Ingredients
Equipment
Method
- Peel the potatoes, cut them into large pieces (see above), and soak them in a large bowl of water. This helps them release some of their starch so they won’t stick together as much while cooking.
- Clean and wash the cauliflower, then break it into florets.
- Peel the onions and cut them however you like. Peel the garlic and ginger, then crush them into a paste using a mortar (or finely chop them, optionally). Wash the tomatoes and cut them into large pieces.
- Heat the ghee in a pan. Briefly sauté the cumin and mustard seeds in it (about 30 seconds).
- Add the onions and sauté over medium heat (about 1 minute).
- Add the spices and the garlic-ginger paste, and briefly sauté or let it simmer.
- Deglaze with the tomatoes and the puréed tomatoes.
- Salt to taste and briefly sauté everything over high heat.
- Add the potatoes and cauliflower florets and sauté everything over high heat. Add the chili.
- Add a bit of water (about 100 ml). Cover with a lid and let it simmer over medium-low heat for 20–30 minutes, until the potatoes and cauliflower are cooked through.
- Serve with fresh cilantro and chili, and enjoy.
Nutrition
Notes
The cooking time for the cauliflower may vary depending on how large or small you cut it.
If you don’t have fresh tomatoes, you can replace them with more puréed tomatoes or use a half-and-half mix.
I recommend serving it with basmati rice or roti.
The cooking time for the potatoes and vegetables depends on how large or small you cut them. I kept the potatoes fairly large and cut the cauliflower into smaller pieces.
Traditionally, a small dollop of butter is added on top of the hot Aloo Gobi before serving.
If you don’t have fresh tomatoes, you can replace them with more puréed tomatoes or use a half-and-half mix.
I recommend serving it with basmati rice or roti.
The cooking time for the potatoes and vegetables depends on how large or small you cut them. I kept the potatoes fairly large and cut the cauliflower into smaller pieces.
Traditionally, a small dollop of butter is added on top of the hot Aloo Gobi before serving.
