Aloo Gobi (Curried Cauliflower And Potatoes)
- 20m Prep Time
- 20m Cook Time
- 40m Ready In
4 to 6 servings This dish is part of our comfort food repertoire. If desired, add 1 large tomato, diced after frying the spices.
Ingredients
- 1 large head cauliflower (about 2 pounds)
- 1 pound red or gold potatoes, cut into ½-inch cubes
- ¼ cup vegetable oil or Ghee
- 1 medium onion, chopped
- 4 garlic cloves, minced
- 2-inch piece ginger, peeled and minced or grated
- (2 serrano peppers, seeded and minced)
- 1 teaspoon yellow or black mustard seeds
- 1 teaspoon cumin seeds
- (15 fresh curry leaves)
- 1 1 tablespoon curry powder or Garam Masala (opens in new tab)
- Salt to taste
- Cooked basmati rice
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 1 large head cauliflower (about 2 pounds)
- 1 pound red or gold potatoes, cut into ½-inch cubes
- ¼ cup vegetable oil or Ghee
- 1 medium onion, chopped
- 4 garlic cloves, minced
- 2-inch piece ginger, peeled and minced or grated
- (2 serrano peppers, seeded and minced)
- 1 teaspoon yellow or black mustard seeds
- 1 teaspoon cumin seeds
- (15 fresh curry leaves)
- 1 1 tablespoon curry powder or Garam Masala
- Salt to taste
- Cooked basmati rice
Let's Cook
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Step 1.
Remove the stem and cut into florets: 1 large head cauliflower (about 2 pounds)
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Step 2.
Cook for 5 minutes in a saucepan of boiling salted water. Transfer with a slotted spoon to a bowl. Add to the boiling water and cook for 5 minutes: 1 pound red or gold potatoes, cut into ½-inch cubes
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Step 3.
Drain and transfer to the bowl with the cauliflower. Heat in a Dutch oven over medium heat: ¼ cup vegetable oil or Ghee
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Step 4.
Add and cook until softened, about 5 minutes: 1 medium onion, chopped
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Step 5.
Stir in and cook 1 minute more: 4 garlic cloves, minced; 2-inch piece ginger, peeled and minced or grated; (2 serrano peppers, seeded and minced)
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Step 6.
Add and cook, stirring, until the mustard seeds start to pop: 1 teaspoon yellow or black mustard seeds; 1 teaspoon cumin seeds
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Step 7.
If desired, cautiously stir in (the leaves will sputter): (15 fresh curry leaves)
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Step 8.
Cook until the leaves are fragrant, about 30 seconds. Stir in the cauliflower and potatoes, along with: 1 tablespoon curry powder or Garam Masala
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Step 9.
Cover and cook until the vegetables are tender, about 5 minutes. Season with: Salt to taste
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Step 10.
Serve with: Cooked basmati rice