India · India

Aloo Gobi (Potato and Cauliflower Dry Curry)

Name: Aloo Gobi (Potato and Cauliflower Dry Curry)
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: India
Ingredients: potatoes, cubed 400 g; cauliflower florets 400 g; onion, sliced 100 g; tomato, chopped 150 g; ginger, grated 10 g; garlic cloves 8 g; turmeric 3 g; cumin seeds 5 g; ground coriander 5 g; garam masala 4 g; Kashmiri chili powder 3 g; vegetable oil 30 ml; fine salt 5 g; cilantro, chopped 10 g

Potato and cauliflower tossed with turmeric, ginger and garam masala until lightly charred.

40 minutes · 4 servings · Easy

Aloo gobi is the workhorse of everyday Indian vegetarian cooking, cheap, filling and easily scaled for a whole household. It is meant to be dry rather than gravy-coated, so the vegetables keep their shape and the masala clings to the edges. Getting colour without bitterness comes from high heat and a little patience, not from more oil or more spice.

Ingredients

potatoes, cubed400 g
cauliflower florets400 g
onion, sliced100 g
tomato, chopped150 g
ginger, grated10 g
garlic cloves8 g
turmeric3 g
cumin seeds5 g
ground coriander5 g
garam masala4 g
Kashmiri chili powder3 g
vegetable oil30 ml
fine salt5 g
cilantro, chopped10 g

Directions

1
Sauté cumin seeds 2 minutes; add onion and cook 5 minutes; add ginger and garlic 2 minutes.
2
Add turmeric, coriander, chili powder and tomato; cook 5 minutes.
3
Add potato and cauliflower; stir; cover; cook 15 minutes until tender and lightly charred.
4
Sprinkle garam masala and cilantro; serve.

Source: WorldBite Editorial · WorldBite Proprietary Editorial Content