Aloo Gobi ( Spiced Potato and Cauliflower)


Serves 4
This recipe will yield an incredibly delicious, but rather dry dish.  If you would like to make this dish more like a curry, add a little water and some chopped tomato (about 1 roma tomato would be just fine).  Aloo Gobi is delicious served with naan or rotis, and makes an excellent side dish! 

Ingredients:
  • 1 small head of cauliflower (or 1/2 regular-sized)- cut into small pieces
  • 2 medium sized potatoes- peeled and diced 
  • 2 tbsp. oil
  • 2 jalapenos- seeded and diced (leave the seeds in for extra heat) 
  • thai or serano chilies- leave whole, but slice 2 or 3 slits in the chili (optional)
  • 1 tbsp. ginger paste
  • 1 tbsp. garlic paste
  • 1/2 tsp. black mustard seeds
  • 1/2 tsp. cumin seeds
  • 1/2 tsp. ground turmeric
  • 1 1/2 tsp. cumin powder
  • 1/2 tsp. garam masala
  • salt- to taste
  • black pepper- to taste
  • 1/4 corriander (cilantro)- chopped, extra to garnish
Directions:
  • Prepare all vegetables and keep them near.  Heat 2 tbsp. oil in a large pan over medium-high heat.  Add the mustard seeds and cumin seeds.  
  • Once the seeds begin to pop and crackle, add the cauliflower, potatoes, chilies, ginger, garlic, turmeric, cumin and garam masala.  Stir everything to combine.  
  • Continue to stir/fry for about 10-15 minutes, until the cauliflower and potatoes are cooked to your liking.  
  • Once the vegetables are properly cooked, season with salt and pepper and add the chopped corriander.
  • Serve, garnished with additional chopped corriander.

Original Recipe/Photos can be found @ http://www.myfancypantry.com
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