Aloo Gobi

Aloo Gobi
Author: 
Cuisine: Indian
 
This is one of my favorite simple Indian dishes. I can whip it up in about 30-45 minutes. It's simple, it's delicious and I typically have the ingredients on hand in the fall/winter time.
Ingredients
  • 2-3 Potatoes, cut into bite sized pieces
  • Head of Cauliflower/Romanesco, cut into similar size of potatoes
  • 1-2 Tbsp. Driftless Sunflower Oil
  • 1 Tbsp. Coriander Powder
  • ¼ tsp. Turmeric
  • 1 c. water, divided
  • 1 Tbsp garlic paste (or microplaned)
  • 1 Tbsp. ginger paste (or microplaned)
  • 1 “hot” pepper (Serrano, Jalapeno, or Poblano)
  • 1 onion, coarsely chopped
  • 1 tsp. Cumin seeds
Instructions
  1. Start by cutting up your potatoes, cauliflower/romanesco, onions and “hot” pepper.
  2. Make “wet” curry mix: 1⁄2 c. water, Ginger paste, Garlic paste, Coriander powder and turmeric. Heat oil in a good sized pan (about 3 qt). When it’s shimmering (but not smoking) add cumin seeds. Saute for 30 seconds - 1 min.
  3. Add onions and peppers. Saute for about 1-2 minutes.
  4. Add wet curry. Cook for about 2-4 minutes, until it gets a little darker and slightly reduced. Now Add the potatoes and cauliflower. Mix well, coating the veggies.
  5. Add remaining ½ c. water and cover. Simmer for 10-15 minutes (however long is needed to cook vegetables thoroughly.).
  6. Uncover and let moisture cook off. This dish should be fairly dry at the end.
  7. Serve with Indian bread of choice. **Naan or Paratas are our favorite.**