Ingredients
- 2 tablespoons vegetable oil
- 1 medium yellow onion, coarsely chopped
- 3 garlic cloves, finely chopped
- 2 teaspoons fresh ginger, peeled and minced
- 1 green chili, jalapeño or serrano, sliced
- ½ teaspoon cumin seeds
- 1 ½ pounds russet potatoes, about 2 large, peeled and cut into 1-inch cubes
- 1 pound cauliflower, about 1 medium head, cut into 2-inch florets
- ½ teaspoon sea salt
- ½ teaspoon ground turmeric
- 1 ½ - 2 cups water
- 1 large tomato, cut into 1-inch cubes
- ½ teaspoon garam masala
- ½ cup fresh cilantro, chopped
Instructions
- Heat the oil in a large, wide saucepan or deep skillet over medium heat. Add the cumin seeds and let them sizzle until they darken a shade and smell toasty, about 30 seconds.
- Add the onion and cook, stirring often, until soft and translucent, 4-5 minutes. Add the garlic, ginger and green chili and cook for 1 minute more, until fragrant.
- Add the potatoes, cauliflower, salt and turmeric. Stir to coat the vegetables in the spiced oil and cook, stirring frequently, for 4-5 minutes.
- Pour in 1 ½ cups of water and bring to a boil. Reduce the heat to a simmer, cover and cook, stirring gently now and then, until the potatoes and cauliflower are fork-tender and most of the liquid has been absorbed, 15-20 minutes. Add a splash more water (up to ½ cup) only if the pan gets dry before the vegetables are tender. If liquid remains at the end, uncover and simmer for a few minutes; the dish should be thick and fairly dry.
- Stir in the tomato and cook for 2-3 minutes, until just softened. Sprinkle in the garam masala and cilantro, toss gently and taste for salt.
- Serve hot with basmati rice or Indian bread.
Notes
Cut the cauliflower florets slightly bigger than the potato cubes so the two vegetables cook evenly.
For serving: about 4 cups of cooked basmati rice, or warm naan or roti. The rice and bread are not included in the nutrition information.
Keep it fairly dry: start with 1 ½ cups of water and add more only if the pan dries out before the vegetables are tender. If liquid is left at the end, simmer uncovered for a few minutes.
More heat: leave the seeds in the chili or add ¼ to ½ teaspoon cayenne or Kashmiri chili powder with the turmeric.
Storage: refrigerate in an airtight container for up to 4 days. Aloo gobi freezes for up to 3 months, though the potatoes and cauliflower soften after thawing.
Nutrition (estimated per serving)
Calories: 250kcalCarbohydrates: 42gProtein: 7gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 2gSodium: 380mgPotassium: 1196mgFiber: 6gSugar: 6gVitamin A: 397IUVitamin C: 73mgCalcium: 68mgIron: 2mg
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