I had another inkling to make Indian food and with cauliflower in season, what’s better to make than an Indian staple, aloo gobi? I’ve made this dish a couple of times in the last month, using different recipes I’ve found online, but the results weren’t satisfactory to what my tastebuds expected. I finally decided to give the recipe I had found on Rasa Malaysia a try. This batch of cauliflower and potatoes is the best I’ve made so far, so the recipe is definitely worth sharing.
Adapted from Rasa Malaysia’s Aloo Gobi recipe
For four large servings, you’ll need:
- 1 medium cauliflower
- 1 large russet potato
- 1 medium onion
- 5 dried red chili peppers
- 4 canned ripened tomatoes
- 3-4 garlic cloves
- 1 small piece of fresh ginger
- ½ tsp cumin seeds
- ½ tsp coriander seeds
- 1 tsp red pepper chili powder
- ½ tsp turmeric powder
- ½ tsp salt or according to taste
- 4 tbsps of water
- ½ tsp cayenne pepper
- ½ tsp cumin powder
Method:
1. Prepare all of the vegetables. Cut the cauliflower into florets, chop the potato, onion and tomatoes into similar sized pieces, finely chop the dried red chili peppers and garlic cloves, and mince the ginger.
2. Add 2 tbsps of cooking oil into a pan over medium heat. Add the cumin seeds and coriander seeds to cook for a few seconds.
3. Add the onion, dried red chili peppers, garlic and ginger. Mix and let cook for few minutes until onion is translucent and soft. Add the tomato and all of their residual juices and continue cooking for few minutes longer until mixture is cooked well and almost paste like.
4. Add the red pepper chili powder, turmeric , salt and four tablespoons of water and mix. Add the cauliflower florets and cubed potatoes and mix to coat cauliflower and potatoes well with the onion, tomato and spice mixture. Cover with a tight lid and let cook. Mix once in a while. Check if some more liquid is needed.
5. Simmer for 45 minutes on medium heat on a small burner until potatoes are super soft and cauliflower is cooked through. Give the food a taste and add cayenne pepper and cumin for more robust flavor, if desired. Serve immediately.
