One of our favourite meals is Aloo Gobi (Curried Cauliflower and Potatoes) from the incredible The Art of Indian Vegetarian Cooking: Lord Krishna’s Cuisine by Yamuna Devi. It would take us a lifetime to try all the great recipes in this cookbook and we often look to it for inspiration when faced with an odd assortment of vegetables in our weekly organics box. Aloo Gobi has made me look upon cauliflower with eager anticipation.
We are in the midst of a kitchen reno (hole in the roof is patched but there is still a rather large gaping hole in the ceiling - much more work to be done) and most of our cookbooks are packed safely away. I googled “Yamuna Devi, Aloo Gobi” and received 1480 results - not a difficult recipe to find! I suspect that this is a much loved recipe in many households.
Curried Cauliflower and Potatoes (Aloo Gobi)
- 2 hot green chilies, minced
- 1 1/2″ piece of ginger root
- 1 teaspoon cumin seeds
- 1 teaspoon black mustard seeds
- 4 tablespoons ghee (or 2 tablespoons each vegetable oil & butter)
- 3 medium potatoes, diced
- 1 medium cauliflower in florets
- 2 medium tomatoes, diced
- 1/2 teaspoon turmeric
- 2 teaspoons coriander
- 1/2 teaspoon garam masala
- 1 teaspoon brown sugar
- 1 teaspoon salt
- 3 tablespoons coarsely chopped coriander
Combine chilies, ginger, cumin seeds & mustard seeds in a small bowl. Heat ghee in a large pot. When hot, add the spices. When the mustard seeds start to pop, drop in the potatoes and cauliflower. Fry for 4 minutes or so.
Add the tomatoes, turmeric, coriander, garam masala, sugar, salt and half the minced coriander. Mix well, cover and gently heat for 15 minutes. If the vegetables start to stick, add a few drops of water. Top with remaining coriander and serve.