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Prep time
10 minutes
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Cook time
25 minutes
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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
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Ingredients
- For Aloo Gobi:
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3 tablespoons
mustard oil or olive oil
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1 teaspoon
cumin seeds
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½ teaspoons
nigella seeds (optional)
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2
bay leaves (optional)
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2-3
Yukon gold potatoes, par boiled and cubed (about 3 cups)
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1
small head of cauliflower, cut into florets, slightly larger than the potato (about 3 cups)
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2 teaspoons
Magic Curry Powder by Masala Mama
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1½ inch pieces
ginger, grated, finely chopped or paste
- For garnish:
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1 small bunches
fresh cilantro, chopped
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1
lime, zested and cut into wedges
Directions
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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.
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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.
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Add the cubed potatoes and ¼ teaspoon salt. Cook until potatoes are brown on some edges and cooked through, about 5 minutes.
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Add the Masala Mama Magic Curry Powder and ginger and cook for 5 minutes.
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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.
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Adjust salt to taste, garnish with cilantro, and lime zest and serve hot with lime wedges on the side.
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