ALOO GOBI (CURRIED CAULIFLOWER AND POTATOES)
4 to 6 servings
This dish is part of our comfort food repertoire. If desired, add 1 large tomato, diced after frying the spices.
Remove the stem and cut into florets:
- 1 large head cauliflower (about 2 pounds)
Cook for 5 minutes in a saucepan of boiling salted water. Transfer with a slotted spoon to a bowl. Add to the boiling water and cook for 5 minutes:
- 1 pound red or gold potatoes, cut into ½-inch cubes
Drain and transfer to the bowl with the cauliflower. Heat in a Dutch oven over medium heat:
- ¼ cup vegetable oil or Ghee
Add and cook until softened, about 5 minutes:
- 1 medium onion, chopped
Stir in and cook 1 minute more:
- 4 garlic cloves, minced
- 2-inch piece ginger, peeled and minced or grated
- (2 serrano peppers, seeded and minced)
Add and cook, stirring, until the mustard seeds start to pop:
- 1 teaspoon yellow or black mustard seeds
- 1 teaspoon cumin seeds
If desired, cautiously stir in (the leaves will sputter):
- (15 fresh curry leaves)
Cook until the leaves are fragrant, about 30 seconds. Stir in the cauliflower and potatoes, along with:
- 1 tablespoon curry powder or Garam Masala
Cover and cook until the vegetables are tender, about 5 minutes. Season with:
- Salt to taste
Serve with:
- Cooked basmati rice