Aloo Gobi is a Indian dish featuring potatoes and cauliflower
It is the perfect vegetarian main course: With this beautiful lineup of flavors, I guarantee you will never miss the meat!
You will love the way I have accessorized aloo gobi:
With minted cucumber raita and apricot chutney: How can you go wrong? I am including here a large chutney recipe, since it is as easy to whip up as a small batch: Plenty for you and a few Mishloach Manot gifts!)
This aloo gobi is incredibly simple and nutritious, and leaves its restaurant counterparts in the dust. Humble ingredients, glorious dinner!
The trademarks of Aloo Gobi are potatoes and cauliflower, but there’s no reason why you can’t play with other vegetables: celery root, turnips, parsnips, carrots if this is what you prefer. All selections will make you a great dish, just as long as you leave the seasonings in place (coconut milk, coconut milk, spices).
- ¼ cup olive oil
- 6 cloves garlic
- 1 inch piece ginger
- 1 large onion, quartered
- 2 tablespoons curry
- 1 tablespoon cumin seeds (settle for powder)
- 2 teaspoons ground coriander
- 1 cup canned crushed tomatoes
- 1 cup full-fat canned coconut milk
- Salt and pepper to taste
- 3 large potatoes, cut in inch cubes
- 2 cups canned chick peas, drained and rinsed
- 3 cups water
- 1 pound frozen cauliflower florets
- 2 cups frozen peas
Heat the oil in a large skillet.
In a food processor, finely grind the garlic and ginger. Add the onion and grind coarsely.
Add the mixture to the skillet and sauté until translucent. Add the curry, cumin seeds and coriander add cook one more minute. Add all but last 2 ingredients and bring to a boil. Reduce the flame to medium and cook covered 15 minutes. Add the cauliflower and peas and cook 10 more minutes.
Serve hot with rice. Makes 8 servings