I found this recipe from Anthony Bourdain’s Parts Unknown. It’s incredibly easy to make and incredibly tasty. Aloo means potato. Gobi means cauliflower. So Aloo Gobi is a dish of cauliflowers and potatoes.
This recipe is accredited to Anthony Bourdain Parts Unknown.
- 2 tablespoon canola oil
- 1 large onion, chopped
- 1 long chili, chopped
- 4 garlic cloves, finely chopped
- 1 midsize ginger, grated
- 2 large tomatoes, chopped
- 2 large potatoes, cut in chunks
- 1 head cauliflower, cut into small florets
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon garam masala
- 1/2 teaspoon sugar
- 1/4 teaspoon red chili powder
- juice of 1/2 lemon
- Salt and pepper to taste
- 1 bunch of cilantro, chopped
- Sauté onion and chili in canola oil over medium heat until soft and golden brown, approximately eight minutes.
- Add garlic and ginger and cook for two minutes.
- Lower the heat. Add cumin, coriander, tumeric, garam masala, sugar and red chili powder. Cook for a few minutes
- Add tomatoes. Mix and let it simmer for a few minutes.
- Add cauliflower florets and potato chunks. Season with salt and pepper.
- Cover and cook on low heat for half an hour, stirring occasionally, until the cauliflower and potatoes are tender. Add only a little bit of water if needed.
- Remove from the heat, squeeze lemon juice over the top and garnish with cilantro.
If you don’t like the sensation of biting into a piece of ginger, you can use a home-made Ginger-Garlic Paste instead. This recipe is adopted from Aarti Sequeira of Food Networks
- 1/4 cup canola oil
- 1/2 cup garlic cloves
- 1/2 cup fresh ginger, peeled and cut into slices
Combine ginger and garlic in a food processor, pulse several times till it blends. With the machine running, slowly dribble canola oil and process until it reaches a smooth paste. You may also use a pestle mortar for this. The paste can be store in a glass jar for up to 3 weeks.