Aloo Gobi
Cauliflower and potato recipe. Most popular in the northern part of India. Best served with roti.
access_time
35 minutes
local_dining
4 servings
- 1 head cauliflower (cut into 1-inch florets)
- 3 potatoes (peeled and cut into 1-inch chunks)
- 1 tablespoon olive oil
- 1 teaspoon cumin seeds
- 2 tomatoes (diced)
- 1 onion (chopped)
- 1 teaspoon salt
- 1 teaspoon curry powder
Method
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1. Place the cauliflower in a large, microwave-safe dish; cook in microwave on High for 3 minutes.
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2. Transfer the cauliflower to a bowl and set aside.
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3. Put the potatoes in the dish and cook in the microwave on High for 4 minutes.
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4. Pour into the bowl with the cauliflower.
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5. Heat the olive oil and cumin seeds in a large skillet over medium-high heat until the cumin swells and turns golden brown; stir the onions into the oil and cook about 3 minutes.
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6. Add the tomatoes and cook and stir another 3 minutes.
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7. Fold the cauliflower and potatoes into the mixture.
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8. Season with the curry powder and salt.
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9. Continue cooking until completely hot, 3 to 5 minutes.
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10. Serve hot.