Indian Potatoes and Cauliflower (Aloo Gobi)
Published on May 29, 2017
¼ cup vegetable oil for frying, or as needed
2 large potatoes, peeled and cubed
½ cup small cauliflower florets
1 tablespoon vegetable oil
¾ teaspoon roasted ground cumin
3 cloves garlic, minced
1 green chile pepper, seeded and minced
1 medium onion, sliced lengthwise
1 tablespoon ginger garlic paste
1 medium tomato, chopped
salt to taste
1 ½ teaspoons red chile powder
1 ½ teaspoons garam masala
¾ teaspoon ground turmeric
¾ teaspoon ground cumin
¾ teaspoon ground coriander
1 pinch white sugar, or to taste
1 tablespoon water, or to taste
1 ½ teaspoons lemon juice
1 ½ teaspoons ground fenugreek (menthi powder)
- Add 1/8 inch of oil to a skillet over medium-high heat. Shallow-fry potatoes and cauliflower separately until light brown, 5 to 7 minutes each. Transfer to a bowl.
- Add 1 tablespoon oil to the same skillet and reduce heat to medium. Add roasted cumin to the hot oil; saute for 1 minute. Add garlic and green chile pepper; saute for 1 minute. Add onion and ginger garlic paste; cook and stir until onion is translucent, about 5 minutes.
- Add tomato and season with salt. Cook until tomato is soft, about 5 minutes. Add chile powder, garam masala, turmeric, cumin, and coriander. Taste and if mixture is a little sour, add sugar. Cook for about 1 minute. Reduce heat to low, add water, and cook until garam masala is cooked well.
- Add reserved potatoes and cauliflower. Mix well and taste, adding lemon juice if needed. Add fenugreek and cook, covered, for about 1 minute.
Nutrition Facts (per serving)
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