Aloo Gobhi

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  • Prep Time: 15 minutes
  • Cook Time: 30-35 minutes
  • Serves: 6
  • Freezing: excellent

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Every Indian family has its own version of this popular dish. No matter what the variation, it’s one easy way to make kids love vegetables.

  • Ingredients:

  • 2½ tbsp (37 mL) Crisco® Vegetable Oil
  • 1 pinch asafetida
  • ½ tsp (2 mL) cumin seeds
  • ½ cup (125 mL) red onions, chopped
  • 1 tbsp (15 mL) ginger garlic paste
  • ½ tsp (2 mL) turmeric
  • 1½ tbsp (22 mL) coriander powder
  • Salt to taste
  • 1 tsp (5 mL) garam masala
  • 2 tbsp (30mL) water
  • 1 lb (450 grams) cauliflower, washed and cut into 2” (5 cm) chunks
  • 10 oz (285 grams) potatoes, peeled, washed and cut into 1½” (3.75 cm) pieces
  • 2 tbsp (30 mL) cilantro, chopped
  • Method:

  • Heat oil in a thick bottom pan. Add asafetida and cumin seeds. As they sputter add onions. Sauté on medium heat until golden brown, 3-5 minutes.
  • Add ginger garlic paste. Sauté for another minute. Add turmeric, coriander powder, salt and garam masala. Stir. Add water. Mix. Turn heat to medium low. Let simmer for 1 minute.
  • Add cauliflower and potatoes. Stir and toss everything together. Cover and cook on medium heat for 15 minutes, stirring occasionally.
  • Uncover and continue cooking for another 8-10 minutes scraping the bottom and sides until vegetables are cooked through.
  • Turn off heat. Garnish with cilantro and serve hot with roti and a side of dal.
  • Tip:

  • Soak cut potatoes and cauliflower in lukewarm water to prevent them from browning.
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