One of my favorite recipes in Indian cuisine is aloo gobi and I order almost every time I go to an Indian restaurant. Aloo means potato and gobi cauliflower in Hindi and they are the main ingredients of this dish.
I already had a similar recipe that, in addition to potatoes and cauliflower, included peas or to kill in Hindi (aloo gobikill). This is the improved version and it is even richer.
- 1 ó 2 cucharadas de aceite de oliva virgen extra (opcional)
- 225 g de coliflor (8 oz), troceada
- 225 g de patata (8 oz), pelada y troceada
- 1/2 cebolla, troceada
- 2 dientes de ajo, troceados
- Un trozo de jengibre de 1 cm ó 1/2 pulgada de grosor, troceado
- 1/2 cucharadita de cúrcuma en polvo
- 1/2 cucharadita de comino molido
- 1/2 semillas de cilantro molidas (opcional)
- 1/2 cucharadita de sal
- Una pizca de cayena (opcional)
- Pour the oil into a pan or pot and when hot, add the onion, garlic and ginger. Cook over medium heat for 2 to 3 minutes, stirring occasionally. If you don’t want to use oil, you can substitute it with water or vegetable broth.
- Add the potato, stir and cook for a further 2-3 minutes, stirring occasionally.
- Add the cauliflower, stir and cook for a further 3-4 minutes, stirring occasionally.
- Add the rest of the ingredients (turmeric, cumin, coriander seeds , salt and cayenne), stir, cover the pan/pot and cook over medium heat for about 15 minutes or until the potato and cauliflower are tender, stirring occasionally.
- Serve immediately (I sprinkled some chopped fresh cilantro on top) or store leftovers in the fridge in an airtight container for 4-7 days.
- You can add as many vegetables and spices as you like, or remove some if you don’t have them on hand.
- If you don’t like it spicy, omit the cayenne . You can also use chili peppers, jalapeños, or any other ingredient that serves to make your dish spicy.
- Nutritional information has been calculated with 1 tablespoon of oil.
- Recipe inspired by < a href="https://www.youtube.com/watch?v=sSC8tC738DY" target="_blank" rel="nofollow noopener">Kabita’s Kitchen.