Aloo Gobi Recipe
Aloo Gobi
'Curried' Potato and Cauliflower
Submitted By: Taz

Ingredients:

3 Tbs Ghee – OR – Oil - can use mustard, grape seed, avocado, canola, or vegetable oil
1 tsp Cumin Seeds (Jeera)
½ tsp Black Mustard Seeds (Rai)
1 Medium Red Onion (Pyaz) - minced
¾ inch piece Fresh Ginger (Adrak) - minced
4 cloves Fresh Garlic (Leh-sun) - minced
4 Roma Tomatoes (Tamatar) - diced
2 lbs Yukon Gold Potatoes (Aloo) - peeled and cut into ½ inch cubes
1½ tsp Garam Masala - divided
1 tsp Coriander Powder (Dhania Podi)
1 tsp Red Chile Powder (Lal Mirchi) - adjust to taste
¼ tsp Turmeric Powder (Haldi)
1 Large Cauliflower (Phul Gobi) - cut into bite sized florets
½ Cup Water + as needed
1 tsp Granulated Sugar (Chini) - OPTIONAL
Kosher Salt (Namak) to taste
Garnish:
½ Cup Fresh Coriander Leaves (Dhania Patta) - rough chopped

Preparation:
  1. Heat ghee/oil in a large pot, kadahi, or wok, over medium-low heat until shimmering
  2. Add the cumin and mustard seeds - Sauté until fragrant (apx 1 minute)
  3. Add the onion and continue to sauté until lightly browned (apx 8-10 minutes)
  4. Add the garlic and ginger and sauté for an additional minute
  5. Add the diced tomatoes and thoroughly combine - Add the potatoes, 1 tsp of the garam masala, coriander powder, red chile powder and turmeric powder - Give everything a quick stir
  6. Add the cauliflower florets along with ½ cup water and the sugar (if using) - Thoroughly combine
  7. Increase heat to medium-high and bring to a boil
  8. As soon as a boil is reached, reduce heat to medium-low and loosely cover - Cook (stirring occasionally) until potatoes are fully cooked and cauliflower is tender but not falling apart (apx 15 min) - NOTE: add small amounts of water as needed to prevent sticking/scorching
  9. Remove cover and continue to cook while frequently stirring until most of the liquid is evaporated (dish should be damp-dry NOT ‘soupy’)
  10. Remove from heat - Stir in the remaining ½ tsp of garam masala and season to taste with salt to taste - Transfer to a serving dish and garnish with the chopped coriander leaves
  11. Serve hot as a main dish with steamed rice or your favorite Indian flatbread or as part of a larger Indian meal as a welcome side dish
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