Aloo Gobi is one of the staples of Indian restaurants here in the US. The mild yet complex flavors are always a crowd pleaser and oftentimes serve as an introduction to the vast repertoire of Indian cooking. The recipe for this healthy dish is adapted to use more commonly found spices and reduce prep time.
2 large potatoes, sliced or cubed
1 large cauliflower, cut into small florets
1 large sweet potato, sliced or cubed
1 yellow onion, sliced thinly
2 tomatoes, chopped
1 tsp cumin seeds
4 cloves garlic, minced
2 inches ginger, chopped finely
1 tsp turmeric powder
1 tsp orange peel
1 tsp red chili powder
1 tsp Garam Masala, or you can get the premade one from either Trader Joe’s or World Market
1 tsp coriander
1 can coconut milk
3-4 tsp oil
2 tbsp cilantro, chopped
1 large lime
- Heat 2 teaspoon of oil in a pan on medium-high heat. Add cauliflower florets and fry for 2-3 minutes. Remove from heat and set aside on plate lined with paper towel.
- Fry potatoes for 5-7 minutes until slightly tender. Remove from heat and set aside on plate lined with paper towel.
- In the same pan heat 2 teaspoons of oil on medium heat and add cumin seeds. Lets them cook for a minute.Add the onions, ginger, and garlic and cook for 2 minutes until fragrant.
- Add the chopped tomatoes and cook for 2 minutes until they are little soft.
- Add the turmeric powder, red chilli powder, coriander, orange peel, and garam masala. Cover the pan and let the masala cook for 2-3 minutes and then add the coconut milk. Stir well, then add back the potatoes and cauliflower.
- Cover the pan and cook on medium-low heat for 5-6 minutes.
- Add salt, lime juice, and cilantro. Mix well, then cover the pan and cook more additional 5 minutes on low flame or till the potato and cauliflower are tender but not soggy.
- Serve warm with either steamed white rice or naan, chapati, or other Indian bread.