curried cauliflower and potatoes (aloo gobi)
From "The Art of Indian Vegetarian Cooking" by Yamuna Devi.
prep time
15 Min
cook time
20 Min
method
Stove Top
yield
4-6 serving(s)
Ingredients
- 2 - hot green chili peppers, minced
- 1 - 1/2-inch piece of ginger root
- 1 tablespoon cumin seed
- 1 tablespoon black mustard seeds
- 4 tablespoons ghee or 4 tablespoons oil
- 3 medium potatoes, diced
- 1 medium cauliflower, cut into florets
- 2 medium tomatoes, diced
- 1/2 teaspoon turmeric
- 2 teaspoons coriander
- 1/2 teaspoon garam masala
- 1 tablespoon brown sugar, optional
- 1 teaspoon salt
- 3 tablespoons coriander, coarsely chopped (cilantro)
How To Make curried cauliflower and potatoes (aloo gobi)
-
Step 1Combine chilies, ginger, cumin seeds and mustard seeds in a small bowl.
-
Step 2Heat ghee in a large pot. When hot, add the spices. When the mustard seeds start to pop, drop in the potatoes & cauliflower.
-
Step 3Fry for 4 minutes or so. Add the tomatoes, turmeric, coriander, garam masala, sugar, salt and half the coriander.
-
Step 4Mix well, cover and gently heat for 15 minutes. If the vegetables start to stick, add a few drops of water.
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Step 5Top with remaining coriander and serve.
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