Kevin’s Aloo Gobi

  • Prep Time: 15 mins
  • Total Time: 45 mins
  • Servings: 2-3
  • About This Recipe

    “Great as a main dish for 2 or as a side dish for up to 4”

    Ingredients

  • 1/2 kgwaxy potato, peeled and cut into chunks
  • 4tablespoonscooking oil
  • 1mediumonion, chopped
  • 2teaspoonsginger, pulp
  • 1 -2chile, chopped
  • 1teaspoonmustard seeds
  • 1teaspooncumin seed
  • 1teaspoonground cumin
  • 1/2 teaspoonturmeric
  • 1/2 kgcauliflower floret
  • 1/2 teaspoonsalt
  • 3tablespoonswater
  • 2tablespoonsfresh coriander, chopped
  • Directions

  • Boil potatoes for 5 minutes then drain.
  • Heat oil in a karahi or wok, add onion and ginger then cook until onion is golden brown.
  • Add chillies, mustard seeds, cummin seeds, ground cummin and turmeric then cook for 2 minutes, stirring continuously.
  • Add potatoes and cauliflower, stirring to coat all the pieces in the mixture, add salt and water then cover and cook gently until vegetables are tender but not overcooked.
  • Garnish with fresh coriander and serve as a main dish with warm Indian breads or as a side dish with a meat curry.
  • Reviews

  • “This is similar to a dish that I posted, but since I can’t review my own recipe, thought we would try Kevin’s.This recipe has more spices, and we loved the addition of ginger, so I guess we are converted!Thanks Kevin.”

  • “I’m a longtime fan and a relatively novice cook of Indian food; this recipe, as written, came out pretty boring and dry.Everything good is there, I just had the impression that all of the spice proportions needed to be at the very least doubled and the amount of water was closer to 3/4 a cup to avoid getting a rather bland, dry dish.”

  • “It is delicious.I agree that you can cut way down on oil and add more water as needed.Delicious flavor.”

  • “I’ll join the chorus–this is delicious and SO aromatic–it’s almost worth it just for the wonderful smells that fill the house while it is cooking.”

  • “another good variation of aloo gobi – very similar to how i make mine. i am sure this will be very friendly to a palate that is not accustomed to spicy or pungent food. in my case 1-2 chilies would have been rather bland, so i used 1/2tsp each of ground chili and garam masala – this has the advantage of also giving the dish a good vibrant color. i used half the amount of oil and more than double the amount of water. we enjoyed this with roti.”

  • “Very good basic aloo gobi recipe.I liked the addition of ginger a lot.I like that the cauliflower is steamed in the pan- it makes it easier to get it cooked just-right.I used a little Zhoug (#57689) instead of the chilies.I used black mustard seeds, also, since that is what I usually see in Indian food.I used 1 large russet potato, 1 medium head cauliflower and 1/2 large onion, and kept all the other measures the same.I ended up adding a bit more turmeric because I love the stuff.I steamed the potato until just undercooked, then added it into the wok when the cauliflower was almost completely done.Turned out very well.Thanks, Kevin!”

  • “We’ve been having this for YEARS and love it.”

  •