cauliflower and potatoes (aloo gobi)

Name: Cauliflower and Potatoes (Aloo Gobi)
Prep time: 30 min
Cook time: 20 min
Yield: 4
Cuisine: Indian
Ingredients: 2 tablespoon(s) ginger-garlic paste (see below for ingredients and instructions); 1 tablespoon(s) ground coriander; 1/4 teaspoon(s) ground turmeric; 1 cup(s) water, divided; 2 tablespoon(s) peanut oil; 1 large serrano pepper, split down the middle but leaving the halves attached; 1 teaspoon(s) cumin seeds; 1 - small head of cauliflower, cut into florets; 1 - russet potato, peeled and cut into 1/2-inch cubes (same size as cauliflower florets); - kosher salt, to taste; 2 tablespoon(s) cilantro leaves, freshly minced (for garnish); ## GINGER-GARLIC PASTE; 1/2 cup(s) garlic cloves, whole; 1/2 cup(s) fresh ginger, peeled and cut into 1/2-inch slices; 1/4 cup(s) canola oil

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Kathy D

Updated on Jul 10, 2017

Aloo gobi is a vegetarian dish made with cauliflower, potatoes, and spices. This recipe calls for a ginger-garlic paste, for which I have included the ingredients and instructions. Make the paste before starting the aloo gobi recipe. You can reserve the left over ginger-garlic paste in your refrigerator for 2-3 weeks, and can use it in other recipes. Enjoy!

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Aloo gobi—Indian dish of cauliflower and potato.

prep time 30 Min

cook time 20 Min

method Stove Top

yield 4-6 serving(s)

Ingredients

2 tablespoons ginger-garlic paste (see below for ingredients and instructions)
1 tablespoon ground coriander
1/4 teaspoon ground turmeric
1 cup water, divided
2 tablespoons peanut oil
1 large serrano pepper, split down the middle but leaving the halves attached
1 teaspoon cumin seeds
1 - small head of cauliflower, cut into florets
1 - russet potato, peeled and cut into 1/2-inch cubes (same size as cauliflower florets)
- kosher salt, to taste
2 tablespoons cilantro leaves, freshly minced (for garnish)
GINGER-GARLIC PASTE
1/2 cup garlic cloves, whole
1/2 cup fresh ginger, peeled and cut into 1/2-inch slices
1/4 cup canola oil

How To Make cauliflower and potatoes (aloo gobi)

Step 1

Prepare the Ginger-Garlic Paste: Put the ginger, garlic, and canola oil into a small food processor and blend until you get a smooth paste (you will still see tiny pieces of ginger). Save what you don't use in this recipe into a small jar to put in the fridge. It will last 2-3 weeks refrigerated. It's great to add to stir-fry, marinades, etc....

Step 2

Cauliflower and Potatoes: Mix the ginger-garlic paste, coriander, turmeric, and add 1/2 Cup of the water into a bowl and set aside.
Step 3

Warm the peanut oil in a pot over med-high heat. Add the serrano pepper, wait about 30 seconds and then add the cumin seeds. Wait until the seed stop popping.
Step 4

Add the ginger-garlic paste mixture and cook until the paste thickens, gets a deeper color, and the oil seeps out around the perimeter of the paste - approx. 2 minutes.
Step 5

Add the cauliflower and potatoes, stirring to coat the veggies in the paste mixture. Season with salt and add the remaining 1/2 Cup of water. Cover the pot and cook over medium to med-low heat for about 10-15 minutes.
Step 6

Remove the lid from the pot and stir and cook until the veggies are completely cooked through, approx. 5 more minutes.
Step 7

Garnish with the cilantro and serve. Enjoy!
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