Aloo Gobi – tomato curried cauliflower and potatoes

When I saw this recipe online I just couldn’t resist! Perfect for the shorter, cooler days of fall, this is a richly spiced, robust meal of curried cauliflower and potatoes. Plus, it’s great to make on a grad student budget!

There’s a good mix of spices, but the whole dish overall is really quite simple. I get most of my uncommonly used spices at Whole Foods, where you can purchase them in bulk (e.g. in very small amounts), at a pretty good price. In addition to adding flavor, the tumeric dyes it a beautiful shade of yellow, so definitely do not skimp there!

Aloo Gobi
via Saveur
Serves 4-6 with bread or rice

Ingredients

  • ½ cup canola oil
  • 2 medium russet potatoes, halved lengthwise and cut crosswise into 1 ½” pieces
  • 1 large cauliflower (about 1 lb.) broken into medium-size florets
  • 3 medium yellow onions, finely chopped
  • 1 2″ piece ginger, peeled and cut into 1″ matchsticks
  • 2 cans whole, peeled tomatoes, crushed
  • 1½ tsp. ground coriander
  • ½ tsp. cayenne
  • ½ tsp. ground turmeric
  • Kosher salt and freshly ground black pepper, to taste
  • ½ cup frozen green peas
  • ½ tsp. ground cumin
  • ½ tsp. garam masala

Directions

  1. Heat oil in a 12″ skillet over medium-high heat; add potatoes, and cook, turning as needed, until browned all over and barely cooked through, about 12 minutes. Using a slotted spoon, transfer potatoes to paper towels to drain; set aside.
  2. Add cauliflower to oil, and cook, turning as needed, until browned all over and barely cooked through, about 10 minutes; transfer to paper towels to drain, and set aside.
  3. Return skillet to medium-high heat; add onions, and cook, stirring, until lightly browned, about 12 minutes. Add ginger, and cook, stirring, until onions are slightly darker, about 2 minutes.
  4. Add tomatoes, and cook, stirring, until caramelized, 4–6 minutes.
  5. Add coriander, cayenne, turmeric, and salt and pepper, and cook until fragrant, about 1 minute.
  6. Add potatoes, cauliflower, peas, and 1 tbsp. water, stir to combine, and cover skillet. Cook until potatoes and cauliflower are cooked through, about 5 minutes.
  7. Remove from heat; stir in cumin and garam masala.
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2 thoughts on “Aloo Gobi – tomato curried cauliflower and potatoes

    • Oh, Mina, you’re the best 🙂 I still need to get your goat cheese curry recipe… Or at least get the basics and standardize it! Miss you, too 🙂

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