Cauliflower And Potatoes: "Aloo Gobi"
Serves: 2
Brad Rosenbaum
1 January 1970
Based on User reviews:
57
Spice
44
Sweetness
52
Sourness
37
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
1 tbsp
Ground Coriander1 tsp
Turmeric1 cup
Water (divided)2 tbsps
Peanut Oil1 tsp
Cumin Seed1 cup
Garlic (cloves, whole)1 cup
Canola OilDirections:
1
Watch how to make this recipe
2
Mix the Ginger-Garlic Paste, coriander, turmeric, and 1/2 cup water in a small bowl
3
This is a simple wet masala (spice mix)
4
Set aside
5
In a large pot, warm the oil over medium-high heat until shimmering but not smoking
6
Add the serrano pepper, wait 30 seconds, and then add the cumin seeds and wait until they're done spluttering
7
Add the wet masala (careful, it will also splutter)
8
Cook until the paste thickens, deepens in color slightly, and oil oozes out of the perimeter of the masala, about 2 minutes
9
Add the cauliflower and potatoes, stirring to coat the vegetables with the masala
10
Season with salt and add 1/2 cup water
11
Cover and cook over medium heat 10 to 15 minutes
12
Then, remove the lid, stir, and cook until the cauliflower and potatoes are cooked through, about 5 minutes
13
Garnish with cilantro and serve
14
Throw the garlic, ginger, and canola oil in a mini-food processor and let it go until it forms a semi-smooth paste
15
There will still be tiny little pieces in there, but overall, it should resemble a paste
16
Save what you don't use in a small glass jar
17
It should last in the fridge for 2 to 3 weeks
18
It's a delicious addition to marinades, pasta sauces, stir fry sauces, slow-cooker recipes, gravy etc
19
We always had a jar of this stuff in our fridge growing up