Aloo Gobi is a traditional Indian recipe thought to have originated in the Northern Punjab region. The name means "Potatoes Cauliflower" and while the spices may vary, it generally showcases both.
Ingredients
- ¼ cup extra-virgin olive oil
- 1 lb potatoes, peeled and cubed into 1-inch pieces
- 1½ lbs cauliflower, cut into florets
- ½ tsp cumin seeds
- 1 medium yellow onion, finely chopped
- 1 jalapeño pepper, slit down the middle
- 1 clove of garlic, grated
- 1-inch hunk of ginger, peeled and grated
- ½ tsp ground turmeric
- 2 medium (or 3-4 small) tomatoes, chopped
- 1 tsp garam masala, plus more to taste
- 1 tsp ground coriander
- ½ tsp ground cumin
- ½ tsp smoked paprika
- 1 dash ground cayenne pepper
- 1 tbsp lime juice
- Salt, to taste
- Cilantro leaves, for garnishing
Preparation
- Heat the oil in a heavy skillet or pot over medium-high heat. Add the potatoes and cook, stirring often, until the potatoes are partially cooked and just beginning to color on the outside, about 10 minutes.
- Using a slotted spoon, transfer the potatoes to a medium bowl. Add a little more oil to the skillet along with the cauliflower and cook, stirring occasionally, until just starting to soften, about 5 minutes. Transfer the cauliflower to the bowl with the potatoes.
- Stir the cumin seeds into the pan and cook until fragrant, about 30 seconds. Add the onion and the jalapeño. Cook, stirring occasionally, until softened, about 10 minutes.
- Add the garlic and ginger to the pan. Cook until fragrant, about 1 minute. Season with the turmeric and a little salt, and cook for another 30 seconds.
- Return the potatoes and cauliflower to the pan, followed by the tomatoes, garam masala, coriander, ground cumin, paprika, and cayenne. Season with salt, as desired. Cook everything together, stirring, for about 2 minutes or so.
- Add 3 tbsp of water to the pan and deglaze the bottom, scraping up any browned bits stuck to the pan surface. Cover the pan with a lid, reduce heat to medium-low, and cook, stirring occasionally, until the potatoes are fork-tender, about 30 minutes.
- Adjust the salt and seasonings to your liking. Stir in the lime juice and, upon serving, garnish with the cilantro.
