Aloo Gobi is one of my go-to’s for a quick dinner with the hubby. It became a favorite when I was traveling in India’s state of Rajastan, and I love it even more for it’s simplicity.
Aloo means potato, and Gobi is cauliflower (this word also brings to mind the Gobi Desert, reminding me of its desert origins.) But : BONUS : this can be made with local ingredients – except for the spices. It’s usually prepared with tomato, and sometimes chickpeas are added for extra protein.
It can be made super spicy and dry, or made with a thicker gravy. That all really depends on the amount of water you add, and the spices you choose. I am not one to really measure…and as you become more and more familiar with the recipe and ingredients, you can make it your own. Here is a general and yummy recipe, which I am also including in my Healing Diet Recipes for Kapha eBook and email course, available soon.
Season: Spring, Balances Kapha
Serves 4, 30 minutes
1 Head of Cauliflower
3 Potatoes (red, white, yellow, purple, even sweet – which are not traditional but are still yummy)
2 Small Tomatoes
2 T Ghee
1 c Water
1/4 tsp Hing (Asafoetida)
1 T Cumin seeds
1.5 tsp Mustard seeds
6 Cloves or 1/2 tsp powder
2 T Coriander powder
1/2 tsp Salt
1/4 tsp Black pepper
1/4 tsp Cayenne OR 1 chopped jalepeno or serrano pepper (optional)
1 c cooked chickpeas, or 1 can (optional)
Cilantro to garnish
Yogurt to garnish
Lime slices to garnish
* Serve over cooked basmati or brown rice, or quinoa
Chop the cauliflower, tomatoes, jalepeno (optional) and cube the potatoes ahead of cooking. Place a large pot over medium-high heat and add the ghee. Once it’s melty and getting hot, carefully add the cumin seeds and mustard seeds, and the hot pepper if you are choosing to go traditional. Stir often for about 2 minutes until you start to smell them or heat the mustard seeds pop. Add the Hing (asafoetida), coriander, clove, black pepper and cayenne. Stir briefly, then add potatoes. Stir to coat them with the spices and ghee, then add the water. Cover the pot, and bring it to a high simmer for less than 10 minutes, then open the lid and add the cauliflower and tomatoes. Check regularly, and stir to prevent sticking. You might also turn down the heat. Again cover, and cook for another 8-10 minutes, mixing every once in a while. Add salt, and stir, then check the potatoes and cauliflower for doneness. The tomatoes should break down and melt into the gravy. Ad cilantro now, if you like, or use it ad a garnish. If you want to add cooked chickpeas, you can also add them in now, and cook for another 2 minutes just to warm them through. If you see the cloves, remove them before serving. They are fine to eat, but getting a whole clove in your mouth is pretty intense. 🙂 Add more salt if necessary.
Let me know what you think! Send me an email or leave a comment.