Aloo Gobi

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The theme for our second Friday lunch was Journey Through India! Here's the menu:

Nimbu Pani (spiced lemonade)
Roti w/ MAP Mint Chutney
Aloo Gobi (vegan curried potatoes and cauliflower)
Butter Chicken and Rice
Black Raspberry Lassi

We are highlighting the Aloo Gobi recipe for this week because it is entirely plant-based (and so, so tasty!). If you don't have ginger-garlic paste, you can simply use about 1 teaspoon each of minced garlic and ginger instead.


Aloo Gobi


~ 4 servings

INGREDIENTS:

  • 4 medium potatoes, sliced or cubed
  • 2 medium cauliflower, cut into small florets
  • 2 onions, chopped
  • 4 tomatoes, chopped
  • 1 teaspoon cumin seeds
  • 3 teaspoons ginger-garlic paste
  • 1 teaspoon turmeric powder
  • 1 teaspoon dry mango powder (amchur). (You may substitute 3 tablespoons lemon or lime juice.)
  • 1/2 teaspoon red chili powder or to taste
  • 1/2 teaspoon garam masala powder
  • 2 teaspoon coriander powder
  • 6-8 teaspoons oil
  • 4 tablespoons chopped cilantro
  • salt, to taste

STEPS

  1. Heat 2 teaspoons of oil in a pan on medium heat. Add cauliflower florets and fry for 2-3 minutes and then add sliced potatoes
  2. Fry on medium-low flame for 7-8 minutes till potatoes and cauliflower have some brown spots.
  3. Drain on a tissue paper and set aside.
  4. In the same pan, heat 1.5 teaspoon of oil on medium heat and add cumin seeds and let them crackle.
  5. Add the onions and cook for 2 minutes till translucent.
  6. Add the ginger-garlic paste and cook for another 2 minutes or so.
  7. Add the chopped tomatoes and cook for 2 minutes till they are soft.
  8. Add turmeric powder, red chili powder, coriander powder and amchur or lemon/lime juice. Cover the pan and let the masala cook for 2-3 minutes and then add the potatoes and cauliflower and mix.
  9. Add chopped cilantro leaves and mix.
  10. Add garam masala and cook the potato and cauliflower on medium-low heat for 5-6 minutes.
  11. Add salt and cover the pan and cook more additional 6-7 minutes on low flame or till the potato and cauliflower are tender but not soggy. If you feel the masala sticking you may add some water. Add 1 tbsp at a time and only add enough to cook the veggies.
  12. Garnish with some more coriander, fenugreek, and/or cilantro and serve hot.

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