Author Notes: This recipe is a ode to my dearest mom --- this is her favorite dish! A family heirloom recipe that has traveled from generation to generation, and East to West. Aka Alloo Gobhi boasts robust flavors, medicinal attributes, color & aroma therapy, and minimal ingredients. A traditional entree made in the Indian kitchen as a daily or weekly staple. I hope your family enjoys the subtleties of this vegetarian delight! - Currysutra
- 1 head cauliflower; cut into 1” pieces
- 2 medium sized sweet potatoes; peeled and cubed
- 2 tablespoons coconut or olive oil
- 1 tablespoon fresh ginger; finely sliced or chopped
- 5-6 pieces garlic cloves; sliced or chopped
- 1 teaspoon salt (adjust to taste)
- 1/2 teaspoon turmeric
- 1 teaspoon Currysutra curry powder
- 1 teaspoon cumin seeds
- 1/2 teaspoon red chili/cayenne powder
- 1/2 cup water
- 1 tablespoon butter (optional, vegans can omit)
- 1/2 teaspoon Currysutra garam masala
- 1/2 teaspoon red chili flakes (optional)
- pinches black pepper (ground)
- 1/4 cup finely chopped fresh cilantro
- Cut & divide cauliflower into 1” florets; rinse thoroughly and drain.
- Heat oil in a wok or saucepan on medium high heat for 1 minute.
- Add ginger and garlic; fry for 1 minute.
- Add cumin seeds, turmeric, curry powder, salt and red chili powder/cayenne.
- Add cauliflower & potatoes; mix and stir evenly.
- And then, add water and stir.
- Cover and cook for 8-10 minutes, or until cauliflower and potatoes are tender.
- Add butter, reduce heat to low and simmer for a couple of minutes.
- Remove the cover/lid and increase the heat to get rid of any excess water.
- Add black pepper and stir slightly.
- Transfer to a serving dish.
- Garnish with garam masala, red chili pepper flakes, and fresh cilantro.
- This recipe was entered in the contest for Your Best Family Recipe