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  • Aloo Gobi
    Potatoes and Cauliflower

    YIELD: 7 CUPS / 1.7 L
    TOOLS: You’ll need a heavy-bottomed, 4-quart / 4-L sauté pan with a lid.
    NOTE: This dish is even more delicious if you add 1 cup / 130 g of frozen or fresh peas just after the potato in Step 2. You can also boost its protein by substituting edamame for the peas.

    One of the better known North Indian vegetarian dishes outside of India, Aloo Gobi is a mainstay in any Indian household. It’s also quite the surprise. On paper, cauliflower and potatoes sounds boring. But combine them with the right spices, and you’ll have a dish that leaves you wanting more. This recipe was hailed a 2013 favorite by the Chicago Tribune’s Good Eating section.

    • 3 tablespoons /45 mL ghee or vegetable oil
    • ½ teaspoon hing (asafetida)
    • 2 teaspoons cumin seeds
    • 1 teaspoon turmeric powder
    • 1 large yellow or red onion, roughly chopped
    • 2 teaspoons plus 1 pinch salt, divided
    • 2 heaping tablespoons grated or minced ginger
    • 4 cloves garlic, peeled and grated or minced
    • 4 fresh Thai, serrano, or cayenne chiles, stems removed and finely sliced
    • 1 large potato (russet or red), peeled, diced, and submerged in water to avoid browning
    • 1 medium head cauliflower, trimmed and cut into florets
    • 2 teaspoons Garam Masala
    • 1 teaspoon ground coriander
    • 1 teaspoon red chile powder or cayenne pepper
    • ¼–½ cup /60–120 mL water
    • 1 heaping tablespoon minced fresh cilantro
    • Brown or white basmati rice, Roti, or Naan, for serving
    1. In a heavy-bottomed, 4-quart / 4-L sauté pan over medium–high heat, warm the ghee. Add the hing, cumin seeds, and turmeric and cook for 40 seconds, until the cumin seeds sizzle and turn reddish-brown.
    2. Add the onion and the pinch of salt to the sauté pan. Stir well and cook for 2 minutes, until the onion is slightly browned. Add the ginger, garlic, and fresh chiles and cook, stirring occasionally, for 40 seconds. Add the drained potato and cook for 1 minute, until it softens slightly.
    3. Add the cauliflower, Garam Masala, coriander, red chile powder, and the remaining 2 teaspoons of salt to the sauté pan. Cook, uncovered and stirring constantly, for 3 minutes. If the ingredients start to stick to the bottom of the pan, add the water, 1 tablespoon at a time. Be sure to do so carefully; don’t add too much water, or the vegetables will get soggy.
    4. Reduce the heat to medium or medium–low, cover, and cook, stirring occasionally, for 10 to 12 minutes. Use your judgment—if you like the vegetables softer, cook a little longer.
    5. Add the cilantro to the sauté pan. Cover and remove from the heat. Set aside for 5 minutes to allow the flavors to blend.
    6. Transfer to a serving bowl and serve immediately with the brown or white basmati rice, Roti, or Naan.

Indian For Everyone by Anupy Singla. Copyright © 2014 Anupy Singla. Published by Agate Publishing. All rights reserved.

© 2016 Alta Editions LLC.