My bestie was visiting from the US and kept going on about how yummy Aloo Gobi (potatoes and cauliflower) was and that I should make it. So after she left (and because I was missing her terribly) I bought some cauliflower and whipped up my own version including fried onions and fennel seeds, both of which give a sweet and tasty twist on the original Indian dish. Best of all – the kids love it!
Serves 6 as a side dish
Preparation Time: 5 minutes / Cooking Time: 20 minutes
- 2 large potatoes
- 1 small cauliflower
- 1 brown onion
- ¼ cup ghee
- 1 heaped tsp garlic and ginger paste
- ½ tsp turmeric powder
- 1 tsp paprika powder
- ½ tsp mustard seeds
- 1 tsp fennel seeds
- 1 tsp cumin seeds
- 20 curry leaves (optional)
- 1-2 tsp salt, to taste
- Few cracks of pepper
- Peel the potatoes, and chop into 1 cm cubes. Set aside.
- Break the cauliflower apart into small florets.
- Bring a medium pot of water to the boil and boil cauliflower for 5 minutes. Drain and set aside.
- Peel the onion, cut in half and slice thinly into half-rings.
- Heat the ghee in a large wok. Add the sliced onion and fry on low heat for 5 minutes, until transulent. NOTE – you don’t want to brown the onions too much at this stage as they will cook further after the potatoes are added.
- Add ginger and garlic paste, turmeric powder, paprika powder, mustard seeds, fennel seeds, cumin seeds and curry leaves (optional). Fry for 1 minute.
- Add the potatoes, stir to coat well with onion/spice mix and fry for 5-10 minutes, stirring frequently until potatoes are cooked through.
- Add the cauliflower, stir and cook for 2 minutes until heated through and coated evenly with masalas.
- Add the salt to taste, and a few cracks of pepper. NOTE – You may need a bit more salt depending on the size of your potatoes and cauliflower. The flavour of turmeric really comes out well when seasoned correctly.
This is a great side dish to any meal, and you can add fresh chopped chilli if you want more of a kick!