Aloo Gobi
Ingredients
- 600 gCauliflower (in small florets)
- 400 gPotato (in 2cm cubes)
- 1 pcOnion (finely chopped)
- 2 pcGarlic (minced)
- 2 pcRound tomato (diced)
- 1 tspWhole cumin seeds
- 1 tspTurmeric powder
- 1 tspgaram masala
- 1 pcHot chili pepper (seeded and minced)
- 3 tbspPeanut oil
- 0.5 pcFresh cilantro (chopped)
- 1 pinchGray sea salt
Method
Tender cauliflower florets and potato cubes coated in a bright yellow spiced sauce. Toasted cumin and fresh coriander provide a deep, powerful aromatic profile.
- 1
Heat oil in a sauté pan. Throw in the cumin seeds; they should sizzle and release a warm earthy scent immediately.
- 2
Add the sliced onion. Cook until translucent and soft. Stir in the pressed garlic and chopped chili.
- 3
Add the potatoes and cauliflower. Sprinkle with turmeric and salt. Stir so every piece is bright yellow and glossy.
- 4
Add the diced tomatoes. Cover and cook over low heat. The vegetables are ready when a knife tip sinks in like butter.
- 5
Sprinkle the garam-masala and fresh coriander. Mix gently to avoid mashing the vegetables, which must remain whole.
Frequently asked questions
How do you get this dish right?
- Do not add water: the moisture from the tomatoes and cauliflower is enough for steam cooking that preserves textures.
- The cauliflower should remain slightly firm to the bite, not turned into mush.
How long does this dish keep?
Keeps for 3 days in the fridge. Flavors develop even more the next day.
