Indian · Dinner
Aloo gobi
A dry North Indian sabzi of creamy potatoes and just-tender cauliflower, fragrant with cumin, coriander, ginger, dried fenugreek, and mango powder.
Equipment
- Preheat a 9-inch metal cake pan; the crust will be lighter but still valid.
Ingredients
1× recipe · Makes 6 servings
- 1 1/2 pounds Yukon Gold potatoes, peeled and cut in 3/4-inch cubes
- 1 large cauliflower, cut into 1 1/2-inch florets
- 3 tablespoons neutral oil
- 1 teaspoon cumin seeds
- 1 medium yellow onion, finely chopped
- 1 serrano chile, slit lengthwise
- 1 tablespoon grated ginger
- 3 garlic cloves, minced
- 1 teaspoon ground coriander
- 1/2 teaspoon Kashmiri chile powder
- 1/2 teaspoon turmeric
- 1 1/2 teaspoons kosher salt
- 1 medium tomato, seeded and finely chopped
- 1 tablespoon kasuri methi, crushed
- 1 teaspoon amchur dried mango powder
- 1/2 cup chopped cilantro
- 6 warm chapatis
Instructions
Rinse the cauliflower, drain it thoroughly, and keep the potato cubes in cold water until needed. Heat oil in a and bloom cumin until fragrant, about 30 seconds.
Cook onion and serrano until translucent, 5 minutes. Add ginger and garlic for 30 seconds, then drain the potatoes, add them to the pan, and sauté 3 minutes. Cover and cook over medium-low heat until halfway tender, 8 to 10 minutes, adding only a tablespoon or two of water if the pan dries.
Fold in cauliflower, coriander, chile powder, and turmeric. Cover and cook on low, turning gently every few minutes, until potatoes are creamy inside and cauliflower is just tender, 10 to 12 minutes. Add salt near the end.
Raise heat to medium-high. Add tomato and kasuri methi and toss until the tomato loses its raw taste and any moisture evaporates, 2 to 3 minutes; the finished sabzi should be dry, not saucy.
Turn off heat, fold in amchur and cilantro, and serve immediately with chapatis.
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