Indian potatoes with cauliflower and turmeric aloo gobi

Name: Indian potatoes with cauliflower and turmeric aloo gobi
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 portions
Ingredients: 400 g potatoes; 1 pc cauliflower; 30 g ghee; 1 pc onion; 3 cloves garlic; 15 g ginger; 2 pcs tomatoes; 1 teaspoon turmeric; 1 teaspoon ground coriander; 1 teaspoon cumin; 1 teaspoon garam masala; 1 teaspoon ground chili pepper; salt; coriander

Eduard LáskaSpicyIndian Cuisine x se líbilo

Aloo gobi is one of the best loved dishes of northern India, where potatoes and cauliflower are cooked dry in ghee. Turmeric lends a golden color, cumin pairs with coriander for an earthy depth, and a pinch of chilli adds gentle warmth. The dish is prepared without any sauce, so every piece of vegetable stays coated in the fragrant spice blend. In India it is served as a main vegetarian dish or as a side to meat. It tastes wonderful with warm chapati bread or fluffy basmati rice.

Příprava: 15min

Vaření: 35min

CELKOVÝ ČAS: 50min

Step by step process

Frying onion and spices

1
Aloo gobi starts with a fragrant base of spices. Heat ghee in a pan over medium heat and fry the diced onion until golden, about 6 to 8 minutes. Add crushed garlic and grated ginger and stir for a minute. Add turmeric, ground coriander, cumin and chilli and stir for 30 seconds until fragrant. The ghee keeps the spices from burning.

Adding vegetables

2
Add potatoes cut into cubes about 2 cm across and cauliflower broken into small florets. Mix well so the spices coat the vegetables evenly. Stir in the diced tomatoes and 60 ml of water. The tomatoes soften as they cook and create a light sauce for the vegetables.

Simmering and finishing

3
Cover with a lid and simmer over low heat for 20 to 25 minutes until the potatoes and cauliflower are tender. Stir twice to prevent sticking. The vegetables should be tender but not falling apart. Add garam masala, season with salt and stir. Serve sprinkled with fresh coriander alongside chapati bread or basmati rice.