Aloo gobi is a popular Punjabi recipe that’s made even more globally known by Indian restaurants. It’s a dry side dish prepared with gobi (cauliflower) and aloo (potato) with some spices.
- 1 medium-sized potato, peeled and cut into wedges
- 2 cups cauliflower florets
- 1 onion chopped
- 1/2 tsp minced ginger
- 1/2 tsp crushed garlic
- 1/4 tsp turmeric powder
- 3/4 tsp red chilli powder (adjust to taste)
- 1/2 tsp cumin powder
- 1/2 tsp coriander powder
- A pinch of garam masala
- 1 tbsp canned tomato paste (or 1 cup chopped ripe tomatoes)
- A fistful of chopped coriander leaves
- 1 tbsp oil
- Salt to taste
- Heat oil in a pan and add the chopped onions. When the onions turn soft, add the ginger and garlic and saute until fragrant (about 2 mins).
- Add the potatoes and cauliflower to this and cook on lowest heat, covered, mixing now and then so the vegetable pieces don’t burn.
- When the vegetables are half cooked, add the tomato paste and mix again. Cook again for 3-4 mins or until the vegetables are soft (not mushy).
- Add the spice powders – coriander powder, turmeric powder, cumin powder, and chilli powder. Mix again until well combined. Cook until the spice powders don’t smell raw anymore – another 2 mins or so. The potatoes and cauliflower should be roasted and dry by now. Add salt.
- Finish off with garam masala and a generous amount of chopped coriander leaves and mix again.