Aloo Gobi Masala (Cauliflower & Potato)

I ate this for lunch today at a little food court in Sydney, I enjoyed it SO much that I just had to make it for dinner too. I just love this dish. An amazingly simple, hearty dish which is perfect as a side dish but equally great as a main course in its own right. Indian food really does cater for the vegetarian and in a way that won’t leave you feeling hungry in 10 minutes. This more than satisfied me for the rest of the night. Lovely.

INGREDIENTS:
pinch asafoetida (optional)
1 teaspoon cumin seeds
1/4 cauliflower (florets separated)
1 potato (peeled and cut into 3cm cubes)
1 small onion (finely chopped)
1 teaspoon fresh ginger (grated)
1 teaspoon fresh garlic (grated)
2 tablespoons peanut oil
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon garam masala
1 teaspoon salt
1/2 teaspoon ground turmeric
1/2 teaspoon chilli powder
1 tomato (chopped)
1/2 cup frozen peas
small handful fresh coriander (roughly chopped)

Place the potato into a steamer and cook for 5 minutes. Add the cauliflower and cook for a further 5-7 minutes until just soft. Remove from the heat.

Meanwhile, heat the oil in a large saute pan over a medium heat. Add the cumin seeds and asafoetida and sizzle for 30 seconds. Add the onion and saute for 5 minutes until lightly browned. Add the garlic and ginger and cook for 1 minute. Sprinkle over the ground cumin, ground coriander, garam masala, turmeric, salt and chilli powder and fry for 30 seconds then add the tomato along with 1/4 cup water. Let this come to a simmer then reduce the heat to low, cover the pan and simmer for 5 minutes until you achieve a thick paste like consistency. Add the peas, cooked potato and cauliflower and carefully mix it all together ensuring you have covered all the ingredients in the paste Check for seasoning. Return the lid and cook gently for 5 minutes before serving hot.

SERVING:
Serve with the fresh coriander sprinkled over alongside some chapati or paratha breads.

  • leej

    Thanks for your comment. I love the smell of ANY kind of food wafting through the air, but the smell of Spanish food has to be a particular favourite of mine too…

    Although the smell of Indian food must be my all time favourite!

  • Thank you so much, this was very interesting. I was actually born in Madrid (I’m not telling what year though!) but moved around various parts of europe and finally settled in England when I was 7. I dont remember an awful lot of the few years I was in spain, but the delicious smell of spanish food always seems to get me going or something. It’s weird how I dont remember anything except the smells,isn’t it! I even found a whole website dedicated to spanish recipes, which gave me great delight and thought I really should to share with your readers. Anyway, thank you again. I’ll get my husband to add your feed to my rss app…

  • Megan

    Just wondering what asafoetida is and where I can find it? Didn’t see it or the cumin seeds in the ingredient list.

    • admin

      Thanks for letting me know. I’d forgotten to add them to the ingredient list. Asafoetida is a spice used throughout India. It’s a spice that actually smells really terrible, but is used in food as it is said to aid in digestion and help with ‘flatulence’. It’s only ever used in tiny amounts and thankfully the smell is actually pretty pleasant once cooked. Wherever you see it in a recipe, it’s always fine just to leave it out as it is unlikely to be there for the flavour.

      You can find it in all good Indian food stores – either ask for asafoetida or as it is also known, ‘Hing’.

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