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Aloo Gobi (Potatoes with Cauliflower)

Aloo gobi (potatoes with cauliflower)… one of the most common dishes in an Indian restaurant in a buffet, and according to me one of the worst prepared dishes there. Most Indian restaurants seem to be masters at taking some of the best home made dishes and smothering them with oil, spices and this weird ingredient that makes you feel like you’ve eaten for an army. Anyway, here’s a real simple and healthy aloo-gobi recipe, just how my Mom and her Mom have been making it for years…. just the kind of recipe that is symbolic of home cooked food. Some aloo gobi, rotis or rice, daal (lentils), a little achaar (pickle) and some yoghurt, yep! that would be a perfect simple meal.

Aloo Gobi

Aloo Gobi

Aloo Gobi

Ingredients to Serve 4

  • Half a head of a medium sized cauliflower
  • 3 medium sized potatoes, cubed
  • 7-8 curry leaves (optional)
  • 1/2 yellow onion, sliced length wise
  • 1 tablespoon ginger, minced
  • 1 teaspoon turmeric powder
  • 1 teaspoon red chilli powder or 2 green chillies chopped
  • 1 teaspoon aamchur powder (dried mango powder) or lemon juice
  • 1 tablespoon vegetable oil
  • salt to taste
  • cilantro for garnish
  • water

Wash and clean the cauliflower. Break apart the florets so they are about 2 inches long and wide. Set aside.

Heat the oil in a skillet on medium heat. When it’s hot, add the curry leaves. These are completely optional, so feel free to leave them out.

When they sputter a little, add the onions and ginger. Cook this on medium until the onions are translucent. Make sure it doesn’t stick to the bottom and the onions don’t get brown. The key to doing that is to keep the heat at medium or a little lower.

Now add the turmeric and red chilli powder and saute for another 2 minutes.

Add the potatoes and stir. Cover the skillet and lower the heat one more notch down.

Stir it every couple minutes to make sure they don’t stick to the bottom. If you feel no amount of lowering the heat will do, you can add a little bit of water. Just enough to keep things from sticking.

When the potatoes are about half done, add the cauliflower. Give it a stir and let it cook with the lid on.

Check it every couple minutes and add a few drops of water if it’s sticking. If not, just be patient, it’ll be done before you know it.

When everything is almost done, add the salt and aamchur powder. If you don’t have any aamchur powder, add some lemon juice. What we are trying to achieve is a very subtle tanginess, so don’t overdo it.

That’s it, let it cook for another couple minutes and it’s done.

Garnish with some cilantro and have it as it is or with rotis or rice.

Note:

  1. If I haven’t stressed enough already, the key to making delicious aloo gobi is to let it cook slow and nice on medium-low heat, while providing some moisture by adding very little water.
  2. Yes, no cumin, no mustard, no garam masala, none of those bells and whistles. This is a simple, light and healthy home made dish.
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One comment on “Aloo Gobi (Potatoes with Cauliflower)

  1. lailablogs
    May 22, 2009

    Sounds really delicious .. Laila .. http://lailablogs.com/

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This entry was posted on May 22, 2009 by in Cuisine, Extra healthy, Indian, Main Course, Recipes, Vegetarian and tagged , , , .

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