This is my version of Aloo Gobi, a traditional dish from the Indian subcontinent. It is made with potatoes (aloo) and cauliflower (gobi) and a wonderful array of spices. Tomatoes are sometimes added. You may omit the carrots and the spinach as well, but I liked the color and texture that they both provide. For this recipe, you will need garlic-ginger paste and garam masala. Make sure you either make those in advance if you don’t have them on hand. The recipes for those are easy and on point.
Aloo gobi takes its roots in the Mughal Empire. Mughals were an Islamic imperial power and descendants of the Timurids of Turkistan. During the First Battle of Panipat in 1526, Babur, a Central Asian ruler and a descendant of the Mughal conqueror Genghis Khan, invaded India and defeated the Lodi Empire of Northern India. This paved the way for Mughal rule in India. During that time, new spices and cooking techniques were introduced. Mughlai cuisine is strongly influenced by Central Asia, more specifically by Turkish and Persian cuisine. The food is usually rich, aromatic and spicy. Mughlai cuisine gave us dishes like the kormas, kebabs, biryanis and pulaos, amongst many others. All favorites! I am giving thanks for Indian food in all its regional nuances.
Aren’t vegetables so inspiring? How they spread through continents and make their way to our kitchens! For more wonderful Indian recipes like this aloo gobi, check out this South Indian Eggplant Fry (Brinjal Fry) and this Indian Eggplant Dip.
PrintAloo Gobi
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4–6 servings 1x
Ingredients
- 3 small potatoes, peeled and cubed
- 6 tablespoons olive oil, divided
- 1/2 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 4–5 curry leaves (optional)
- 1 large onion, diced small
- 1/2 teaspoon turmeric
- 1 small cauliflower, thinly sliced, including the stem
- 1 1/2 teaspoon sea salt
- 1 tablespoon garlic-ginger paste
- 3 cups spinach, packed
- 1 small carrot, grated
- Juice of 1 lime
- 1 tablespoon garam masala
- Fresh cilantro, to garnish
Instructions
Steam or boil the potato cubes until they are tender but still retain their shape. In a large skillet with a cover, heat up 3 tablespoons olive oil, over medium-high heat. Add the mustard seeds and when they start to pop, add the cumin seeds and the curry leaves. Let cook 1 minute. Add the onion and sauté for 2 minutes. Add the turmeric, mix well, cover and cook until the onion is well browned, about 8-10 minutes. Remove to a small bowl and set aside. Add the last 3 tablespoons of oil to the same skillet and increase the heat slightly. Add the cauliflower and sprinkle generously with sea salt. Sauté while stirring until the cauliflower starts to take on some color, 6-7 minutes. Return the onion to the skillet and lower the heat to medium-high. Add the garlic-ginger paste and the potatoes and cook for 2 minutes. Add the spinach, carrot and 1/2 cup water. Cover and cook until the spinach is wilted, about 2 minutes. Uncover, add the lime juice and garam masala and stir well. Remove to a serving platter, garnish with cilantro and serve. Bon appétit!
Keywords: Indian, cauliflower, potato, fry, spinach
Cari de Chou-Fleur et Pommes de Terre (Aloo Gobi)
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 à 6 portions 1x
Ingredients
- 3 petites pommes de terre, pelées et coupées en cubes
- 6 c. à soupe d’huile d’olive, séparées
- 1/2 c. à thé de graines de moutarde noire
- 1 c. à thé de graines de cumin
- 4 à 5 feuilles de cari (en option)
- 1 gros oignon, haché finement
- 1/2 c. à thé de curcuma
- 1 petit chou-fleur, haché finement
- 1 1/2 c. à thé de sel de mer
- 1 c. à soupe de pâte gingembre et ail
- 3 tasses épinards frais
- 1 petite carotte, râpée
- Jus de 1 lime
- 1 c. à soupe de garam masala
- Coriandre fraîche, pour garnir
Instructions
Cuire à la vapeur ou bouillir les cubes de pommes de terre jusqu’à ce qu’ils soient juste tendres. Dans une grande poêle avec un couvercle, faire chauffer 3 c. à soupe d’huile d’olive à feu moyen-élevé. Ajouter les graines de moutarde. Lorsqu’elles commencent à pétiller, ajouter les graines de cumin et les feuilles de cari. Laisser cuire 1 minute. Ajouter l’oignon et faire revenir 2 minutes. Ajouter le curcuma, mélanger et cuire jusqu’à ce que l’oignon soit bien réduit et doré, environ 8 à 10 minutes. Retirer dans un petit bol et réserver. Ajouter les 3 c. à soupe d’huile à la poêle et augmenter le feu. Ajouter le chou-fleur et assaisonner généreusement de sel de mer. Faire revenir, tout en brassant, pendant 6 à 7 minutes, jusqu’à ce que le chou-fleur commence à prendre de la couleur. Ajouter l’oignon, préalablement cuit, à la poêle et remettre le feu à moyen-élevé. Ajouter la pâte gingembre et ail et les pommes de terre, et cuire 2 minutes en brassant. Ajouter les épinards frais, la carotte et 1/2 tasse d’eau. Couvrir et cuire pendant 2 minutes pour faire tomber les épinards. Retirer le couvercle, arroser de jus de lime et ajouter le garam masala. Bien mélanger, retirer du feu et transférer sur une assiette de service. Garnir de coriandre fraîche et voilà! Bon appétit!
Keywords: chou-fleur, pommes de terre, Inde