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Recipe · By Marc Dessein ·

Aloo gobi, spiced cauliflower and potatoes

Close-up of spiced cauliflower and potatoes
Photo rovingI, cropped, licence CC BY 2.0, via Wikimedia Commons

An everyday dish in northern India, cooked the Punjabi way. The cauliflower and potatoes are first browned in the pan, then coated in spices and ginger.

The browned cauliflower tastes almost roasted. The potatoes are soft inside. Ginger and cumin lead, and the chilli stays in the background.

Method

  1. Heat the oil over a medium heat in a large frying pan. Fry the potatoes for about 10 minutes, until golden and almost tender. Drain them on kitchen paper.
  2. Turn the heat up to medium-high. Fry the cauliflower for 3 to 4 minutes, until golden brown. Drain it too.
  3. Turn off the heat. Pour off the oil, keeping just 2 tablespoons in the pan.
  4. Put the heat back on at medium-high. Add the ginger and stir for 10 seconds. Return the potatoes and cauliflower to the pan.
  5. Turn the heat down to medium. Add the turmeric, salt, cayenne, cumin and ground coriander. Stir gently to coat the vegetables.
  6. Add the water, stir once and cover. Turn the heat to low and cook very gently for 4 minutes.
  7. Add the fresh coriander and toss gently.

Serve hot, with white rice.