Aloo Gobi (Curried Cauliflower and Potatoes)

Potatoes and cauliflowers were introduced to India relatively recently — potatoes in the 17th century and cauliflowers not until the early 1800s — but as one would expect, Indians have taken these vegetables and made them uniquely their own in an array of what are now classic dishes. In fact, India is the world's third and second largest producer of potatoes and cauliflowers respectively.

Aloo gobi — literally "potato and cauliflower" — is perhaps the most classic of these and one of the most defining exmaples of what Indian cuisine can do with ordinary vegetables. Popular across north India as well as Pakistan and Bangladesh, aloo gobi is a staple offering on the menus of Indian restaurants here in London and across North America. And being so popular, there are countless preparations for aloo gobi. But what all recipes have in common apart from potatoes, cauliflower and turmericc — which give aloo gobi its enchanting yellow color — is the gentle addition of spices and seasonings that enhance the flavor of the vegetables.

My version — adapted from Yamuna Devi's prize winning cookbook Lord Krishna's Cuisine — features potatoes and cauliflower simmered in a fragrant sauce that includes aromatic cumin seeds, fresh chilies to bring a little heat, and tomatoes to add tanginess and color.

A vegetarian classic in my own kitchen now, you may also want to consider a slightly different take of the dish which includes buttery chickpeas.

On the menu with:
Fennel-Flavored Urad Dal Soup
Basmati Rice with Ginger-Seasoned Yogurt

Aloo Gobi (Curried Cauliflower and Potatoes)

Recipe by Lisa Turner Adapted from Lord Krishna's Cuisine: The Art of Indian Vegetarian Cooking Cuisine: Indian Published on February 20, 2008 The classic north Indian curried vegetable dish — fragrant, spicy and delicious Preparation: 20 minutes Cooking time: 20 to 25 minutes Print this recipe Ingredients: 4 tablespoons ghee or a mixture of butter and oil small handful of green chilies, seeded and cut into thin strips 1/2-inch piece fresh ginger, grated or minced 1 teaspoon cumin seeds 1/2 teaspoon brown mustard seeds 3 medium potatoes, cut into strips 1 medium cauliflower, cut into 2-inch florets 2 medium tomatoes, chopped 1/2 teaspoon turmeric 2 teaspoons ground coriander 1/2 teaspoon garam masala 1 teaspoon brown sugar (optional) 1 1/4 teaspoons sea salt, or to taste 3 to 4 tablespoons fresh cilantro or parsley, chopped lime or lemon wedges for garnish (optional) Instructions: Heat the ghee or butter and oil mixture in a large saucepan over medium-high heat. When hot, add the chilies, ginger, cumin seeds, and mustard seeds. Stir and fry until the mustard seeds turn gray and begin to pop. Immediately add the potatoes and cauliflower, and continue to stir for 5 minutes or until the vegetables start to brown. Add the tomatoes, turmeric, coriander, garam masala, brown sugar (if using), salt, and half of the chopped parsley or cilantro. Stir to combine, cover, and gently cook over low heat, stirring occasionally, for 15 to 20 minutes or until the vegetables reach your desired tenderness. Serve with the remaining fresh parsley or cilantro and lemon or lime wedges if desired. Makes 5 to 6 servings