Community Pick
Aloo Gobi - Cauliflower and Potatoes
photo by hoosierterp
- Ready In:
- 45mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 1 head cauliflower (flowerets cut into 1/2 inch pieces)
- 2 medium boiling potatoes (3/4lb, cut into ½ inch cubes)
- 1 tablespoon vegetable oil
- 1⁄2 teaspoon fenugreek seeds
- 1 teaspoon fennel seed
- 1 teaspoon whole cumin seed
- 1 -2 dried hot red chili pepper
- 3⁄4 teaspoon ground turmeric
- 1 teaspoon ground coriander
- 1 teaspoon salt
- 1⁄8 teaspoon ground pepper
- 1 teaspoon garam masala
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
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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.
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Tweaks
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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.
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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!
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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:)
RECIPE SUBMITTED BY
Zeke Koch
Seattle, WA