A North Indian dish which boasts simple flavours of fresh ginger, turmeric and cumin that bring out the best in these two vegetables. By Nidhi Verma
AlooGobi simply means potato-cauliflower, a combination of two beloved vegetables cooked together with some simple spices. Perfect on its own or as an accompaniment to a meat curry. This delightful dish compliments any curry and best served with warm ‘Rotis’ or Indian bread.
- 1 medium cauliflower, cut into large florets
- Potatoes 3 large normal potatoes peeled and quartered
- Onion 1 large, finely chopped
- Ginger 3 tbsp, Finely chopped
- Fresh CorianderHandful for garnishing
- Green Chillies 1-2, slit
- Oil 4 Tbsp.
- Cumin 1 tsp.
- Coriander powder 2 tsp.
- Red Chilli Powder ½ tsp.
- Turmeric ½ tsp.
- Garam Masala Powder 1 tsp.
- Salt To taste
- Heat oil in a large pan and add cumin seeds.
- When they begin to change colour, add onion and green chillies.
- Cook until onions become creamy, golden, and translucent.
- Add finely chopped ginger and sauté it with onions for a couple of minutes.
- Now add all the powdered spices except garam masala.
- Add potatoes and cauliflower and stir. Ensure that the potatoes and cauliflower are coated with the spices.
- Fry the cauliflower and potatoes on high heat first to brown them.
- Then cover and simmer for 10 minutes or until the vegetables are cooked.
- Add Garam Masala and stir.
- Garnish with coriander leaves and serve hot.
Recipe by Nidhi Verma