Aloo Gobi

One of my favourite vegetarian dishes is Aloo Gobi - an indian dish of spiced potatoes and cauliflower.

Easy to cook, and completely meatless - yay!

There are a couple of recipes to making aloo gobi, and the great thing about using indian spices in your cooking is that you get to vary the amounts of each spice until you get your fav version of it.

Here's mine :

Aloo Gobi - serves 3-4

2 potatoes - cut into 2 cm cubes
Garden peas - 1 cup
Cauliflower - 1 medium sized head, cut into flowrets
Carrot - 1 large carrot cut into 2 cm cubes
tomato paste - 1.5 tablespoons
1 large onion, thinly sliced into strips

Spices :
Cumin seeds - 2 teaspoons
Fennel Seeds - 1 teaspoon
Ground coriander - 1.5 teaspoon
mustard seeds - 1.5 teaspoon
turmeric powder - 2 teaspoons
cayenne powder - 1 teaspoon

Cooking :

1. Heat all spices on very low heat in a dry pan. Remove and set aside.
2. Heat 2 tablespoons of oil in pan.
3. Fry onions until soft and translucent.
4. Add potatoes, peas and cauliflower with 3 tablespoons of water. Cover to cook for 3 min.
5. Add spices to potatoes and cauliflower, mix well.
6. Add tomato paste to pot. Stir well.
7. Cover pot to cook and soften potatoes and cauliflower.
8. Add 1 teaspoon of sugar , stir well. Adjust with salt and pepper to taste.

Aloo Gobi is ready when the potatoes are soft.

Here's my recent attempt which turned out pretty decent.



Here's a close up - you can see the cumin and mustard seeds. I love the combination of mustard seeds and cumin!

Try this at home if you're in the mood for no meats. :)