets
  • 1 whole onion, diced
  • 2 Thai chilies, or 1 serrano, diced (adjust according to your heat preference)
  • 1 tbsp ginger and garlic paste
  • 1 tsp turmeric powder
  • 1/4 tsp cayenne powder
  • 1/2 tsp coriander powder
  • 1 tsp garam masala
  • 1 tsp dried ground fenugreek seeds
  • 1/2 cup water
  • 1/4 cup of fresh cilantro, finely chopped
  • 1 lemon, juiced
  • salt, to taste

Just to note, once you have these basic Indian spices, you are on your way in making all sorts of other Indian recipes and what’s not to love about that!?

Start by heating up a large skillet, enough to hold all of the potatoes and cauliflower florets, and heat it to medium heat. Add in the oil and let it come to temperature. Once the oil is heated through, add in the cumin seeds and hing powder. The cumin seeds will start to pop and turn color. Once that begins to happen, add in the onions, and give them a good stir, adjusting the heat if necessary. The goal is to sweat the onions, not caramelize them or burn them.

Aloo Gobi Ingredients
Aloo Gobi Ingredients

After about 4-5 minutes, add in the garlic and ginger paste, and give that a good stir. After about a minute, add in the remaining dry spices, and chilies, stir, and cook an additional 2-3 minutes, stirring along the way.

Add in the cauliflower and potatoes. Gently stir to incorporate the spices and garlic and onions throughout the potatoes and cauliflower. Cover, and cook for about 10 minutes. After 10 minutes, remove the cover, add water, and stir again. Cook for another 6 minutes or so, or until the cauliflower and potatoes are cooked through.

Indian Aloo Gobi Recipe
Indian Aloo Gobi Recipe

Once they are tender, squeeze the lemon juice over the top, along with the cilantro and a generous pinch of salt, give another good stir and plate.

The result is nothing more than awesome Indian comfort food. My wife thought it was too spicy, but ate the small bowl of aloo gobi, along with my daughter, so adjust your chilies accordingly. It was definitely right up my alley. If you are looking for a simple Indian dish to make, give this one a shot. I guarantee you will enjoy it.

Indian Aloo Gobi
Author: 
Recipe type: Main Course
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Ingredients
  • 3 tbsp canola oil
  • 1 tbsp cumin seeds
  • generous pinch of Hing powder (found at Indian grocery store)
  • 2 cups of fingerling potatoes, cut into 1 inch cubes
  • 1 small head of cauliflower, cleaned, cut into florets
  • 1 whole onion, diced
  • 2 Thai chilies, or 1 serrano, diced (adjust according to your heat preference)
  • 1 tbsp ginger and garlic paste
  • 1 tsp turmeric powder
  • ¼ tsp cayenne powder
  • ½ tsp coriander powder
  • 1 tsp garam masala
  • 1 tsp dried ground fenugreek seeds
  • ½ cup water
  • ¼ cup of fresh cilantro, finely chopped
  • 1 lemon, juiced
  • salt, to taste
Instructions
  1. Just to note, once you have these basic Indian spices, you are on your way in making all sorts of other Indian recipes and what’s not to love about that!?
  2. Start by heating up a large skillet, enough to hold all of the potatoes and cauliflower florets, and heat it to medium heat. Add in the oil and let it come to temperature. Once the oil is heated through, add in the cumin seeds and hing powder. The cumin seeds will start to pop and turn color. Once that begins to happen, add in the onions, and give them a good stir, adjusting the heat if necessary. The goal is to sweat the onions, not caramelize them or burn them.
  3. After about 4-5 minutes, add in the garlic and ginger paste, and give that a good stir. After about a minute, add in the remaining dry spices, and chilies, stir, and cook an additional 2-3 minutes, stirring along the way.
  4. Add in the cauliflower and potatoes. Gently stir to incorporate the spices and garlic and onions throughout the potatoes and cauliflower. Cover, and cook for about 10 minutes. After 10 minutes, remove the cover, add water, and stir again. Cook for another 6 minutes or so, or until the cauliflower and potatoes are cooked through.
  5. Once they are tender, squeeze the lemon juice over the top, along with the cilantro and a generous pinch of salt, give another good stir and plate.
  6. The result is nothing more than awesome Indian comfort food. My wife thought it was too spicy, but ate the small bowl of aloo gobi, along with my daughter, so adjust your chilies accordingly. It was definitely right up my alley. If you are looking for a simple Indian dish to make, give this one a shot. I guarantee you will enjoy it.

 



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