Aloo Gobi Masala (Cauliflower & Potato)

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Cook Eat Blog is in the process of an ongoing revamp and this recipe is in line for a facelift and beautiful new photograph. You can still enjoy the recipe, but no pic I’m afraid. Don’t be too hangry!

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.

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.

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