Aloo Gobi
As a cooking website owner, I’ve been asked the same questions ❓ over and over and they are “What’s my favorite dish?” and “What’s my favorite cuisine?” My answer for the first one is – “I have too many, I can’t choose just one” and the second one is – “I love them all because each brings a different flare along with great flavors”.
I can’t stand “blah” food… it has to be well-seasoned which doesn’t always mean spicy. There’s a balance between enhancing the dish while still bringing out the taste from it. I find that many Indian recipes deliver that equilibrium. I think of Samosas, Butter Chicken, Lamb Keema 🐑, and more including this one… Aloo Gobi!
This is a popular Indian dish made with potatoes (aloo), cauliflowers (gobi), onions, tomatoes, spices and herbs, in a gorgeous masala sauce. This curry vegetable dish is not overly spicy but has some zip to it. It’s easy to make 👩🍳 and an amazing comfort food! It’s what I call “I feel good recipe!”
The first step is to partially cook the stars of the dish in a pot of salted boiling water. It’s pretty fast ⏳; 5 minutes for the potatoes and 4 for the cauliflower florets. There’s a tutorial on how to cut the cruciferous vegetable into nice florets so click here to find out… How to Cut Cauliflower
They are then set aside and about ½ cup of that boiling water is reserved for later as it’s used to smooth out the ingredients while they’re processed in a blender – this is how the sauce is made for this dish… pretty simple!
All the ingredients to make Aloo Gobi are easy to find at your supermarket. There’s one that’s not used much here in North America and it’s cumin seeds. Most cooks won’t bother frying the seeds and instead, reach for the ground which I agree, it’s more convenient.
On the other hand, they’re missing out on an important layer of earthiness. Hey don’t get me wrong, I use the pre-ground myself but there are certain recipes I want to take that little extra step and bring out the flavors. When I say “little extra step” I’m not kidding… it takes 1 ½ to 2 minutes to awaken the aroma!
After the cumin seeds are done and it’s easy to know just by the smell, the onions 🧅 are sautéed until translucent. I like using yellow but if you want a more pungent and stronger flavor, use white onions. Leave the red onions for your salads!
There’s some chili that goes in this recipe. Unless I have some bird’s eye in my crisper, I usually opt for jalapeño. Serrano is also another option. Indian cuisine likes to spice things up but if you prefer not, there’s no crime skipping it. Trust me, the culinary police 👮♂️ won’t arrest you for omitting the chili.
After some of the ingredients are blended to a nice smooth consistency with some body to it – keep in mind this is not a soup – a beautiful array of spices is added to it. There’s one that is nontraditional and it’s smoked paprika. The smokiness of the spice wraps up the dish nicely – remember, it’s my take on it!
To turn the sauce as a “sauce” because the mixture will still be too thick, I use chicken broth. For a vegetarian or vegan version, substitute water 💧 or vegetable broth. At this point, the potatoes and cauliflower are added to the skillet along with green peas and cooked for 8 minutes or until the veggies are tender… it’s that easy!
With a lovely blend of ingredients, spices and herbs, this Aloo Gobi is incredibly tasty plus budget-friendly 💰! It’s a savory, healthy vegetarian curry recipe to try this season! Sprinkle on some chopped cilantro and serve this warm comforting dish with naan bread… yum 😋!
Bon Appétit! 🍽
Here are more tasty & healthy vegetable recipes for you to try… 😀
– Quick & Easy Bok Choy
– Roasted Rainbow Carrots
– German Red Cabbage
– Quick & Easy Sautéed Broccolini
– Sambal Green Beans
– Fondant Potatoes
– Baked Autumn Veggighetti
and for even more vegetable recipes 🌽🍆🥦, click on this link… Recipe Category • Vegetables & Sides
Don’t forget to subscribe to our YouTube channel 📽 by clicking on this link… Club Foody YouTube
Aloo Gobi
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Ingredients
- 3 tbsp. coarse sea salt, for boiling water
- 3 cups Yukon Gold potatoes, peeled and cubed into 3/4-inch pieces
- 3 cups cauliflower florets tips & tricks
- 3 tbsp. canola oil tips & tricks
- 1 tsp. cumin seeds
- 1 1/2 cups yellow onions, chopped
- ground Himalayan pink salt, to taste
- 1 large chili such as jalapeño or serrano, seeded and finely chopped
- 3 large Roma tomatoes, cubed
- 1/2 tbsp. raw sugar
- 2 tbsp. ginger, minced
- 5 large cloves garlic, pressed
- 1/2 tbsp. garam masala
- 1 tsp. ground cumin
- 1 tsp. ground coriander
- 1 tsp. ground turmeric
- 1/2 tsp. smoked paprika
- 1/2 tsp. lemon zest
- 1/4 tsp. cayenne pepper optional
- 1/4 tsp. freshly ground black pepper, or to taste (I always use mixed peppercorns)
- 2 cups low-sodium chicken broth (substitute vegetable broth or water)
- 1/2 cup green peas, frozen
- 1 tbsp. chopped cilantro, for garnish tips & tricks
Directions
- In a large pot, add coarse sea salt and bring to a boil. Add potato cubes and boil for 5 minutes. Add cauliflower florets and boil for 4 minutes.
- Using a slotted spoon, transfer the veggies to a bowl and set aside. Reserve ½ cup of water.
- In a large skillet over medium heat, add oil and when hot, add cumin seeds; fry for 1 ½ to 2 minutes.
- And onions, sprinkle on salt and sauté until translucent, about 5 minutes.
- Add green chili, tomatoes add sugar; cook for 3 minutes. Add ginger and garlic; sauté for 1 minute.
- Transfer the mixture to a blender and add ¼ cup reserved vegetable water or enough to make it smooth.
- Return the blended mixture back to the skillet and back on the stove.
- Always on medium heat, add garam masala, cumin, coriander, turmeric, paprika, lemon zest, cayenne pepper, and black pepper; stir to blend.
- Pour in chicken broth, stir before adding partially cooked potatoes and cauliflower. Stir to combine, increase the heat to high and bring the mixture to a boil.
- Add green peas, stir, cover, and reduce to medium-low; cook for 8 minutes or until the veggies are tender.
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