Curried Cauliflower & Potatoes (Aloo Gobi)

Aloo Gobi is one of those Indian dishes that shows up on nearly every restaurant menu, and for good reason. It’s simple, deeply spiced, and endlessly satisfying.

This version starts with the tadka method: cumin seeds, black mustard seeds, green chilies, and grated ginger hit hot ghee and sizzle until the mustard seeds start to pop and crackle.

Diced potatoes and cauliflower florets fry in that fragrant oil, then tomatoes, turmeric, ground coriander, and garam masala join the pot. Fifteen minutes of gentle covered cooking and you’re done.

Finish with a shower of fresh coriander and serve alongside warm naan or basmati rice.

Chef Tips

• Wait for the mustard seeds to pop before adding the vegetables. That pop means the oil is hot enough to bloom the spices properly and release their full aroma.
• Cut the potatoes and cauliflower into similar-sized pieces so they cook at the same rate. Big chunks of potato will still be hard when the cauliflower is already falling apart.
• If the vegetables stick to the bottom of the pot, add just a few drops of water at a time. Too much water turns this into a stew instead of a dry, spiced side dish.