An easy, delicious dish that can be adapted to any taste palette by adjusting the spices.
|2 tbsps||vegetable oil|
|1 tsp||cumin seeds|
|2||medium potatoes, cubed|
|1||large cauliflower, chopped into small florets|
|2||medium tomatoes, chopped|
|1||brown onion, sliced|
|2 cloves||garlic, crushed|
|1 tsp||ground coriander|
|1 tsp||mild chilli powder|
|1/2 tsp||garam masala|
|salt to taste|
1. Add oil to a pan on a medium heat. Once heated, add cumin seeds.
2. Once cumin seeds have started to sizzle, turn the heat down to low and add the potato and onion.
3. After around 10 minutes, or when the potato and onion have softened, add the garlic, cauliflower florets and tomatoes.
4. Add turmeric, chilli powder, garam masala, ground coriander and salt to taste.
5. Stir to coat all vegetables.
6. Add around 3 tablespoons of water to the pan if sticking and cover for around 20 minutes, allowing the vegetables to cook until tender. Stir every now and again.
7. Serve and enjoy!
Aloo gobi makes a great side dish, and goes particularly well when it’s served alongside dhal (lentil curry). It can also become the main meal itself by serving it with Indian breads (such as naan) a dollop of raita (cucumber yogurt sauce) and a spoonful or two of Indian-style chutney or pickles. And it makes a wonderful salad when it’s served cold.
We’ve also found that adding green peas to aloo gobi works really well, with the added benefit that the peas are a good source of protein and fiber. And a handful of raisins that have been soaked in boiling water for five minutes to plump them up also makes a tasty addition.