Aloo Gobi has always been one of my favorite Indian dishes. It’s usually thought of as a side dish, but it’s a proper curry in it’s own right. The combination of cauliflower and potatoes might seem a bit bland at first, but the spices really bring together a tasty dish.
Aloo Gobi (from Jamie Oliver’s Food Revolution, p. 88)
- 1 medium onion
- 2-3 fresh green chiles, to your taste
- a thumb-sized piece of fresh ginger root
- 1 bunch of fresh cilantro
- 1/2 a cauliflower
- 1 pound potatoes
- peanut or vegetable oil
- a pat of butter (omit if making vegan)
- 1 tablespoon black mustard seeds
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- sea salt and freshly ground pepper
- 1 lemon
- Preheat oven to 425.
- Peel, halve and finely chop the onion. finely slice chiles. Peel and finely chop the ginger. Pick cilantro leaves and finely chop stalks. Discard the outer green leaves of the cauliflower, break into florets. Peel the potatoes and cut them into 3/4-inch cubes
- Put a large ovenproof panon a medium to high heat and add a couple of lugs of oil and the butter. Add the onion, chiles, ginger, cilantro stalks, mustard seeds, turmeric and cumin and cook for 7 to 10 minutes, until softened and golden. Stir in cauliflower and potatoes. Season with salt and pepper and add 1 2/3 cups of water. Bring to a boil, then turn the heat down and simmer with the lid on until the veggies are cooked and soft. Check the curry regularly to make sure it’s not drying out, and add extra water if necessary.
- Stir pan one more time, then put the pan into the preheated oven for another 20 minutes. Taste and add more salt and pepper if needed.
- Sprinkle with the chopped cilantro leaves, and serve with some lemon wedges for squeezing over.
- Serve and enjoy!