ALOO GOBI | Indian style potatoes and cauliflower in a creamy sauce
Making Indian food at home doesn’t have to be intimidating or time consuming. This Indian-inspired “Aloo Gobi” recipe blends the spiced veggies of Aloo Gobi with the rich sauciness of a Tikka Masala. Plus it’s inexpensive, gluten free, vegetarian, and easy to make into vegan for my people with food sensitivities. Put an egg on it and get ready to have a new weeknight fav in your arsenal.
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For this recipe you will need
1/2 HEAD CAULIFLOWER
3/4 LB POTATO
12 oz LB GREEN BEANS
1 C. (Roughly)FROZEN PEAS
1 YELLOW ONION
4 CLOVES GARLIC
1 JALAPENO
3-4 INCHES GINGER
6g TURMERIC
6g GROUND CUMIN
15g CURRY POWDER
3g GARAM MASALA
3g CHILE FLAKE
20g TOMATO PASTE
350g WATER OR STOCK
350g PUREED TOMATOES (I use tomato passata)
20-30g SUGAR (to taste)
2-3 TBPS COCONUT OIL
1/4C. to 1/2C. Heavy Cream or COCONUT MILK
SALT TO TASTE!!
Think hard about topping with fried eggs
1. Dice cauli and potato into large dice
2. Chop down onion into medium dice, mince the garlic, microplane or grate the ginger, small dice the jalapeno
3. Cut green beans into 1.5″ long pcs
4. Heat coconut oil in large dutch oven over high heat, add in potatoes and a pinch of salt, saute 3 mins
5. Add in cauli/onions and saute with potoes 5-6 minutes, scraping bottom with wooden spoon to release any browned potato starch
6. Add in Ginger, Jalapeno and garlic, and the spices and fry with veggies for 1-2 minutes.
7. Add tomato paste, stir to coat vegtables, then the water or stock and tomato puree
8. Bring to simmer, add green beans and make sure vegetables are submerged as best as you can and cook covered 15-18 minutes or until the potatoes and cauli are just getting tender.
9. Stir in peas and cream or coco milk and sugar, season to taste with salt
For the PILAF
200g RICE ( I used Medium grain calrose)
400g WATER
7g SALT
3 TBPS BUTTER
#indianfood #aloogobi #quickdinners
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Recipe Video:
