Comforting and classic, this is recipe is something that has many fans, it is perfect for family nights. It is also good for company. The soft absorbent potatoes blend wonderfully with the mild and slightly crunchy mellow taste of the cauliflower. This is a well tested duo in Indian cooking that has met the test of both taste and appearance. This particular version is a North Indian variation and has a nice thick soft sauce.
Indian Alu Gobi: Curried Potatoes and Cauliflower With Green Peas
- 1/4 cup of oil
- 1 teaspoon cumin seeds
- 1 medium red onion, cut into a dice
- 2 teaspoons minced ginger
- 3 yukon gold potatoes, peeled and cut into eights
- 1 teaspoon turmeric
- 1 teaspoon cumin powder
- 1/2 teaspoon coriander powder
- 1 teaspoon red chili powder
- 1 1/2 teaspoons salt
- 1 head of cauliflower, cut into small pieces
- 3 tomatoes, cut into a dice (or 1 cup canned organic diced tomatoes)
- 1/2 cup green peas
- 2 tablespoons finely chopped cilantro
- In a heavy bottomed pot, heat the oil on medium heat for about 1 minute and add the cumin seeds and wait till they sizzle.
- In about 20 seconds, add in the onions and the ginger and sautee lightly for about 4 minutes, until the onions are soft and beginning to turn pale golden.
- Add the potatoes, turmeric, cumin, coriander, red chili powder and the salt and mix well, and cook for 1-2 minutes until the spices begin to smell fragrant.
- Turn the heat to low and cover and cook for about 6-7 minutes until the potatoes are about half way done.
- Add in the cauliflower and tomatoes and mix well. Increase the heat to medium and bring the mixture to a steady simmer.
- Cover and cook the curry undisturbed for about 15 minutes. Remove the cover and stir well.
- Add in the green peas, reduce the heat to low and cook for another 3 to 4 minutes until the vegetables are nice and soft and coated with a nice thick sauce.
- Turn off the heat and mix well.
- Garnish with cilantro and serve.