Aloo Gobi
Aloo gobi (meaning “potato cauliflower”) is enjoyed in many different variations throughout the Indian subcontinent. Some versions are tossed with curry gravy, while others are simply cooked with aromatics and spices until coated, like this variation.
Ingredients
2 parts cauliflower
- cauliflower, cut into florets1 head
1 part potato
- potatoes, cubed2-4
1/4 part aromatics
- onions1/2
- garlic, minceda spoonful
- fresh ginger, minceda spoonful
- green chilies, minceda spoonful
1/4 part tomato
- tomatoes, diced or pureed1-2
1/8 part spices
- cumina sprinkle
- turmeric powdera sprinkle
- paprikaa sprinkle
- garam masalaa sprinkle
Other
- cooking oilas needed
- saltas needed
- wateras needed
- cilantrofor garnish
FAQ
The recipe breakdown originally appeared in The Mouthful, our weekly food newsletter for the curious home cook.
Keith McBrayer
Method
Step 1: Toast the aromatics & spices
In a large pot, add some cooking oil over medium heat and all aromatics until softened and fragrant. Add in all ground spices and a pinch of salt, and for 1 minute longer.
Step 2: Cook down the tomato
Add the tomato and cook until softened. If the mixture is dry and the spices or aromatics are at risk of burning, with a splash of water.
Step 3: Coat the vegetables
Once the tomatoes have broken down, add in the cauliflower and potatoes. Add a generous sprinkle of salt to season. Toss until everything is well coated in the spice/sauce mixture.
- Add in a heavy splash of water — just enough to create to cook the mixture.
Step 4: Steam
Cover and let the vegetables until softened. This might take 10-20 minutes, but it depends on the batch size and pan setup.
- Check and mix frequently - at least every 5 minutes.
Once they have reached your desired doneness — remove the cover and turn up the heat to evaporate any excess moisture.
Step 5: Finish
Cut the heat and toss with chopped cilantro. Taste and adjust with more salt or spices, if needed.
The recipe breakdown originally appeared in The Mouthful, our weekly food newsletter for the curious home cook.
Keith McBrayer
Ingredients
2 parts cauliflower
- cauliflower, cut into florets1 head
1 part potato
- potatoes, cubed2-4
1/4 part aromatics
- onions1/2
- garlic, minceda spoonful
- fresh ginger, minceda spoonful
- green chilies, minceda spoonful
1/4 part tomato
- tomatoes, diced or pureed1-2
1/8 part spices
- cumina sprinkle
- turmeric powdera sprinkle
- paprikaa sprinkle
- garam masalaa sprinkle
Other
- cooking oilas needed
- saltas needed
- wateras needed
- cilantrofor garnish
Method
Step 1: Toast the aromatics & spices
In a large pot, add some cooking oil over medium heat and all aromatics until softened and fragrant. Add in all ground spices and a pinch of salt, and for 1 minute longer.
Step 2: Cook down the tomato
Add the tomato and cook until softened. If the mixture is dry and the spices or aromatics are at risk of burning, with a splash of water.
Step 3: Coat the vegetables
Once the tomatoes have broken down, add in the cauliflower and potatoes. Add a generous sprinkle of salt to season. Toss until everything is well coated in the spice/sauce mixture.
- Add in a heavy splash of water — just enough to create to cook the mixture.
Step 4: Steam
Cover and let the vegetables until softened. This might take 10-20 minutes, but it depends on the batch size and pan setup.
- Check and mix frequently - at least every 5 minutes.
Once they have reached your desired doneness — remove the cover and turn up the heat to evaporate any excess moisture.
Step 5: Finish
Cut the heat and toss with chopped cilantro. Taste and adjust with more salt or spices, if needed.
