This Indian vegetarian side or main dish is amazingly simple and delicious. Use the flavor-packed garlic-ginger paste as a marinade or the base of your stir fries or sauces.
Aloo Gobi (Indian Cauliflower and Potatoes)
This Indian vegetarian side or main dish is amazingly simple and delicious. Use the flavor-packed garlic-ginger paste as a marinade or the base of your stir fries or sauces.
Servings
4 Servings
Ingredients
- 2 tablespoons garlic-ginger paste recipe below
- 1 tablespoon ground coriander
- ¼ teaspoon turmeric
- 1 cup water divided
- 2 tablespoons peanut oil
- 1 large serrano pepper split down the middle
- 1 teaspoon cumin seeds
- 1 small head cauliflower cut into small florets
- 1 russet potato peeled and cut into ½-inch cubes
- Kosher salt
- 2 tablespoons freshly minced cilantro leaves to garnish
- ½ cup whole garlic cloves
- ½ cup fresh ginger peleled and cut into ½-inch slices
- ¼ cup canola oil
Instructions
- Garlic-Ginger Paste:
- Put garlic, ginger, and canola oil in a mini-food processor; pulse until it forms a semi-smooth paste with tiny pieces.
- Store in a small glass jar in the refrigerator for up to 2 to 3 weeks. In addition to this recipe, use it in marinades, pasta sauces, stir fry sauces, slow-cooker recipes, gravy, etc.
- Aloo Gobi:
- Mix garlic-ginger paste, coriander, turmeric, and ½ cup water in a small bowl. This is a simple wet masala (spice mix). Set aside.
- In a large pot, heat oil on medium-high heat until shimmering but not smoking. Add serrano pepper, wait 30 seconds. Add cumin seeds, and wait until they’re done sputtering.
- Add wet masala (careful, it will also sputter). Cook until paste thickens, deepens in color slightly, and oil oozes out of the perimeter of the masala, approximately 2 minutes.
- Add cauliflower and potatoes, stirring to coat vegetables with masala. Season with salt; add ½ cup water. Cover and cook over medium heat for 10 to 15 minutes.
- Remove lid, stir, and cook until cauliflower and potatoes are cooked through, approximately 5 minutes. Garnish with cilantro and serve.
I browned a lb. of ground veal and added it to the recipe. I also added about 2/3 cup frozen mixed vegetables to it. It makes the recipe a one bowl dinner.
I am so glad you let us know, the menu sounds perfect, did you make it for Shabbat?
This is delicious. I made it yesterday with Jasmine Rice, Toasted Pita, and chicken thighs browned and cooked in a sauce. I started the sauce by sauteeing onions with the Garlic/Ginger paste in the Aloo Gobi recipe. Then I added a little tomato paste, tumeric, garam masala, and a little water. Delicious. I also served it with a Mango Lime Lassi by Aarti Sequeira. Great menu
HI Jacqueline,
I am so glad you are going to try this, it is one of my favorites. It really could be a meal in itself, but I do usually serve it as a side with other Indian dishes, like Tandoori Style Chicken or if staying veg, Palak Paneer (Spinach and cheese where I use tofu). A basic chicken would work fine here too.
This sounds really good. I’ve never cooked with serrano peppers but I love hot and spicy food. Would this be a side dish and if so, what do you serve it with?