I say it all the time – I love Indian food! This love has made me want to recreate the Indian dishes I’ve experienced at home. So I took upon the task of eating out a lot in order to figure out what exactly goes into Aloo Gobi (tough life, huh? haha). This dish has tender cauliflower and hearty potatoes, in an amazingly zesty curry. If you prefer yours to be drier, just decrease the amount of tomatoes. It’s so fantastic, hopefully my recreation does it justice! It’s a one pot exotic meal.
2 tablespoons vegetable oil
1 teaspoon cumin seeds
1 onion (diced)
3 cloves of garlic (minced)
1 tablespoon turmeric
1 tablespoon paprika
1 teaspoon cardamom
½ teaspoon cayenne
½ teaspoon ground ginger
¼ teaspoon black pepper
1 tablespoon ginger (fresh, grated)
2 tablespoons yogurt (or sour cream)
1 ½ cans petite diced tomatoes (≈21 oz)
1 lb cauliflower (bite sized florets)
3 potatoes (peeled and cubed)
In a large saucepan over medium heat, add the oil. Toss in the cumin seeds and allow them to open in the hot oil, this takes around 2-3 minutes.
Add in the onion and garlic; cook for 5-7 minutes or until somewhat translucent and tender.
Stir in all the spices and allow them to cook for 2-3 minutes before stirring in the tomatoes and yogurt. Add the cauliflower florets, cubed potatoes, and a pinch of salt, stir to combine. Put the heat to medium-low and simmer (covered) for 45 minutes.
Serve with naan or rice.