Aloo Gobi - Cauliflower and Potatoes Recipe #17382
An Indian Classic
by Zeke Koch
45 min | 15 min prep
SERVES 4 -6
- 1 head cauliflower (flowerets cut into 1/2 inch pieces)
- 2 medium boiling potatoes (3/4lb, cut into ½ inch cubes)
- 1 tablespoon vegetable oil
- 1/2 teaspoon fenugreek seeds
- 1 teaspoon fennel seed
- 1 teaspoon whole cumin seed
- 1-2 dried hot red chili pepper
- 3/4 teaspoon ground turmeric
- 1 teaspoon ground coriander
- 1 teaspoon salt
- 1/8 teaspoon ground pepper
- 1 teaspoon garam masala
- Heat the oil in a large 12 to 14 inch skillet.
- When the oil is smoking, scatter in the fenugreek, fennel, cumin and red peppers.
- Stir once and add the cauliflower and potatoes.
- Stir lightly until coated with spices and oil.
- Turn heat down to medium.
- Add turmeric, ground coriander, salt and pepper.
- Sauté for 8–10 minutes.
- Add ¼ cup water and cover immediately.
- Turn heat very low and steam vegetables for 7-10 minutes (until tender).
- Sprinkle the garam masala over the vegetables, stir once and serve.
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5 stars