Aloo Gobi

aloo gobi

Cauliflower is pretty good.  But when you add tons of Indian spices and vegetables simmering with the cauliflower, it makes it taste 3 times better!  This classic Indian vegetable side dish goes great with either Chicken Curry or Chicken and Chickpea Tagine.  It’s quick, easy, and makes your kitchen smell like an Indian restaurant.  How can you say no to that?  🙂

YIELD: 2-3 servings

TIME: 15-20 minutes

1 small cauliflower, cut into florets
1 medium potato, peeled and diced
1 small onion, diced
2 tomatoes, diced
2 cloves garlic, minced
1“ ginger, chopped
ground coriander
2 tsp garam masala
turmeric, to taste
red chili powder, to taste
mustard seeds
sesame or peanut oil
salt, to taste

Boil water and salt, and add potato pieces until just soft.  Add the cauliflower florets, salt, and enough turmeric to flavor the potatoes and cauliflower, and cook for another 2 minutes. Drain the water completely and keep aside.  Heat oil and mustard seeds until they start to pop; be careful not to get hot oil on your skin!  Add grated garlic until light brown, and add the diced onions until transparent. Add salt, turmeric to taste, and chilli powder.  Add tomatoes, garam masala, and ginger, and sauté until the tomatoes cook completely. Add the cooked cauliflower and potato, and mix well. Cover, and sprinkle water in if necessary.  Serve warm.

Hope y’all enjoy!

xoxo, Sara


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