ALOO GOBI | Indian style potatoes and cauliflower in a creamy sauce
Recipe Information
Aloo Gobi
Cultural Context
Originating from the Indian subcontinent, Aloo Gobi is a beloved vegetarian dish featuring potatoes and cauliflower, often spiced with turmeric and cumin. It embodies the essence of Indian home cooking, where simple, wholesome ingredients are transformed into comforting meals. Today, Aloo Gobi is enjoyed globally, with numerous variations adapting to local tastes and ingredients.
potatoes
🥗Healthier: sweet potatoes
💰Cheaper: carrots
Sweet potatoes add nutrients while carrots are often less expensive.
cauliflower
🥗Healthier: broccoli
💰Cheaper: cabbage
Broccoli offers similar texture and nutrients, while cabbage is a budget-friendly alternative.
garam masala
🥗Healthier: curry powder
💰Cheaper: mixed spices
Curry powder provides a different flavor profile, while mixed spices can be made at home.
oil
🥗Healthier: coconut oil
💰Cheaper: vegetable oil
Coconut oil adds flavor and health benefits, while vegetable oil is a cost-effective option.
Remove the core from half a head of cauliflower and chop it into 1 to 1.5 inch pieces, then set aside.
Chop a medium yellow onion into a medium dice and set aside.
Peel 3 to 4 cloves of garlic and mince or press them, then set aside.
Grate 3 to 4 inches of fresh ginger using the coarsest side of a box grater, skin and all, then set aside.
Dice one jalapeno and add to the ginger and garlic mixture.
Peel 3/4 pound of potatoes, cutting them into square planks and then into 1/2 inch cubes, then set aside.
Cut French style green beans into manageable pieces and set aside.
In a small container, combine 6 g of turmeric, 6 g of cumin, 15 g of curry powder, 3 g of garam masala, and 3 g of chili flake, then set aside.
Slice half of a red onion for the rice peel off and run one garlic clove through a garlic press.
Melt 3 tablespoons of butter in a saucepan, then add 200 g of white rice, the sliced red onion, and garlic, frying for 5 to 6 minutes until translucent.
Add 400 g of water to the rice mixture, bring to a simmer, cover with foil, and reduce heat to low, cooking for 15 minutes.
After 15 minutes, check the rice; if it has absorbed the water, remove from heat and let it steam for another 15 minutes.
Preheat a Dutch oven over high heat with 2 to 3 tablespoons of coconut oil until shimmering.
Add the cubed potatoes to the Dutch oven and cook for 2 to 3 minutes before adding the cauliflower and onions.
Add a strong pinch of salt, stir to combine, and cook on medium-high heat for about 4 to 5 minutes.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Dietary
Also Known As
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