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
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Ingredients
- Main ingredients
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1
head cauliflower; cut into 1” pieces
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2
medium sized sweet potatoes; peeled and cubed
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2 tablespoons
coconut or olive oil
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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
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1 teaspoon
Currysutra curry powder
-
1 teaspoon
cumin seeds
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1/2 teaspoon
red chili/cayenne powder
-
1/2 cup
water
- Garnish ingredients
-
1 tablespoon
butter (optional, vegans can omit)
-
1/2 teaspoon
Currysutra garam masala
-
1/2 teaspoon
red chili flakes (optional)
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Pinch
black pepper (ground)
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1/4 cup
finely chopped fresh cilantro
Directions
-
Cut & divide cauliflower into 1” florets; rinse thoroughly and drain.
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Heat oil in a wok or saucepan on medium high heat for 1 minute.
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Add ginger and garlic; fry for 1 minute.
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Add cumin seeds, turmeric, curry powder, salt and red chili powder/cayenne.
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Add cauliflower & potatoes; mix and stir evenly.
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And then, add water and stir.
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Cover and cook for 8-10 minutes, or until cauliflower and potatoes are tender.
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Add butter, reduce heat to low and simmer for a couple of minutes.
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Remove the cover/lid and increase the heat to get rid of any excess water.
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Add black pepper and stir slightly.
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Transfer to a serving dish.
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Garnish with garam masala, red chili pepper flakes, and fresh cilantro.
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