Curried Cauliflower and Potatoes (Aloo Gobi)

22 Apr

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One of many things I love about Indian cooking is that the ingredients are widely available, familiar, and it can easily be made vegetarian. The vegetarian aspect is particularly important because I have many friends who have food restrictions (ie Halal, vegetarian, eggetarian) so entertaining or dining out can be challenging. Fortunately, B and I aren’t picky about food (B says he eats everything but humans!). Aloo gobi is one of those dishes that fits the bill for any diet. It’s vegetarian- and eggetarian-friendly and makes a great weeknight dinner or side plate for a dinner party. It’s universally liked (well, I think it is at least) and well-known. No one familiar with Indian food is going to ask, “What’s that?” which is always a bad sign when entertaining :)

Ingredients:

*Serves 8

  • 1/4 cup vegetable oil
  • 1 large onion, peeled and cut into small pieces
  • 1 bunch fresh coriander, separated into stalks and leaves and roughly chopped
  • 1 small green chili, chopped into small pieces (or one teaspoon chili powder)
  • 1 large cauliflower, leaves removed and cut evenly into eighths
  • 3 large potatoes, peeled and cut into even pieces
  • 2 (8 ounce) cans diced tomatoes
  • fresh ginger, peeled and grated
  • fresh garlic, chopped
  • 1 teaspoon cumin seed
  • 2 teaspoons turmeric
  • 1 teaspoon salt
  • 2 teaspoons garam masala

Directions:

Heat vegetable oil in a large saucepan. Add the chopped onion and one teaspoon of cumin seeds to the oil. Stir together and cook until onions become creamy, golden, and translucent. Add chopped coriander stalks, two teaspoons of turmeric, and one teaspoon of salt. Add chopped chillis (according to taste). Stir tomatoes into onion mixture. Add ginger and garlic; mix thoroughly. Add potatoes and cauliflower to the sauce plus a few tablespoons of water (ensuring that the mixture doesn’t stick to the saucepan). Ensure that the potatoes and cauliflower are coated with the curry sauce. Cover and allow to simmer for twenty minutes (or until potatoes are cooked). Add two teaspoons of garam masala and stir. Sprinkle chopped coriander leaves on top of the curry. Turn off the heat, cover, and leave for as long as possible before serving.

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One Response to “Curried Cauliflower and Potatoes (Aloo Gobi)”

  1. Nora Hoenig April 25, 2013 at 8:48 pm #

    I am making this dish tonight and hope it will turn out good. Dr. B called me at 5:00 PM told me to go to work tomorrow but is to help another doctor other than you! You are not working tomorrow?

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