Alu Gobi, a classic North Indian dish, is a delightful medley of spiced potatoes (alu) and cauliflower (gobi). Loved for its hearty flavors and comforting appeal, this vegetarian dish is a staple in Indian households. In this article, we’ll take you on a culinary journey to discover the secrets of preparing this aromatic and satisfying dish.
Source: https://www.thespruceeats.com/easy-indian-aloo-gobi-recipe-3377081
Ingredients:
– 2 cups cauliflower florets
– 2 medium-sized potatoes, cubed
– 1 large onion, finely chopped
– 2 tomatoes, chopped
– 2-3 cloves of garlic, minced
– 1-inch piece of ginger, minced
– 2-3 green chilies, slit
– 1/2 teaspoon cumin seeds
– 1/2 teaspoon turmeric powder
– 1 teaspoon cumin powder
– 1 teaspoon coriander powder
– 1/2 teaspoon red chili powder (adjust to taste)
– Salt to taste
– 2 tablespoons cooking oil
– Fresh coriander leaves for garnish
– Water as needed
Instructions:
Parboil the Cauliflower and Potatoes:
– In a large pot, bring water to a boil. Add the cauliflower florets and potato cubes.
– Boil for about 3-4 minutes until they are partially cooked. Drain and set aside.
Prepare the Spice Mix:
– In a small bowl, mix the turmeric powder, cumin powder, coriander powder, red chili powder, and a pinch of salt with a few tablespoons of water to form a paste. Set aside.
Sauté the Aromatics:
– Heat oil in a deep pan or skillet over medium heat. Add cumin seeds and let them splutter.
– Add minced ginger, garlic, and green chilies. Sauté for a minute until fragrant.
Add Onions and Tomatoes:
– Add finely chopped onions and cook until they turn translucent.
– Stir in the chopped tomatoes and cook until they soften and the oil begins to separate from the masala.
Add the Spice Paste:
– Lower the heat and add the spice paste you prepared earlier. Cook for a few minutes until the oil separates from the masala.
Incorporate Cauliflower and Potatoes:
– Add the parboiled cauliflower and potatoes to the pan. Gently stir to coat them with the masala.
Simmer and Cook:
– Cover the pan and let the Alu Gobi simmer over low heat. Stir occasionally to prevent sticking.
– Cook until the vegetables are tender, which should take around 15-20 minutes. If needed, you can sprinkle a little water to prevent burning.
Final Touch:
– Once the vegetables are cooked through, season with salt to taste and garnish with fresh coriander leaves.
Alu Gobi is a celebration of India’s rich culinary traditions, bringing together the earthy flavors of potatoes and cauliflower with aromatic spices. Whether served with fluffy naan bread or fragrant basmati rice, this dish is a testament to the diverse and flavorful world of Indian cuisine. Enjoy the comfort and warmth of Alu Gobi as it transports your taste buds to the heart of India.
