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)!

Course Side Dish

Cuisine Indian

Prep Time 10

Cook Time 25

Total Time 35

Servings servings

Calories 112kcal

Author Toni Dash

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