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  • ร—
    Home ยป Recipes ยป Side Dishes ยป Spiced Indian Cauliflower and Potatoes {Aloo Gobi}

    LAST UPDATED: September 14, 2020 โ€ข FIRST PUBLISHED: April 24, 2013 By Toni Dash 10 Comments

    Spiced Indian Cauliflower and Potatoes {Aloo Gobi}

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    This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.

    Spiced Indian Cauliflower and Potatoes {Aloo Gobi} in bowl

    Spiced Indian Cauliflower and Potatoes {Aloo Gobi} in bowl

    Spiced Indian Cauliflower and Potatoes {Aloo Gobi} in bowl
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    I will admit I cannot resist a novel fruit or vegetable. I love the abundance of color at this time of year and sampling traditional produce in eye-catching colors. I believe the vibrancy of their hue perks up interest in eating vegetables which might otherwise be dismissed.

    There are many vegetables I prefer to eat raw, not loving their flavor change when they are cooked. Invariably however paired with some sultry spice and I’m smitten. I had a bit of a hiatus in dining out for international cuisine after discovering I was gluten intolerant. After traveling and living around the world, eating everything I chose, the culinary brakes went on as I found my way through the maze of gluten and eating gluten free.

    Orange and Purple Cauliflower

    I stopped going out to restaurants completely until I got my gluten-free sea legs. Slowly I wove my favorite international cuisine back into the dining out regime:  Mexican, Japanese, Thai and thanks to key restaurants with dedicated ‘GF’ menus, Chinese food. Ironically one of the most accommodating and personal favorites left behind until a bit over a year ago was Indian food. I think somehow in the period of regrouping I forgot to check its gluten proclivities but it truly is one of the easiest cuisines to work with and I have found most restaurant owners are keenly aware of gluten in their food.

    Spiced Indian Cauliflower and Potatoes up close

    Inspired by this beautiful purple and orange cauliflower I wanted to share one of my favorite Indian dishes, Aloo Gobi, or Spiced Cauliflower and Potatoes. For my version I included a gourmet trio of Colorado colored fingerling potatoes, again to enhance the visual aspect of the dish. It is a simple recipe and very easy to make; healthy too. If you have not prepared curry-type dishes allowing the dry spices to build flavor in the heat of the pan before adding the key ingredients you are certainly in for a treat! The aromas fill the kitchen in a most full and pungent way; I find it completely transporting with visions of exotic locales. This recipe, as with most ethnic dishes are always made slightly differently from region to region, and family to family. I hope you’ll enjoy my seasonal spin!

    Purple and Orange Cauliflower cut

     

    Spiced Indian Cauliflower and Potatoes with spoons

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    Recipe

    Spiced Indian Cauliflower and Potatoes {Aloo Gobi} in bowl

    Spiced Indian Cauliflower and Potatoes {Aloo Gobi}

    This sultry, spicy dish of cauliflower and potatoes is lightly cooked allowing the vegetables to still have great structure. Done in about 30 minutes it's a quick flavorful addition to any meal. If colorful cauliflower and potates are not available, make the recipe with traditional versions (it will still be great)!
    5 from 1 vote
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    Course: Side Dish
    Cuisine: Indian
    Prep Time: 10 minutes minutes
    Cook Time: 25 minutes minutes
    Total Time: 35 minutes minutes
    Servings: 4 servings
    Calories: 112kcal
    Author: Toni Dash
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    Ingredients

    • ½ teaspoon Turmeric
    • ½ teaspoon Hot Paprika
    • ½ teaspoon Garam Masala
    • 2 teaspoons ground Cumin
    • 1/8 teaspoon Cayenne Pepper
    • 4 small Garlic cloves , peeled and diced
    • 1- inch piece of fresh Ginger , peeled and diced
    • ½ teaspoon plus 1 tablespoon Vegetable Oil
    • 1 teaspoon whole Cumin Seeds
    • 1 pound thin-skinned Potatoes (new potatoes, fingerling, etc), scrubbed and cut into small cubes
    • 1 cup water divided
    • ½ pound Orange Cauliflower , cut into small florets or pieces
    • ½ pound Purple Cauliflower , cut into small florets or pieces

