Gobi Aloo
Submitted by sancho
Gobi Aloo is a classic Indian dry curry of cauliflower and potatoes with mustard seeds, cardamom, cumin, coriander, cloves, and turmeric. A vegan, naturally gluten-free side dish ready in under an hour.
YIELD
3 servingsPREP
10 minCOOK
30 minREADY
45 minGobi Aloo is one of the most popular vegetable dishes in Indian home cooking, and for good reason. Cauliflower and potatoes get the full aromatic treatment: mustard seeds popped in hot oil, whole cardamom pods and cloves tossed in for fragrance, then cumin, coriander, and turmeric layered on as the vegetables cook.
The mustard seeds go in first when the oil is scorching hot. They crackle and pop within seconds, releasing a sharp, nutty flavor that coats the pan before anything else goes in. That’s the foundation of the whole dish.
Turmeric goes in last, after the cauliflower and potatoes are already in the skillet. Adding it too early over high heat makes it taste bitter. Stirred in at the end, it stains everything golden and adds its warm, earthy flavor without any harshness.
Chef Tips
- Cut the cauliflower and potatoes into similar-sized pieces so they finish cooking at the same time.
- Boil the potatoes until just done, not mushy. They cook more in the skillet and overboiled potatoes crumble into mash.
- Add water in small amounts and cover to steam-finish the vegetables. Too much water turns this from a dry curry into a wet stew.
Variations
- Add green peas during the last 5 minutes for color and sweetness.
- Stir in a teaspoon of amchur (mango powder) at the end for tangy brightness.
- Add diced tomato with the onions for a slightly saucier, tangier version.
Ingredients
Directions
Start the potatoes to boil in a saucepan. Let them boil for at least 15 minutes.
After they are done, turn off the heat and let them stand in the water.
Cut the cauliflower into small bite-sized pieces.
Wash and drain in collander.
While the potatoes are cooking, heat the oil in a wide skillet until hot.
Add the mustard seeds and wait until they start popping.
Add bay leaves, cardamom and cloves.
Mix around for a while and then add onions. Wait until onion start to turn before adding the rest of the spices (except for turmeric).
Put the cauliflower in the skillet and fry in the oil and spices for 2 minutes.
While the cauliflower is frying, cut up the potatoes into bite sized pieces and add to the skillet.
Add turmeric and stir.
Continue stirring the vegetables under medium heat for Add half a cup of water and reduce heat to low. Cover skillet and let cook for 5 minutes. Check tenderness of vegetables. If they are still too hard, add another ¼ cup of water and cover again for 5 minutes.
Comments