Recipe: Aloo Gobi
I’ve always been hesitant about cooking Indian food at home. Most likely because I really don’t know what I am doing. But not too long ago a sweet friend showed me how she makes aloo gobi when she was visiting. And you know what, it wasn’t scary at all! And besides that, it was delicious AND easy!
Aloo gobi is simply a cauliflower and potato dish, with lovely warm Indian spices. Following is my version, I cannot vouch for its authenticity. But I can vouch for its delicious-ness quotient – very high! 8-) Quick tip, if you want a less spice-intense version, just use less spice – the leftovers were a bit overwhelming after they sat a day or two.
Ingredients:
- 1 head of cauliflower
- 2-3 potatoes
- 1 onion, minced
- 2 cloves of garlic, minced
- ~1 inch of ginger, minced or grated (I grate ginger on a microplane)
- 1/2 t. tumeric
- 2 t. cumin
- 2 t. coriander
- 2 t. chili powder
- 1 t. Garam Masala
- 1 t. salt
- 1/4 c. stock (vegetable or chicken, optional)
- Cut the cauliflower into chunky florets, I like bite sized chunks.
- Peel and cut the potatoes into cubes.
- In a pot, saute the onion in olive oil over medium heat until translucent.
- Add the garlic, ginger, and potatoes. Mix well then cover to cook.
- When the potatoes are about half cooked (~5 minutes), add the cauliflower and tumeric. Cover for another few minutes then open and add the remaining spices and salt. Stir well and cover.
- Continue cooking until cauliflower is soft and cooked through, stirring every few minutes, about 10 minutes.
- Remove from pot and set aside. If the bottom of your pot is covered with spice and fond, add the stock and bring to a boil to scrape off the good bits from the bottom of the pot. Pour this over the aloo gobi.
Note: I often half the above recipe and use just half of a cauliflower. It makes quite a lot! 
