The Kitchen Hotline

Today I want to share with you one of the simple vegetarian Indian dishes which are easy to make and take almost no time.  It is Cauliflower & Potato, also known as Aloo Gobi.  Aloo (potato), a key ingredient in Indian cooking, and Gobi (cauliflower), are a great combination and the result is a great vegetarian dish.   Although Aloo Gobi typically refers to a Punjabi receipe, from Punjab (in the Northwestern part of India), the combination of cauliflower and potatoes is cooked all over India.  It is a very popular dish in India, Nepal, and Pakistan.

I love to play around with this dish. You can add mushrooms, carrots, and even some green peas for extra flavor.  Even with additional ingredients, the name “Aloo Gobi “ remains the same.  I love this dish little spicy.  if you want to add extra spice, use fresh chilies for that extra kick.

The key to Aloo Gobi is to make sure you par boil the cauliflower and potatoes, they should not be mashed up.  Then, once all the  masala is mixed together, toss the cauliflower and potatoes into the sauce with a little bit of water and let it simmer for few minutes.  Cook just until the cauliflower and potatoes are tender.  Within in half an hour you are ready to serve.

Aloo Gobi

• 1 Tbsp Vegetable Oil
• 1 tsp Cumin Seeds
• 1 tsp Garlic Paste
• 1 tsp Ginger Paste
• 1 Onion, finely chopped
• 2 medium Potatoes, parboiled and cubed
• 1 lb Cauliflower, cut into bite sized pieces and par boiled
• 1 Tomato, finely chopped
• 1/2 tsp Ground Turmeric
• 1/2 tsp Chili Powder or Paprika
• 1 tsp Ground Cumin
• 1/2 tsp Garam Masala
• Salt to taste
• 1 tsp Fresh Cilantro, chopped

1. Heat the oil in a medium skillet over medium heat.  Stir in the cumin seeds until they start popping.  Add garlic and ginger pastes and cook about 1 minute, or until ginger and garlic are lightly browned.
2. Add onions and cook until golden brown.
3. Add tomatoes and cook until they become soft and tender
4. Season with turmeric, chili powder, ground cumin, garam masala, and salt.
5. Add potatoes and cover, cooking for 5 to 7 minutes, stirring occasionally.
6. Add the cauliflower and some of the cilantro and continue cooking for 10 more minutes, or until potatoes and cauliflower are tender, a little crunchy, and dry.  This dish is usually served semi-dry, so you shouldn’t have much sauce
7. Garnish with the remaining cilantro.
8. Serve with with Indian Rotis, Naan, or Rice Pilaf and Raita, an Indian yogurt based sauce.

In India this dish is served as either side dish or as a main dish.  You can even utilize left over Aloo gobi to make stuffed aloo gobi parathas, basically Indian flat bread with potatoes & cauliflower; another quick and easy meal to prepare.

Suman Pradhan

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