This is one of my favorite things to order in Indian restaurants. That said, I know for a fact this version isn’t authentic.
I’ve changed the recipe so it has no oil and also uses easy to find ingredients.
The flavor of the dish is still fantastic though and you’ll feel great after eating it. It’s a delightful blend of onions, tomatoes, ginger and garlic that spice up potatoes and cauliflower
Making this is simple, even if the cooking process has a couple of steps. You want to be sure to cook the veggies as the recipe says, otherwise you end up with soggy cauliflower, and that’s not something you want.
Aloo Gobi - Indian Potatoes and Cauliflower
- 3 potatoes peeled & cut like steak fries
- 1 head cauliflower cut in florets
- 4 cloves garlic crushed
- 1 tsp. fresh grated ginger
- 1 onion diced
- 1 tsp. ground coriander
- 1 tsp. cumin or cumin seed
- 1/2 tsp. turmeric
- 1/4 tsp. cayenne
- 15 oz can diced tomatoes with juice
- salt to taste
- 1 1/2 - 2 cups brown rice
- Sprinkle the potatoes and cauliflower with the salt
- Arrange the vegetables on lined baking sheets in a single layer and roast at 400° until the potatoes are fork tender and the vegetables have browned, about 20 minutes.
- Meanwhile, in a large skillet cook the garlic, ginger and onion over medium heat using a bit of water to keep it from sticking.
- Stir in the spices and tomatoes with the juice from the can.
- Stir in the spices and tomatoes with the juice from the can. Reduce the heat and let this sauce simmer until the potatoes and cauliflower are done, then combine the vegetables with the sauce.
- Serve over brown rice cooked in vegetable broth.