curried cauliflower and potatoes (aloo gobi)

Grapeview, WA
Updated on Mar 17, 2017

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 1
    Combine chilies, ginger, cumin seeds and mustard seeds in a small bowl.
  • Step 2
    Heat ghee in a large pot. When hot, add the spices. When the mustard seeds start to pop, drop in the potatoes & cauliflower.
  • Step 3
    Fry for 4 minutes or so. Add the tomatoes, turmeric, coriander, garam masala, sugar, salt and half the coriander.
  • Step 4
    Mix well, cover and gently heat for 15 minutes. If the vegetables start to stick, add a few drops of water.
  • Step 5
    Top with remaining coriander and serve.

Discover More

Category: Vegetables
Ingredient: Vegetable
Culture: Indian
Method: Stove Top

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