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
head cauliflower; cut into 1” pieces
medium sized sweet potatoes; peeled and cubed
coconut or olive oil
fresh ginger; finely sliced or chopped
garlic cloves; sliced or chopped
salt (adjust to taste)
Currysutra curry powder
red chili/cayenne powder
butter (optional, vegans can omit)
Currysutra garam masala
red chili flakes (optional)
black pepper (ground)
finely chopped fresh cilantro
In This Recipe
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.