Indian potato and cauliflower aloo gobi is the perfect healthy lunch or dinner, packed with nutrients and spices and absolutely delicious!
Up until recently, Hugo thought he didn’t like cauliflower. How many of you think that you don’t like any vegetables in the cabbage family? Brussel sprouts, broccoli, cauliflower … ?
When Hugo told me he didn’t like cauliflower or any kind of cabbage, I had a theory. I was sure that this was due to overcooking. Although I have never met a vegetable I didn’t like, I have to say that I do not appreciate overcooked vegetables. Overcooking veggies makes them soggy, stinky and eliminates most of their precious vitamins anyway. I was sure that if Hugo tried barely cooked (steamed) cauliflower that he would like it. That was a few years ago, he tried it and it has become one of his favorite vegetables.
If you think you don’t like any vegetables in the cabbage family, you may find that you enjoy them just lightly steamed. Give it a try and let us know!
Today’s recipe has cauliflower as a star ingredient. Aloo Gobi is one of our absolute favorite Indian recipes. If you have been reading this blog for a while, you know that we love Indian food and have so much fun making tasty, homemade, organic versions of our favorite restaurant Indian dishes.
This recipe is filled with cauliflower, potatoes, tomato sauce and lots of spices : paprika, turmeric, dried chili pepper, cardamom, cloves, cumin, white pepper, black pepper, fresh garlic, garlic powder and coriander. That’s a lot of spices and we realize that you may not have all of these at home, however, we really do recommend getting them if you’re excited about learning to make homemade Indian food. Discovering new spices will be a revelation, they will add so much delicious flavor to your food and each one has a plethora of health benefits which is definitely a bonus!
If you are already used to cooking with spices or have recently started experimenting in your kitchen, we would love to hear which ones are your favorites! Which spices do you love to use in your recipes?
Looking for other tasty Indian inspiration? We love making spinach and cheese palak paneer, yogurt, cucumber and tomato raita and cheese naan. We also shared our 11 Indian Instagram Accounts to Follow. These Indian Instagrammers are so inspirational, we loved putting together this post!
We shared this recipe with our friends at Meat Free Mondays.
- 1 tsp of paprika
- 1 tsp of turmeric
- ¼ tsp of chili pepper
- 3 pods of cardamom
- 4 cloves
- 1 tsp of cumin
- 10 white peppercorns
- 5 black peppercorns
- 10 little potatoes
- ½ cauliflower
- 1 cup of tomato sauce
- 1 onion ( chopped)
- 2 cloves of garlic (minced)
- ¼ tsp of garlic powder
- ¼ cup of fresh coriander
- Salt & black pepper to taste
- Olive oil
- Heat the olive oil in a casserole on low heat.
- Add the potatoes (leaving the skin on), sprinkle with salt and black pepper, and cook until they soften (approximately 30 minutes).
- Meanwhile, using a frying pan, heat the black and white pepper corns, the cardamom and the cloves, on medium heat, for 2 minutes.
- Remove from heat, put in a mortar and crush to create a powder of mixed spices.
- Mix together the paprika, turmeric, chili pepper, cumin, cloves, peppers and cardamom.
- Heat olive oil in a pan on medium heat.
- Add the onion and garlic and cook for 5 minutes.
- Add the spices and cook for another 2 minutes.
- Reduce the heat to low.
- Pour in the tomato sauce and cook for another 5 minutes.
- Put aside.
- Cut the cauliflower into florets.
- Heat 3 cups of water in a large pot.
- Add a tsp of salt.
- Add the cauliflower and cook for 2 minutes.
- Remove from heat and strain the cauliflower.
- Cut the potatoes in half.
- Heat 2 tablespoons of olive oil in a large pot on medium heat.
- Add the potatoes, cauliflower, spicy tomato sauce and the fresh coriander.
- Cook for 5 minutes before serving.
- Sprinkle with fresh (raw) coriander.
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