Indian · Free
Aloo Gobi (Potato and Cauliflower)
A dry-style stir-fried curry of potatoes and cauliflower tossed with cumin, turmeric, and ginger until tender and golden at the edges. Simple, homey, and vegan, it is a weeknight staple across North India.
****+
Prep 15 min · Cook 30 min
Method
Heat the oil in a large skillet or wok over medium heat. Add the cumin seeds and let them sizzle for about 15 seconds until fragrant to bloom their flavor.
Add the chopped onion and cook for 5 to 6 minutes, stirring often, until soft and light golden.
Stir in the ginger and green chili and cook for 1 minute until fragrant.
Add the chopped tomato, turmeric, coriander, and ground cumin. Cook for 3 to 4 minutes until the tomato softens into a paste and the spices smell toasty.
Add the potato cubes and 1/2 tsp of the salt, stir to coat, then cover and cook for 6 to 7 minutes, stirring once, so the potatoes get a head start since they take longer than the cauliflower.
Add the cauliflower florets and the remaining salt and toss well to coat everything in the spices.
Cover and cook on medium-low for 12 to 15 minutes, stirring gently every few minutes, until both vegetables are tender when pierced with a knife. Add a splash of water only if it sticks.
Uncover, raise the heat to medium-high, and cook for 2 to 3 minutes, stirring, to drive off moisture and let the edges catch a little golden color.
Sprinkle in the garam masala and toss to combine. Taste and adjust salt.
Garnish with fresh cilantro and serve hot with roti or as a side to any dal and rice.
Chef's tips
- Cut the potatoes a bit smaller than the cauliflower so both finish cooking at the same time.
- Resist stirring too often once the cauliflower is in, so the florets stay whole and pick up color.
- For extra flavor, roast the florets and potato cubes in the oven first, then toss into the spice base.
Cooking times vary by equipment -- cook to temperature and to taste.
