Recipe: Aloo Gobi

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.

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This recipe is accredited to Anthony Bourdain Parts Unknown.

Ingredients:

  • 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

Instructions:

  1. Sauté onion and chili in canola oil over medium heat until soft and golden brown, approximately eight minutes.
  2. Add garlic and ginger and cook for two minutes.
  3. Lower the heat. Add cumin, coriander, tumeric, garam masala, sugar and red chili powder. Cook for a few minutes
  4. Add tomatoes. Mix and let it simmer for a few minutes.
  5. Add cauliflower florets and potato chunks. Season with salt and pepper.
  6. 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.
  7. Remove from the heat, squeeze lemon juice over the top and garnish with cilantro.

Note:

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

Ingredients:

  • 1/4 cup canola oil
  • 1/2 cup garlic cloves
  • 1/2 cup fresh ginger, peeled and cut into slices

Instructions:

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.

15 thoughts on “Recipe: Aloo Gobi”

      1. Don’t think we placed any photos of the food in the journalogs that will be shared soon. And it seems we only took a half eaten photo… ok with that? We could tease out the cauliflower in the photo… let us know how to share it with you.

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