Aloo Gobi (Curried Cauliflower and Potatoes)


Visit the Indian Food Glossary for information on the ingredients in this recipe
Aloo Gobi (Curried Cauliflower and Potatoes)

Vegetables are prominently featured in Yamuna Devi's prize winning cookbook Lord Krishna's Cuisine. As part of a continued series of her recipes, I felt it was necessary to include her version of the ever popular aloo gobi (curried cauliflower and potatoes). Though one could wish for a bit more variety on the menu from local Indian restaurants here in London and North America in general, it's entirely understandable why aloo gobi is such a staple offering in these places, as is mattar paneer.

Aloo Gobi (Curried Cauliflower and Potatoes)

On the menu with:

Fennel-Flavored Urad Dal Soup
Basmati Rice with Ginger-Seasoned Yogurt

 Curried Cauliflower and Potatoes (Aloo Gobi) Aloo Gobi (Curried Cauliflower and Potatoes)
Recipe by
Adapted from Lord Krishna's Cuisine: The Art of Indian Vegetarian Cooking
Cuisine: Indian
Published on February 20, 2008

The classic north Indian curried vegetable dish — fragrant, spicy and delicious

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Ingredients:
  • 4 tablespoons ghee or a mixture of butter and oil
  • small handful of green chilies, seeded and cut into thin strips
  • 1/2-inch piece fresh ginger, grated or minced
  • 1 teaspoon cumin seeds
  • 1/2 teaspoon brown mustard seeds
  • 3 medium potatoes, cut into strips
  • 1 medium cauliflower, cut into 2-inch florets
  • 2 medium tomatoes, chopped
  • 1/2 teaspoon turmeric
  • 2 teaspoons ground coriander
  • 1/2 teaspoon garam masala
  • 1 teaspoon brown sugar (optional)
  • 1 1/4 teaspoons sea salt, or to taste
  • 3 to 4 tablespoons fresh coriander or parsley, chopped
  • lime or lemon wedges for garnish (optional)
Instructions:
  • Heat the ghee or butter and oil mixture in a large saucepan over medium-high heat. When hot, add the chilies, ginger, cumin seeds, and mustard seeds. Stir and fry until the mustard seeds turn gray and begin to pop. Immediately add the potatoes and cauliflower, and continue to stir for 5 minutes or until the vegetables start to brown.

  • Add the tomatoes, turmeric, coriander, garam masala, brown sugar (if using), salt, and half of the chopped parsley or coriander. Stir to combine, cover, and gently cook over low heat, stirring occasionally, for 15 to 20 minutes or until the vegetables reach your desired tenderness. Serve with the remaining fresh parsley or coriander and lemon or lime wedges if desired.

Makes 5 to 6 servings
Aloo Gobi (Curried Cauliflower and Potatoes)

11 comments:

LisaRene said...

This recipe sounds like one I can handle. Pretty straight forward and no unfamiliar ingredients. Perfect for a "beginner" in Indian cooking. I would think the lime would be wonderful spritzed over this dish!

Peter M said...

Lisa, this dish would even make for a good cold potato salad, Indian style!

DK said...

I totally luv this dish..and I so luv your pictures. Your accompanying dishes sounded so appetizing...made me hungry! :)

Thanks for sending it my way Lisa..:)

Asha said...

HI Lisa, aloo gobi looks delcious, my fave with chapatis!:)

Btw, I sent you my soup to you (emailed with photo), hope you got it.

http://aromahope.blogspot.com/2008/02/
potato-apple-arugula-soup-and-fruit.html

Lisa said...

I'm so glad you like my entry DK :)

Asha;

Yes, I did get your entry, and I responded to your email. Maybe my response got snagged by your spam filter. Thanks very much for participating.

Kevin said...

That looks nice and tasty. I do not use cauliflower nearly enough.

Sara said...

Gorgeous! I'm hungry now!

Kalai said...

Looks great, Lisa! I love this with any roti. :)

zlamushka said...

Lisa, This is one helluva colorful stir-fry. Amazing. I never thought potato dish could look this pretty. Good job, girl!

LisaRene said...

Hi Lisa,

I made just made this recipe for dinner with excellent results! Check it out on my blog!

Joudie's Mood Food said...

THIS LOOKS DE.LI.CIOUS!!!!