AuthorVania CottaCategory30-60 MINUTES, APPETIZERS/SIDES, BROWSE RECIPES, BY COURSE, BY CRAVINGS, BY CUISINE, BY DIET, BY INGREDIENTS, BY SKILL/TIME, EASY, FRUIT AND VEG GUIDES, INDIAN, LUNCH/DINNER, RECIPE INDEX, RECIPES, SAVOURY, VEGAN, VEGETARIANCuisineINDIANCooking MethodCOOKINGDifficultyBeginnerThis is recipe is a very simple and easy to make spiced potatoes and cauliflower, or aloo gobi as we call it in India.
In a pot boil 2 potatoes with the skin on until tender, approximately 15-20 mins. Remove and place them in cold water. Once cool, peel the potatoes and dice them into large cubes. The cut potatoes should be a little larger than the cauliflower florets.
Separate the cauliflower head into small 1cm florets. Blanche them for 4-5mins in boiling salted water until tender. Remove and place in cold water to avoid cooking further.
Heat the oil in a pan over medium heat. When the oil is hot add the cumin seeds and mustard seeds and let them crackle.
Next, add the crushed garlic and chillies. Sauté for half a min.
Once the rawness of the garlic is gone, stir in the turmeric and your prepped potatoes and cauliflower. Toss well.
Mix until the spices are well incorporated with the vegetables. Add a few teaspoons of water and let it simmer on a low flame with the lid on.
Finish it off by adding salt to taste and a hearty garnish of fresh coriander leaves.
Serve hot with rice and dal or even hot chapatis or puris.
- You can make different versions of this recipe by tweaking and adding a few ingredients.
- Add chaat masala, amchoor powder or a drizzle of freshly squeezed lime juice for that extra zing.
- You can add more whole spices to this recipe like panchporan.
- Add red chilli powder, coriander powder and garam masala besides turmeric powder to make it extra masaledaar.
- You can make this dish dry or with gravy by doubling the spices and adding more water.
Ingredients
Directions
In a pot boil 2 potatoes with the skin on until tender, approximately 15-20 mins. Remove and place them in cold water. Once cool, peel the potatoes and dice them into large cubes. The cut potatoes should be a little larger than the cauliflower florets.
Separate the cauliflower head into small 1cm florets. Blanche them for 4-5mins in boiling salted water until tender. Remove and place in cold water to avoid cooking further.
Heat the oil in a pan over medium heat. When the oil is hot add the cumin seeds and mustard seeds and let them crackle.
Next, add the crushed garlic and chillies. Sauté for half a min.
Once the rawness of the garlic is gone, stir in the turmeric and your prepped potatoes and cauliflower. Toss well.
Mix until the spices are well incorporated with the vegetables. Add a few teaspoons of water and let it simmer on a low flame with the lid on.
Finish it off by adding salt to taste and a hearty garnish of fresh coriander leaves.
Serve hot with rice and dal or even hot chapatis or puris.
Notes
- You can make different versions of this recipe by tweaking and adding a few ingredients.
- Add chaat masala, amchoor powder or a drizzle of freshly squeezed lime juice for that extra zing.
- You can add more whole spices to this recipe like panchporan.
- Add red chilli powder, coriander powder and garam masala besides turmeric powder to make it extra masaledaar.
- You can make this dish dry or with gravy by doubling the spices and adding more water.
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