Aloo Gobi
A classic dry-style Indian stir-fry of potatoes and cauliflower coated in fragrant turmeric, cumin, and coriander. Simple to make in one pan and naturally vegan, it pairs beautifully with roti or basmati rice.
Ingredients
- 1 head cauliflower, cut into florets
- 1 lb Yukon Gold potatoes, peeled, cubed
- 3 tbsp neutral oil
- 1 tsp cumin seeds
- 1 yellow onion, thinly sliced
- 4 garlic cloves, minced
- 1 inch fresh ginger, minced
- 1/2 tsp ground turmeric
- 1 tsp ground coriander
- 1/2 tsp ground cumin
- 1/2 tsp Indian chili powder (or cayenne)
- 1/2 tsp amchur (dry mango powder, or lemon juice)
- 1 tsp salt
- 1/2 tsp garam masala
- 1/4 cup fresh cilantro, chopped
Instructions
-
1
Heat 3 tbsp neutral oil in a large skillet or wok over medium-high heat. Add 1 tsp cumin seeds and let sizzle for 30 seconds.
-
2
Add 1 thinly sliced yellow onion and cook for 5 minutes until softened and lightly golden. Add 4 minced garlic cloves and 1 inch minced fresh ginger and cook for 1 minute.
-
3
Add 1/2 tsp ground turmeric, 1 tsp ground coriander, 1/2 tsp ground cumin, 1/2 tsp Indian chili powder (or cayenne), and 1 tsp salt. Stir for 30 seconds to bloom the spices.
-
4
Add 1 lb peeled, cubed Yukon Gold potatoes and toss to coat. Cook for 5 minutes, stirring occasionally.
-
5
Add 1 head cut into florets cauliflower and toss to coat with the spice mixture. Cover and cook over medium heat for 12 to 15 minutes, stirring every few minutes, until the potatoes and cauliflower are tender but not mushy. Add a splash of water if the pan becomes too dry.
-
6
Uncover, increase heat to medium-high, and cook for 2 to 3 minutes to dry out any excess moisture and lightly char the edges.
-
7
Sprinkle with 1/2 tsp garam masala and 1/2 tsp amchur (dry mango powder, or lemon juice), toss, and taste for seasoning.
-
8
Garnish with 1/4 cup chopped fresh cilantro and serve.