One-Pot Wonders

Aloo Gobi

September 18, 2020
0 Ratings
Photo by MasalaMama
Author Notes

A quintessential Punjabi sookhi subzee, meaning dry vegetable dish. My mother’s favorite, it’s a simple and delightful dish of cauliflower and potatoes cooked with ginger and spices and finished with raw mango powder. A fantastic accompaniment to curries made with Masala Mama sauces. —MasalaMama

  • Prep time 10 minutes
  • Cook time 25 minutes
  • Serves 4
  • Aloo Gobi
  • 3 tablespoons mustard oil or olive oil
  • 1 teaspoon cumin seeds
  • ½ teaspoons nigella seeds (optional)
  • 2 bay leaves (optional)
  • 2-3 Yukon gold potatoes, par boiled and cubed (about 3 cups)
  • 1 small head of cauliflower, cut into florets, slightly larger than the potato (about 3 cups)
  • teaspoons curry powder (recipe below)
  • 1½ inch pieces ginger, grated, finely chopped or paste
  • 1-1½ teaspoons Amchoor (raw mango powder)
  • 1 small bunch of cilantro, chopped
  • Curry Powder Blend for Vegetables, Lentils, etc.
  • 1 teaspoon coriander (coarse ground if available)
  • ¾ teaspoons turmeric powder
  • ½ teaspoons red chili powder
  • ¼ teaspoons Asafoetida
  • ¼ teaspoons Garam Masala
In This Recipe
  1. For the curry powder: Place all the spices in a small bowl and mix together. To store, place in an airtight container.
  2. Heat oil in a wide pan over medium-high heat. Add the cumin seeds, nigella seeds, and bay leaves and cook for a few seconds or until they pop and the cumin seeds turns a shade darker.
  3. Add the cauliflower and ½ teaspoon salt and toss well. Cook, stirring every couple of minutes until the cauliflower is charred on some edges and about 80% cooked.
  4. Add the cubed potatoes and ¼ teaspoon salt. Cook until potatoes are brown on some edges and cooked through, about 5 minutes.
  5. Add the curry powder and ginger and cook for 5 minutes.
  6. Add the Amchoor and cook for for a minute or two.
  7. If the cauliflower or potato is still a bit under-cooked, lower the heat, cover, and cook until the cauliflower and potato is cooked but not mushy – for this dish I like my cauliflower well done and not crunchy.
  8. Adjust salt to taste, garnish with cilantro, and serve hot.

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