One of my favorite Indian dishes is aloo gobi! It’s a great introduction to Indian food and a perfect pairing to a bollywood film! All the spices you probably already have in your kitchen except for one (garam masala). And it’s composed of onions, potatoes, and cauliflower! Simple, healthy, and filling! You’re going to love it, trust me!
It will light up your senses and taste buds! You won’t miss the idea of meat with this complex and well spiced dish!
You can find garam masala at most health food stores, but it can be expensive for a small amount. I recommend you find a local Indian market and buy it there. It’s much cheaper for a larger amount. You’ll think it smells more like cinnamon than a “spicy” spice.
- 1 medium cauliflower, cut to small florets
- 4 medium potatoes, I prefer yukon gold, use 2 large though if using russet
- 1 small onion, vidalia, slides in rings
- 1 15 oz. diced tomatoes, can works best because it has some juice
- 1 tablespoon(s) olive oil
- 1 teaspoon(s) cumin seeds
- 1 teaspoon(s) tumeric
- 1 teaspoon(s) chili powder
- 1 teaspoon(s) cumin
- 1 teaspoon(s) coriander leaves, you can grind on your own, or just buy coriander powder
- 2 teaspoon(s) garam masala
- 1 teaspoon(s) salt
Make sure you use a pan with a lid while making this dish, you will need it to properly steam the vegetables. I prefer a large stir fry pan because it’s easy to stir without loosing half of your vegetables on the stove.
Heat up the oil on medium high heat. When hot, add the cumin seeds and continually stir until they begin to “pop” or “sizzle”. They will become darker and the room will smell of cumin as you temper the seeds.
Once the seeds are popping, add the onion and cook till clear and soft. Okay, so the onions won’t be completely clear, but they will be shiny and soft.
Add the tumeric, chili powder, cumin, and corriander to the onions. Continually stir to make sure the spices don’t burn. You’ll notice you begin to have a paste of the oil and spices. Once you have thoroughly mixed the spices into a paste, add the potatoes and cauliflower florets. Place the lid over the pan and let cook for about five minutes.
Once five minutes have passed, add the garam masala and salt while stiring the vegetables. Once mixed, add the diced tomatoes. Replace the lid and cook until vegetables become tender. This usually takes 15-20 minutes for me, all depending on the size of the potatoes. For less saucy vegetables, remove the lid from the pan during the last few minutes of cooking.
Total Fat (g) 4.7
Saturated Fat (g) 0.64
Cholesterol (mg) 0
Sodium (mg) 768
Total Carbohydrates (g) 61.23
I prefer to serve this dish with Naan bread instead of rice. You can find different versions of Naan bread in the freezer aisle at many health grocery stores. I particularly enjoy Trader Joe’s Naan bread.
What’s your favorite type of ethnic food? Do you have a favorite dish?