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aloo gobi

ClubFoody avatar
Recipe by
Francine Lizotte
@ClubFoody
Surrey South, BC

With a beautiful combination of ingredients, this delicious vegetarian dish is sure to tickle your taste buds.

yield 4 servings
prep time 15 Min
cook time 35 Min
method Stove Top

Ingredients For aloo gobi

  • 3 Tbsp
    coarse sea salt, for boiling water
  • 3 c
    yukon gold potatoes, peeled and cubed into 3/4-inch pieces
  • 3 c
    cauliflower florets
  • 3 Tbsp
    canola oil
  • 1 tsp
    cumin seeds
  • 1 1/2 c
    yellow onions, chopped
  • ground himalayan pink salt, to taste
  • 1 lg
    chili such as jalapeño or serrano, seeded and finely chopped
  • 3 lg
    roma tomatoes, cubed
  • 1/2 Tbsp
    raw sugar
  • 2 Tbsp
    ginger, minced
  • 5 lg
    cloves garlic, pressed
  • 1/2 Tbsp
    garam masala
  • 1 tsp
    ground cumin
  • 1 tsp
    ground coriander
  • 1 tsp
    ground turmeric
  • 1/2 tsp
    smoked paprika
  • 1/2 tsp
    lemon zest
  • 1/4 tsp
    cayenne pepper
  • 1/4 tsp
    freshly ground black pepper, or to taste (i always use mixed peppercorns)
  • 2 c
    low-sodium chicken broth
  • 1/2 c
    green peas, frozen
  • 1 Tbsp
    chopped cilantro, for garnish

How To Make aloo gobi

  • 1
    In a large pot, add coarse sea salt and bring to a boil. Add potato cubes and boil for 5 minutes. Add cauliflower florets and boil for 4 minutes.
  • 2
    Using a slotted spoon, transfer the veggies to a bowl and set aside. Reserve ½ cup of water.
  • 3
    In a large skillet over medium heat, add oil and when hot, add cumin seeds; fry for 1 ½ to 2 minutes.
  • 4
    And onions, sprinkle on salt and sauté until translucent, about 5 minutes.
  • 5
    Add green chili, tomatoes add sugar; cook for 3 minutes. Add ginger and garlic; sauté for 1 minute.
  • 6
    Transfer the mixture to a blender and add ¼ cup reserved vegetable water or enough to make it smooth.
  • 7
    Return the blended mixture back to the skillet and back on the stove.
  • 8
    Always on medium heat, add garam masala, cumin, coriander, turmeric, paprika, lemon zest, cayenne pepper, and black pepper; stir to blend.
  • 9
    Pour in chicken broth, stir before adding partially cooked potatoes and cauliflower. Stir to combine, increase the heat to high and bring the mixture to a boil.
  • 10
    Add green peas, stir, cover, and reduce to medium-low; cook for 8 minutes or until the veggies are tender.
  • 11
    Garnish with chopped cilantro and serve with naan.
  • 12
    To view this healthy Indian dish on YouTube, click on this link >>> https://youtu.be/AcUPIWaCxoQ
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