Aloo Gobi
This vegetarian dish is so delicious! With a beautiful combination of ingredients, this Indian Aloo Gobi is sure to tickle your taste buds.
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.
- Garnish with chopped cilantro and serve with naan.