cauliflower and potatoes (aloo gobi)
(1 rating)
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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(1 rating)
yield
4 -6
prep time
30 Min
cook time
20 Min
method
Stove Top
Ingredients For cauliflower and potatoes (aloo gobi)
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2 Tbspginger-garlic paste (see below for ingredients and instructions)
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1 Tbspground coriander
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1/4 tspground turmeric
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1 cwater, divided
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2 Tbsppeanut oil
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1 lgserrano pepper, split down the middle but leaving the halves attached
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1 tspcumin seeds
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1small head of cauliflower, cut into florets
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1russet potato, peeled and cut into 1/2-inch cubes (same size as cauliflower florets)
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kosher salt, to taste
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2 Tbspcilantro leaves, freshly minced (for garnish)
- GINGER-GARLIC PASTE
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1/2 cgarlic cloves, whole
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1/2 cfresh ginger, peeled and cut into 1/2-inch slices
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1/4 ccanola oil
How To Make cauliflower and potatoes (aloo gobi)
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1Prepare 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....
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2Cauliflower and Potatoes: Mix the ginger-garlic paste, coriander, turmeric, and add 1/2 Cup of the water into a bowl and set aside.
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3Warm 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.
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4Add 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.
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5Add 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.
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6Remove the lid from the pot and stir and cook until the veggies are completely cooked through, approx. 5 more minutes.
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7Garnish with the cilantro and serve. Enjoy!
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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