Classic North Indian dry curry featuring potatoes and cauliflower cooked with aromatic spices. This beloved vegetarian dish combines tender chunks of potato and cauliflower florets sautéed with warming spices like turmeric, cumin, and garam masala. The vegetables are cooked until tender with a light coating of spices rather than in a sauce, making it a perfect accompaniment to rice, roti, or naan. The name literally means "potato cauliflower" in Hindi.
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17 items
Heat the vegetable oil in a large heavy-bottomed pan or kadhai over medium-high heat until shimmering, about 2 minutes.
Add the cumin seeds to the hot oil and cook, stirring, until they sizzle and become fragrant, about 30 seconds.
Add the finely chopped yellow onion to the pan and cook, stirring frequently, until softened and golden brown at the edges, about 6-7 minutes.
Add the fresh ginger, garlic cloves, and finely chopped green chili to the pan and cook, stirring constantly, for 1-2 minutes until fragrant.
Add the ground turmeric, ground coriander, ground cumin, cayenne pepper, and salt to the pan and cook, stirring, for 1 minute to .
Add the finely chopped ripe tomato to the pan and cook, stirring occasionally, until the tomato breaks down and forms a paste with the spices, about 3-4 minutes.
Add the russet potatoes to the pan and toss to coat thoroughly with the spice mixture, cooking for 2-3 minutes.
Add the cauliflower florets to the pan along with the water and stir everything together to combine.
the heat to medium-low, cover the pan with a lid, and cook for 15-18 minutes, stirring occasionally, until both the russet potatoes and cauliflower florets are tender when pierced with a fork.
Remove the lid, increase heat to medium, and cook uncovered for 3-4 minutes to allow any excess moisture to evaporate and the vegetables to develop some browning.
Sprinkle the garam masala over the cooked vegetables and toss gently to distribute evenly.
Transfer the indian aloo gobi to a serving dish, garnish with chopped fresh cilantro, and serve hot.
