Aloo Gobi (Curried Cauliflower and Potatoes)

Vegetables are prominently featured in Yamuna Devi's prize winning cookbook Lord Krishna's Cuisine. As part of a continued series of her recipes, I felt it was necessary to include her version of the ever popular Aloo Gobi. Though one could wish for a bit more variety on the menu from local Indian restaurants here in London and North America in general, it's entirely understandable why Aloo Gobi is such a staple offering in these places, as is Mattar Paneer.


On the menu with:

Fennel-Flavored Urad Dal Soup
Rice with Ginger-Seasoned Yogurt

Aloo Gobi (Curried Cauliflower and Potatoes)

Recipe by Lisa Turner Adapted from Lord Krishna's Cuisine: The Art of Indian Vegetarian Cooking Cuisine: Indian Published on February 20, 2008 The classic north Indian curried vegetable dish — fragrant, spicy and delicious Print this recipe Ingredients: 4 tablespoons ghee or a mixture of butter and oil small handful fresh green chillies, seeded and cut into thin strips 1/2-inch piece fresh ginger, grated or minced 1 teaspoon cumin seeds 1/2 teaspoon black mustard seeds 3 medium potatoes, cut into strips 1 medium cauliflower, cut into 2 1/2-inch flowerets 2 medium tomatoes, chopped 1/2 teaspoon turmeric 2 teaspoons ground coriander 1/2 teaspoon garam masala 1 teaspoon brown sugar (optional) 1 1/4 teaspoons sea salt, or to taste 3 - 4 tablespoons fresh coriander or parsley, chopped lime or lemon wedges for garnish (optional) Instructions: Heat the ghee or butter and oil mixture in a large saucepan over medium-high heat. When hot, add the chilies, ginger, cumin seeds, and mustard seeds. Stir and fry until the mustard seeds turn gray and begin to pop. Immediately add the potatoes and cauliflower, and stir and fry for 5 minutes or until the vegetables start to brown. Add the tomatoes, turmeric, coriander, garam masala, sweetener (if using), salt, and half of the chopped herbs. Stir to combine, cover, and gently cook over low heat, stirring occasionally, for 15 to 20 minutes or until the vegetables reach your desired tenderness. Serve with the remaining fresh herb and lemon or lime wedges if desired. Makes 5 – 6 servings