Aloo Gobi

This is probably not a very traditional Aloo Gobi. I don't actually know. What I do know is that I love it, and it tends to go pretty quickly whenever I serve it. I like to garnish it with fresh tomato, cilantro, and caramelized onions. To make it less spicy, reduce the amount of chili, starting with the cayenne.

One thing that is important to note: you really want to do all of the prep before you begin cooking. Have the ingredients, especially the spices, close to your pan. Read the recipe through a few times, and make sure you understand the order of operations :)
Happy cooking!


Aloo Gobi
makes a whole bunch
1 medium head of cauliflower, washed and trimmed and cut into medium florets
3 large russet potatoes, peeled and cut into 1 1/2 inch chunks
2 Tablespoons shredded ginger
2 cloves of garlic, chopped
1 (or more) jalapeno or serrano chilis, diced
4 bay leaves
1 teaspoon cumin seed
1/4 cup water
1/2 teaspoon turmeric
5 teaspoons ground coriander
1/2 teaspoon cayenne
2-3 Tablespoons oil for cooking
1/4 cup of water, plus more if needed

Garnish:
1 tomato, chopped and set aside
1/2 cup chopped cilantro, set aside
1/2 large onion, diced

In a small bowl, mix turmeric, coriander, cayenne, and 1/4 cup of water to make a spice paste.

Heat a deep pot over medium high heat. Add oil. Drop one cumin seed in the hot oil. If the seed cracks, add the cumin seed and saute for about 30 seconds.

Add the ginger, bay leaves, jalapenos, and garlic. Saute for another 30 seconds to one minute, just until cooked. Do not burn the garlic or the ginger!

Add a little more oil if your pan seems dry. Next, add the spice paste and stir until the spices and the oil begin to separate. Add the cauliflower, potatoes, about 1/4 cup of water, and salt to taste. Stir well, then cover the pan. Cook over medium high heat for about 20 minutes, until the cauliflower and potatoes are fork tender. Stir every 3-4 minutes. Add more water as needed if things begin to stick.

About ten minutes into cooking, heat a skillet over medium high heat. Add a dollop of coconut oil (or veggie oil of your choice). Add the chopped onions and season with salt to taste. Saute until the onions begin to be caramelized. They should be tender all the way through, and a lovely golden brown. Taste and add more salt as needed.

When the cauliflower and potatoes are tender, pour into a serving bowl. Toss it gently with the onions, diced tomato and cilantro. Serve with hot rice or chapati.