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Prep time
20 minutes
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Cook time
20 minutes
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Serves
2-4 people
Author Notes
Alu Gobi is a North Indian vegetable entree dish, easy and quick. No surprises that it is a popular weeknight dish. It is dry and pairs well with roti, so it is commonly found in lunchboxes. Also befitting a party menu where a dry sabji and a saucy sabji are de rigueur, alu gobi check marks the box of a dry sabji beautifully. Notwithstanding that it is enjoyed by the kids, adults, fussy and persnickety alike. —Annada Rathi
Ingredients
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2
small red or yellow potatoes, peeled and cut into cubes, 1.5" x 1"
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3 cups
cauliflower florets about 2" x 1.5"
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1 teaspoon
ginger peeled and grated
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2 teaspoons
coriander powder
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1 teaspoon
cumin powder
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1/2 teaspoon
red chile powder
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1/2 teaspoon
turmeric powder
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3/4 teaspoon
table salt
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2 tablespoons
lime juice
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3 tablespoons
vegetable oil
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1/2 teaspoon
cumin seeds
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1/4 cup
chopped cilantro
Directions
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Heat 3 tablespoons vegetable oil in a thick-bottomed pan and add cumin seeds after waiting for 2 minutes for the oil to heat up.
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Once the seeds stop popping, add turmeric, cauliflower florets, potatoes and salt, stir well and cover. Sauté intermittently and leave it covered for 10 minutes. With the help of salt and the lid, the cauliflower is going to start sweating. We want both the vegetables to cook in this sweat (sounds gross, but stay with me)
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Follow with ginger, coriander, cumin, red chile powder, salt and lime juice.
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Cover with a lid and keep stirring every few minutes as the goal is to get a dry Alu Gobi and vegetables that are firm yet fully cooked. Test the level by inserting a knife in a piece of cauliflower and potato. Knife should go in smoothly but the piece should not fall apart as a result.
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This goal should be achieved in about 15-20 minutes but if you find that vegetables are sticking to the pan, or they are still not cooked, sprinkle a handful of water, cover and perform the knife test again after 5 minutes or so.
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Garnish with freshly chopped cilantro and serve hot or at room temperature with roti or paratha or layer over white rice, brown rice, wild rice, or quinoa and drizzle with yogurt sauce made from plain yogurt whisked with salt, red chile powder and cumin powder.
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