Monday, March 22, 2010

Aloo Gobi (Cauliflower and Potatoes)

Here is one of my favorite Indian dish that is easy to make as long as you have all the spices in your pantry. Aloo Gobi is a Punjabi classic made with potatoes (aloo) and cauliflower (gobi). I enjoyed making this dish from scratch with the simple recipe I borrowed from No Recipes with a few minor substitution.


2 tbs vegetable oil
1 tsp mustard seeds
1 tsp cumin seeds
1/2 tsp whole cloves
4 cloves of garlic finely chopped
1 tsp of ginger powder
1 medium onion minced
1 tsp of chili powder
2 tsp garam masala1/2 tsp turmeric powder
2 tsp salt
2 tsp honey
1 cup of water
3 gold potatoes cut into 1/2" cubes
1 medium head cauliflower florets cut up
1/2 cup green peas
1 tbs lemon juice
cilantro hand torn for garnish

Heat heavy-bottomed pot over medium heat until very hot and add the oil. Add the mustard seeds, cumin and cloves and stir until the spices begin to crackle. Add the ginger and garlic and fry until fragrant then add the onion. Fry this mixture until the onions are soft and just starting to turn brown, then add the chili, garam masala, turmeric, salt, honey, water and potatoes.
Cover and simmer over medium low heat for 10 minutes, add the cauliflower and cook until everything is tender, another 30-40 minutes. Add the lemon juice and peas at the very end and serve the Aloo Gobi garnished with cilantro alongside some basmati rice or naan flat bread.

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