An incredibly fragrant vegan Indian curry with bold, intense flavors and a hint of warmth.
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Aloo Gobi literally translates to potatoes (aloo) and cauliflower (gobi). It is a simple yet delicious curry made from Indian pantry favorites and is one of the most widely cooked dishes on the Indian subcontinent. Aloo gobi can be joined in various ways depending on the time and the tools you have available. This recipe takes only 30-45 minutes from start to finish, making it a great option for eating a quick and healthy weeknight meal with style and flavor. The ability of vegetables to absorb some heat with the characteristics of herbs makes aloe gobi perfect as a centerpiece for vegetarian meals or as part of a shared Indian feast.
The remarkable yellow color of Aloo gobi is due to turmeric. The look is combined with delicious layers of other herbs that fold into the cauliflower and sprouts as they soften over high heat. If you like a little kick in your curry, spice up the spice with additional cayenne pepper or stronger fresh chilies.
Dishes like gobi aloe reinforce the point (for a cheeky carnivore like me), that vegetables can sometimes be the focus of a quality meal. Cauliflower florets and potatoes are transformed from normal Western dishes with the infusion of rich and colorful spices.
A recommendation that I emphasize when cooking aloo gobi is that it is advisable to introduce the vegetables at different times to prevent them from being too soft. Staggering the vegetables, with the potatoes going in first, results in a delicious textural contrast between the mushy potatoes and the slightly crispy cauliflower.
I like to eat a variety of Indian dishes together because I can use them for other meals. I always pair gobi aloe with a sweeter, less spicy curry. Mango chicken, delicate rogan josh curry and butter chicken are also great sides, while naan bread, popadom and saffron rice help create a simple yet delicious Indian potluck dinner that caters to a wide range of palates. .
Potato and Cauliflower Curry (Aloo Gobi)
Preparation time 10m
Cooking time 30 min
4 rated 4 out of 5 Rated by 1 reviewer
Diet: Hindu, vegan, vegetarian
- 2-3 medium russet potatoes, peeled and chopped
- 1 medium cauliflower, cut into small florets
- 1 small yellow onion, finely chopped
- 1 red bell pepper, seeded and chopped
- 1 cup vegetable broth (low sodium)
- 2-3 teaspoons of vegetable oil
- 2 teaspoons minced garlic
- 1 teaspoon minced ginger
- 1/2 teaspoon turmeric
- 1/2 teaspoon cumin seeds
- 1 teaspoon garam masala
- 1/4 – 1/2 teaspoon cayenne pepper
- 2 tablespoons fresh coriander, finely chopped
- Kosher salt and black pepper, to taste
- Heat oil in a large skillet over medium-high heat. Add chili, garlic, onion and ginger. Cook until onion is fragrant or translucent.
- Add the garam masala, turmeric, cumin, and cayenne pepper. Cook until golden.
- Add the potatoes and vegetable stock and cook over medium-high heat for 5 minutes, stirring occasionally.
- Add cauliflower, lower heat and cook until potatoes are soft, but cauliflower is still slightly crisp to taste.
- Sprinkle the curry with the chopped fresh coriander. Season with salt and pepper and serve with steamed or saffron rice.
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