Classic Aloo Gobi: Perfect Blend of Potatoes & Cauliflower
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Delightful Aloo Gobi Curry
Meet your new go-to dish: Aloo Gobi, a flavorsome blend of potatoes (aloo) and cauliflower (gobi), embroiled in cultural spices and the warmth of an Indian kitchen.
This recipe is flavorful, soothing, vegan, and simply the finest aloo gobi you’ve ever had!
Breaking Down Aloo Gobi
Aloo Gobi is a celebrated Indian dish, tinted with a rich mix of spiced potatoes and cauliflower served with a plate of rice, or as a companion to flatbread.
“Aloo” means potatoes and “gobi” means cauliflower in Hindi.
Today, we will explore my personal favorite recipe for this dish, which incorporates onions, tomatoes, ginger, garlic, and an array of spices to pack a punch of exceptional taste.
An Aloo Gobi for Everyone
In India, personal and cultural dietary habits mean some people abstain from consuming onions and garlic.
Coincidentally, the growing popularity of the low FODMAP diet means that more and more people worldwide are limiting onions and garlic for their sensitivities.
For them, a separate version of the same recipe can be derived omitting onions and garlic, creating a dish that’s easy on the stomach, satisfyingly healthy, gluten-free, and fittingly vegan. Namely, Adraki Gobi.
The Usual Suspects: Ingredients Breakdown
Cauliflower and Potatoes: The stars of our dish. The cauliflower can also be replaced with broccoli.
Add-ons: For that authentic Indian flavor, ripe tomatoes, succulent onion, ginger paste, and heat-packing green chilies.
Spices: A combination of garam masala, coriander, and turmeric powder, coupled with whole spices, including cumin seeds, cinnamon, and bay leaves for that intense flavor.
Optional Ghee: In India, it’s not uncommon to add a touch of ghee, but this is totally optional.
For my vegan friends, vegan butter or any plant-based alternative works just as well.
Cooking Up A Storm: A Step-by-Step Recipe
Fry the Stars: Shallow fry the cauliflower and potatoes until well roasted. Keep aside.
Make the Paste: Blend onion, tomatoes, and ginger into a seamless paste.
Heat the Spices: In the same pan, add some oil and throw in the whole spices, let them crackle, and follow up with the paste. Stir and cook on medium-low.
Add the Powders: Pour in the spice powders, cook until the raw smell wanes off.
Combine: Mix the fried potatoes and cauliflower with sauteed spices.
The Final Stretch: Add water, cook coverd on low for 10 minutes, cap it with a sprinkle of garam masala, garnish with coriander leaves, and voila, serve your Aloo Gobi alongside rice or flatbread.
Tips for The Perfect Aloo Gobi
- Kasuri Methi (dried fenugreek leaves): If you’re looking for that restaurant flavor, sprinkle some Kasuri methi before adding the potatoes and cauliflower pieces.
- To ensure the perfect texture, keep a close eye on the cauliflower while it cooks on low heat with the lid on. It’s important to prevent it from becoming mushy. Aim to achieve a slightly firm texture for the cauliflower pieces, while also ensuring they are cooked through. Pay equal attention to the potatoes, ensuring that they are properly cooked as well.