Aloo gobi shows up on many Indian restaurant menus. Like the title says, this is a dish of potatoes and cauliflower. That’s what the words aloo and gobi mean. Despite the humble ingredients, the dish still packs a flavor punch.
Aloo Gobi (Potatoes and Cauliflower)
- 3 cloves of garlic, finely minced
- 1 tablespoon finely minced ginger
- 2 teaspoons ground coriander
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon crushed red pepper
- 1 tablespoon water
- 2 tablespoons peanut oil, or coconut oil, or ghee
- 1 teaspoon cumin seeds
- 1 teaspoon mustard seeds
- 2 cups small cauliflower florets
- 1 large Yukon Gold Potato (3/4 pound), cut into 1/2-inch cubes
- 1 15-ounce can tomato sauce
- 1/2 teaspoon salt
- Place the garlic, ginger, coriander, turmeric, and red pepper in a small bowl and mix with the water to make a paste.
- Heat a large pan with a lid over medium-high heat. Add the oil. Once the oil is shimmering, add the cumin and mustard seeds. Cover and cook until the seeds stop sputtering, 1-2 minutes.
- Add the spice paste. Cook for 1-2 minutes until the mixture darkens and the spices begin to release their oils.
- Add the cauliflower, potatoes, tomato sauce, and salt and stir well. Cover and reduce the heat to medium-low. Cook for 40-45 minutes, stirring once or twice, until the potatoes and cauliflower are soft.
When you add the cumin and mustard seeds, it’s kind of like making popcorn. You won’t hear much right away, then they’ll start popping, then it dies down. Be aware that when you remove the lid, you might have some seeds come flying at you. The spice paste will also sputter up when you add it to the pan.
If you can’t find whole cumin seeds, ground cumin can be used. Mix it in the rest of the spice paste.