Aloo Gobi (Cauliflower & Potatoes)

For many years I worked with a lovely lady from India. Avani would bring a large bowl of this dish to work and we would snack on it for hours. She would make one “mild” bowl for folks like me, that don’t eat lots of hot peppers and one for the troopers , chuck full of chili peppers. She would serve this with homemade Roti, an Indian flatbread. When I make this, I serve it with either Naan or tortillas.

Aloo Gobi (Cauliflower & Potato)

Recipe by Diane Becker
Servings

4

servings

This delicious cauliflower and potato dish is served on Naan or Roti (indian flatbread).

Ingredients

  • 1 large onion, peeled and chopped

  • 4 Tablespoons olive oil

  • 2 medium potatoes, peeled and cut into chunks

  • 1 medium head cauliflower, cut into small florets

  • 2-3 green chili peppers, chopped

  • 2 sprigs fresh coriander leaves, chopped

  • 1 ½ inch ginger root, peeled and finely chopped

  • 1 teaspoon salt or to taste

  • 2 teaspoons garam masala

  • Juice of 1 lemon

Directions

  • Fry onion in oil until tender (2-3 minutes).
  • Add potatoes and fry for another 2-3 minutes.
  • Add cauliflower and stir fry 4-5 minutes.
  • Add chilies, coriander leaves, ginger root salt and masala. Cover and cook 5-6 minutes on low heat until potatoes are done.
    Sprinkle with lemon juice and serve on Naan or Roti (Indian flatbread).

Notes

  • Garam Masala is a special blend of spices which you can purchase at any Indian market and in some grocery stores.

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