aloo gobi
May 19, 2012
This recipe was a labour of love – a well-researched-much-adapted-tested-and-tested-again-totally-worth-it labour of love. It’s awesome with chana masala, some simple naan, and rice. It really doesn’t have to be more complicated than that. I wish I could tell you more about the history of aloo gobi but all I know is that it’s usually a dry dish containing potatoes, cauliflower, and turmeric as the signature ingredients, and it hails from Punjab in north-west India. I don’t like mine so dry so I add stewed tomatoes. And it rocks. Which I guess is all you really need to know.
3 tbsps olive oil
1 large onion, chopped
1 tsp whole cumin seed
1 tbsp fresh ginger, peeled and grated
4 garlic cloves, minced
2 tsps turmeric
2 tsps garam masala
¼ tsp cayenne
1 tsp sea salt
16 oz stewed or crushed tomatoes
1 large cauliflower, broken into small florets
3 large potatoes, diced
1 cup fresh or frozen peas
1 bunch cilantro, chopped
sea salt and pepper
Heat olive oil in a heavy-bottomed pot or dutch oven over medium-high heat. Add onions and sauté until softened, about 5 minutes. Add whole cumin seeds and cook until they pop and sizzle. Add minced garlic and ginger and cook for another minute or two. Stir in turmeric, garam masala, and cayenne. Cook until fragrant but be sure not to burn the spices; about 1 minute.
Stir in salt, stewed tomatoes, cauliflower, and potatoes. Cook with the lid on until the potatoes and cauliflower are tender, about 15 minutes, stirring often. If it gets too dry, add a little bit of water. When the potatoes and cauliflower are tender, turn off heat and add peas. Put the lid back on and let the peas steam in the residual heat; about 1 minute. Adjust seasoning with sea salt and pepper. Add chopped cilantro and serve piping hot.
May 19, 2012 at 9:10 am
I think an Indian feast is in order! Can you post a naan recipe next? 🙂
May 22, 2012 at 1:48 am
Emmy,
Fabulous idea! I’ll do the research and try some out. Will post the recipe when I hit on a good one!
Cheers,
Ruth
May 21, 2012 at 9:06 pm
One of my favorite vegetarian Indian dishes — can’t wait to make this along with the channa masala!
May 22, 2012 at 1:48 am
Val,
So glad to hear it. I made it just last week but I’m already craving it again. Let me know how it works out.
Ruth
May 24, 2012 at 8:49 pm
I made this last night and it was great! For us, it was satisfying enough to be a one-dish meal with a side of naan, delish! My first foray into Indian cooking was a success, thanks so much 🙂
May 25, 2012 at 2:14 pm
Jill,
That’s fabulous! I’m so happy to hear that you’ve been bitten by the Indian food bug. Join the club. You’ll have to try the chana masala as well. It’s equally quick, easy, and tasty. Thanks for the great feedback.
Ruth
June 5, 2012 at 3:44 am
[…] of that saag paneer I keep making (thank you, Kolpona Cuisine!), I decided to branch out to this aloo gobi recipe from the gorgeous vegan blog v:gourmet. I followed the recipe exactly, except for the splash of […]