After experimenting many many times, I’ve finally arrived at what I think is the best aloo gobi recipe…and since it’s one of my favorite Indian dishes, I’m so happy to be able to make it the way I want it to taste…spicy, delicious and exploding with flavor. If you’re unfamiliar with aloo gobi, it’s a dish of potatoes and cauliflower cooked with Indian spices to produce a really flavorful and aromatic dish. I particularly like it as a side dish to my Indian Spiced Halibut with Raita or my version of Butter Chicken.
Servings: 4 as a side dish
Cooking Time: 45 minutes
2-3 Tbsp of vegetable or canola oil, divided
2 tsp cumin seeds
2 tsp garlic, minced
2 tsp ginger, minced
1 small onion, chopped
2 medium Yukon Gold potatoes, cut into 1 1/2″ cubes
1 serrano pepper, sliced into rings
1 small head of cauliflower, cut into 2″ florets
1 Tbsp tomato paste
1/2 tsp Indian hot chile powder or cayenne pepper
1/4 tsp turmeric
2 tsp garam masala
2 tsp Madras curry powder
1 tsp ground cumin
1 tsp ground coriander
2 tsp salt or to taste
2 tsp sugar
2 plum tomatoes, finely chopped
1 Tbsp methi leaves (dried fenugreek leaves), optional
juice of 1 small lime
1 Tbsp finely chopped cilantro
Keep the cubed potatoes in water until ready to use.
In a medium-sized saucepan, heat 2 Tbsp oil over medium heat. When hot, add the cumin seeds. When they start to sizzle, add the garlic and ginger and fry for 30 seconds. Add the onion and cook 4-5 minutes until transparent. Drain and add the potatoes and also add the sliced chile peppers. Stir fry for 3-4 minutes, add 1 Tbsp of water, cover and cook 8 minutes until the potatoes are about halfway cooked and still firm, stirring a few times.
Add the cauliflower and cook for 3-4 minutes, stirring frequently. Add the tomato paste, chile powder (or cayenne), turmeric, garam masala, curry powder, cumin and coriander and mix well to coat the vegetables. Add 2 Tbsp water and mix well. Cover and cook for 8-10 minutes until the potatoes are almost cooked through and the cauliflower is done but still a bit crisp. Stir frequently throughout the cooking time.
Add salt, and cook, stirring frequently until well absorbed and pan is mostly dry. Add sugar, tomatoes and methi leaves (if using). Cook 3-4 minutes to let the tomatoes release their juices and cook. Finally, add the lime juice and cilantro and mix well. Taste for seasonings and adjust as needed.
Serve immediately and enjoy, and I’m confident you’ll have made the best aloo gobi you’ve ever had!