Aloo Gobi - Cauliflower and Potatoes

"An Indian Classic"
 
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photo by hoosierterp photo by hoosierterp
photo by hoosierterp
photo by federico photo by federico
Ready In:
45mins
Ingredients:
12
Serves:
4
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ingredients

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directions

  • Heat the oil in a large 12 to 14 inch skillet.
  • When the oil is smoking, scatter in the fenugreek, fennel, cumin and red peppers.
  • Stir once and add the cauliflower and potatoes.
  • Stir lightly until coated with spices and oil.
  • Turn heat down to medium.
  • Add turmeric, ground coriander, salt and pepper.
  • Sauté for 8–10 minutes.
  • Add ¼ cup water and cover immediately.
  • Turn heat very low and steam vegetables for 7-10 minutes (until tender).
  • Sprinkle the garam masala over the vegetables, stir once and serve.

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Reviews

  1. Thanks so much for this recipe - it is a firm favorite at our house. Last time I made it, I gave the diced potatoes a quick blast in the microwave (1or 2 minutes), dried them off slightly, then added them to the rest of the ingredients as usual. I found this reduced the cooking time required considerably. I have always made the recipe exactly as written but will now try including some other (green) veg as it seems such a versatile and flexible dish. Thanks again.
     
  2. Been making this for a year now and this is the best recipe for Aloo Gobi. Thanks for posting!
     
  3. added carrots and peas(frozen at the last minute). extra water and doubled the spices. Yummy!!
     
  4. YUM!! This is the only recipe I use for Aloo Gobi now and I make it exactly as written- wouldn't change a thing. In fact, I think I will make it again tonight. Thanks for posting. :)
     
  5. Wow!! This was amazing! I've been on an Indian food kick and this totally hit the spot. I didn't have fenugreek or fennel so I added a little extra curry powder. I ended up have quite a bit extra and it made great leftovers.
     
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Tweaks

  1. Very very good and easy! Much better than a similar (and more highly rated) version on zaar. I pretty much followed the recipe as written, except I used a half teaspoon of crushed red pepper instead of the whole chili peppers. I used more like a half cup of water and found it needed to cook longer than the time listed. Will definitely make this again. Thank you Zeke.
     
  2. This turned out to be very tasty indeed. I made it with 2 large (about 1.5 pounds total) sweet potatoes instead of boiling potatoes (much more flavor, and healthier too!), and added about 2 cups of Chick peas. I nearly trippled all of the spices, and added 1 cup of water rather than 1/4. I was a little concerned that there did nto seem to be much sauce, but it was plenty flavorful over rice. Overall - delicious!
     
  3. I enjoyed this for lunch today with greenpeas rice and dahi-boondhi. I like this dish because it was ready really quick and was wonderfully low in fat(non-greasy like Anu has very rightly said). What more could one ask for! I used 1/2 cup of water instead of 1/4 and steamed the veggies on low flame for 15 minutes. One change which I'd like to point out- I omitted step number 7. Otherwise, this was really awesome, I liked the appearance of this dish too, one of my favourite shades of yellow:) Thanks a bunch for sharing this, I'll make this as often as I buy cauliflower and potatoes:)
     

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