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.