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Aloo Gobi Recipe

Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Servings: 6

Ingredients

  • 3 Medium sized yukon gold potatoes peeled and chunked
  • 1 Cauliflower floret chunked
  • 2 Medium tomatoes diced
  • 2 Hot green peppers such as serranos, thai, or jalapenos, sliced in half
  • ½ Red onion thinly sliced
  • 3 Cloves of garlic minced
  • 1 Tablespoon of ginger minced
  • 1 Bunch of fresh cilantro roughly chopped
  • ½ Teaspoon of cumin seeds
  • 2 Bay leaves
  • 1 Cinnamon stick
  • 4 Whole cloves
  • 10 Black peppercorns
  • ½ Teaspoon of turmeric powder
  • ½ Teaspoon of chili powder
  • ¼ Teaspoon garam masala
  • 1 Teaspoon of coriander powder
  • 1 Teaspoon of salt
  • 5 Teaspoons of canola or vegetable oil

Instructions

  • Prep all of the ingredients: Make sure that the potatoes, cauliflower, tomatoes, green peppers, red onion, garlic, and ginger, and cut and prepared, as instructed in the ingredients section above. In addition to doing this make sure to let the potatoes soak in a bowl of water for about 10 minutes in order to get rid of some of it’s excess starch. After the potatoes have been let to soak, take them out and dry them on paper towels.
  • Fry up the cauliflower, and potatoes: Get out a wok, or a large walled pan and put 3 teaspoons of the oil in it and place it over a medium high heat. Once the pan is hot add ¼ teaspoon of the cumin seeds, and let them fry in the oil for a minute, stir often. Then add potatoes and let them cook in the pan (uncovered) for about 5 minutes, stir often. After the potatoes have cooked for 5 minutes, add the cauliflower, ½ teaspoon of salt, and ¼ teaspoon of turmeric powder, mix well. Cook these ingredients over a medium high heat for 15 minutes (uncovered) until they start to get a little browned, stir often. Once the potatoes and cauliflower have become a little browned, remove them from the pan and into a bowl, and set them aside to be use later in this recipe.
  • Make the curry sauce: In the same pan you used to cook the potatoes and cauliflower, add 2 teaspoons of oil, and let the pan get hot over a medium high heat. Then add a ¼ teaspoon of cumin seeds, 2 bay leaves, one cinnamon stick, 4 whole cloves, and 10 black peppercorns. Let these spices fry up in the oil for a minute, stirring often. Then add the minced ginger and garlic, along with the sliced red onion and hot green peppers and let them fry for two minutes, stirring often. Finally add the diced tomatoes along with ¼ teaspoon of turmeric powder, ½ teaspoon chili powder, 1 teaspoon coriander powder, and a cup of water. Let this cook on a simmer for about 5 to 7 minutes, until it reduces a little.
  • Add back the cauliflower, and potatoes: Place the potatoes, and cauliflower, along with a ¼ teaspoon of garam masala, and ½ teaspoon of salt to the pan, and mix it in with the curry sauce. Let all of this cook (covered with a lid) for about 15 minutes, or until the potatoes are fork tender. Once the potatoes and cauliflower are cooked tender, place everything out onto a large plate, or bowl, and sprinkle some cilantro leaves over top.