One-Pot Wonders

Aloo Gobi

September 18, 2020
0 Ratings
Photo by MasalaMama
  • Prep time 10 minutes
  • Cook time 25 minutes
  • Serves 4
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

What You'll Need
  • For 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)
  • 2 teaspoons Magic Curry Powder by Masala Mama
  • 1½ inch pieces ginger, grated, finely chopped or paste
  • For garnish:
  • 1 small bunches fresh cilantro, chopped
  • 1 lime, zested and cut into wedges
  1. 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.
  2. 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.
  3. Add the cubed potatoes and ¼ teaspoon salt. Cook until potatoes are brown on some edges and cooked through, about 5 minutes.
  4. Add the Masala Mama Magic Curry Powder and ginger and cook for 5 minutes.
  5. 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.
  6. Adjust salt to taste, garnish with cilantro, and lime zest and serve hot with lime wedges on the side.

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