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Aloo Gobi

Aloo Gobi (Cauliflower-Potato Curry)
  • 1/4 cup vegetable oil
  • 1 large onion, chopped
  • Large bunch of fresh coriander, separated into stalks and leaves and roughly chopped
  • Small green chilies, diced
  • 1 head of cauliflower, leaves removed and cut evenly into eighths
  • 3 large potatoes, cut into even pieces
  • 1 28-oz can of diced tomatoes with juice
  • Fresh ginger, peeled and diced
  • 3 cloves of garlic, chopped
  • 1 teaspoon cumin seeds
  • 2 teaspoons turmeric
  • 2 green cardamom pods
  • 1 teaspoon salt
  • 2 teaspoons garam masala
  • mirch achaar (optional)
  1. Heat vegetable oil in a large saucepan.

  2. Add the chopped onion and one tablespoon of cumin seeds to the oil.

  3. Stir together and cook until onions become soft and translucent.

  4. Add chopped coriander stalks, two teaspoons of turmeric, and one teaspoon of salt.

  5. Add chopped chili peppers - more or less according to taste.

  6. Stir tomatoes into onion mixture, reserving the juice.

  7. Add ginger and garlic; mix thoroughly.

  8. Add potatoes to the sauce plus the reserved tomato juice and a few tablespoons of water. Stir well.

  9. Toss in the green cardamom pods.

  10. Cover and let cook for 10 minutes, then add the cauliflower.

  11. Stir thoroughly so that the cauliflower is coated with the curry sauce.

  12. Cover and allow to simmer for twenty minutes (or until potatoes are cooked). You will want to stir from time to time to make sure that it's not sticking. Add more water as necessary.

  13. Add two teaspoons of garam masala and stir.

  14. Taste to check the seasoning. Now is when I add the chopped mirch achaar (pickled hot chili peppers) for added kick.

  15. Sprinkle chopped coriander leaves on top of the curry.

  16. Turn off the heat, cover, and leave for as long as possible before serving.

  1. If you like spice, you can use 2 14-oz cans of Rotel diced tomatoes with green chillies instead of the plain tomatoes.
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