Indian
Aloo Gobi
Dry-style North Indian potatoes and cauliflower with browned edges, tomato, ginger, cumin, turmeric, and garam masala.
4 servings · 25 minutes prep · 35 minutes cook
Ingredients
Ingredients
- 1 lb cauliflower, cut into 1 1/2-inch florets with tender stems
- 12 oz Yukon Gold potatoes, peeled and cut into 3/4-inch pieces
- 3 tbsp mustard oil
- 1 tsp cumin seeds
- 1/8 tsp asafoetida
- 1 medium yellow onion, finely chopped
- 1 tbsp finely chopped fresh ginger
- 3 garlic cloves, finely chopped
- 1 serrano chile, slit lengthwise
- 1 small plum tomato, finely chopped
- 1 1/2 tsp Diamond Crystal kosher salt, divided
- 3/4 tsp ground coriander
- 1/2 tsp Kashmiri chile powder
- 1/2 tsp ground turmeric
- 1/2 tsp garam masala
- 1 tsp amchur
- 1/3 cup chopped cilantro
- 1 tbsp fresh lemon juice
Directions
Brown the Cauliflower and Build the Masala
- With a chef knife, trim the cauliflower into evenly sized florets. Rinse them and dry exceptionally well. Heat the mustard oil in a wide heavy kadai or skillet over medium-high heat until it just begins to smoke, then reduce the heat to medium.
- Add the cumin and let it crackle. Add the asafoetida, onion, ginger, garlic, and serrano; cook until the onion is golden at the edges, 7 to 9 minutes.
- Add the tomato and 1/2 tsp salt. Cook, mashing and stirring, until the tomato has completely collapsed and the oil begins to separate, 4 to 5 minutes. Stir in the coriander, chile powder, and turmeric for 20 seconds.
Cook the Potatoes and Cauliflower
- Add the potatoes and 1/2 tsp salt and toss until thoroughly coated. Spread them in one layer, cover tightly, and cook over medium-low heat for 8 minutes, turning once. Add 1 tbsp water only if the spices threaten to scorch.
- Add the cauliflower and remaining 1/2 tsp salt. Toss gently, cover, and cook over medium-low heat until the vegetables are almost tender but still hold their shape, 10 to 12 minutes, uncovering and turning them every 3 minutes so steam does not accumulate.
- Uncover, increase the heat to medium-high, and cook without stirring for 2 minutes to brown the vegetables. Turn and repeat until the cauliflower has browned edges and any moisture has evaporated, 4 to 6 minutes total.
Season and Finish
- Sprinkle with the garam masala and amchur, toss for 30 seconds, and remove from the heat. Fold in the cilantro and lemon juice and serve immediately.