    Instructions

    • In a small bowl mix spices together (turmeric, hot paprika, garam masala, ground cumin and cayenne). Set aside.
    • In a bowl mix together diced garlic, diced ginger and ½ teaspoon oil. Alternatively you may place all three ingredients in a small chopped to both dice and mix the ingredients.
    • In a large heavy skillet over medium high heat combine the cumin seeds and 1 ½ teaspoon garlic-ginger mixture. Sautee until seeds begin to brown approximately 3-4 minutes.
    • Add 1 tablespoon oil and spice mixture to the skillet. Allow spices to heat, stirring occasionally for about two minutes.
    • Add the potatoes, ½ cup water, stir to coat potatoes, cover and simmer over medium heat for 10 minutes.
    • Add the cauliflower, ½ cup water, stir to coat and cook an additional 5-10 minutes. Check for doneness and serve hot.

    Notes

    If colored cauliflower is not available, white cauliflower may be substituted.

    Nutrition

    Calories: 112kcal | Carbohydrates: 22g | Protein: 5g | Fat: 1g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 48mg | Potassium: 846mg | Fiber: 5g | Sugar: 2g | Vitamin A: 160IU | Vitamin C: 68.6mg | Calcium: 78mg | Iron: 5.3mg
    Spiced Indian Cauliflower and Potatoes {Aloo Gobi} in bowl
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    Did you make this recipe?Mention @boulderlocavore or tag #boulderlocavore!

    Aloo Gobi (Spiced Cauliflower and Potatoes)

    Are you gluten-free and have a favorite ethnic food you have found is easy to eat safely? I’d love to hear about your experiences!

     

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    Reader Interactions

    Comments

    1. plasterer bristol says

      November 09, 2015 at 1:38 am

      Love this recipe, tastes delicious. Top marks.

      Simon

      Reply
    2. john@kitchenriffs says

      April 24, 2013 at 5:58 pm

      Gorgeous cauliflower! Some of the prettiest I’ve seen. And a great dish, too. One of our friends is gluten intolerant, and Indian is actually one of our favorite things to cook for her – so much you can do, and such great flavor. Love your dish – it’s a classic, and one I often make. Good stuff – thanks.

      Reply
      • Toni Dash says

        April 25, 2013 at 4:40 pm

        Indian food really is perfect! At a restaurant there are few things a GF person CAN’T eat. I too love the color of this cauliflower. Makes eating it all the more fun even though the flavor is virtually the same as white cauliflower.

        Reply
    3. Mr. & Mrs. P says

      April 24, 2013 at 2:50 pm

      5 stars
      Gorgous looking cauliflower dish!!! Never seen purple cauliflower before!!!

      Reply
      • Toni Dash says

        April 25, 2013 at 4:45 pm

        Thank you! It’s gorgeous isn’t it? And so beautiful together! The flavor is basically the same as white cauliflower but I can’t resist the colored verisons.

        Reply
    4. Viviane Bauquet Farre- Food and Style says

      April 24, 2013 at 3:34 pm

      Gorgeous and flavorful as always, Toni!

      Reply
      • Toni Dash says

        April 25, 2013 at 4:43 pm

        Thank you Viviane! Happy spring to you!

        Reply
    5. Happy Valley Chow says

      April 24, 2013 at 1:49 pm

      I have never used purple or orange cauliflower before, sooo cool! This sounds like an amazing dish, definitely need to try ๐Ÿ™‚

      Happy Blogging!

      Reply
    6. Helene says

      April 24, 2013 at 12:13 pm

      Oh no that means no naan for you Toni (that’s my all time favorite, used to eat it every day in our tandoori take away!). I can’t imagine how difficult it must have been for you at the beginning to get adjusted. I would be at a loss because bread is an essential in our cuisine and lives. However, you are doing a great job, just look at the perfect aloo gobi! btw I have never seen such gorgeous cauliflowers in my life. Wish I could plant them. ๐Ÿ™‚

      Reply
      • Toni Dash says

        April 24, 2013 at 12:18 pm

        Thank you Helene for your sweet thoughts. When I first found out I literally did not know what gluten was and felt I’d been told to climb Mt. Everest with no oxygen! 8 years and 2 gluten free kids later and it has all fallen into place! I agree on the cauliflower too!

        Reply
    5 from 1 vote

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    Welcome! Iโ€™m Toni Dash. Iโ€™m a Certified Nutrition Coach and the professional writer/blogger, photographer, recipe developer and creator of Boulder Locavoreยฎ. Iโ€™m so glad you are here!

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