foodnetwork.com

Aloo Gobi (Punjabi-style Cauliflower and Potatoes with Ginger)

4.4(21)

This everyday cauliflower and potato dish is generally eaten with flatbreads (rotis or parathas) as well as a yogurt relish and some pickles. You may serve it as part of any meal, along with greens, beans and rice or bread.

by Food Network·published 2015-05-17

Open original recipe

IndianSide Dish

Servings

4 servings

Total time

—

Calories / serving

143 kcal

Ingredients (11)

serves

Peanut or canola oil, for shallow fryingoil
1 pound boiling potatoes, peeled and cut into thick 2 by 1 by 1-inch friespotato
1 head cauliflower (1 3/4 pounds), cut into delicate floretscauliflower
1 tablespoon peeled finely chopped fresh gingerginger
1/4 teaspoon ground turmericturmeric
3/4 to 1 teaspoon saltsalt
1/4 teaspoon cayennecayenne
1 teaspoon ground cumincumin
1 teaspoon ground coriandercoriander
3 tablespoons waterwater
2 to 3 tablespoons coarsely chopped cilantro leavescilantro

Instructions (1 steps)

01Put the oil in a large frying pan and set over medium heat. When it is hot, put in the potatoes and fry them until they are golden and almost tender, about 10 minutes. Lift the potatoes out with a slotted spoon, and drain on paper towels. Turn the heat to medium-high, put in the cauliflower florets, and fry for 3 to 4 minutes, until they are golden brown. Lift the cauliflower out with a slotted spoon and drain on paper towels. Turn the heat off. Remove all the oil from the frying pan except for 2 tablespoons (the extra oil can be drained and reused). Turn the heat to medium-high and put in the ginger. Stir for 10 seconds. Now return the potatoes and cauliflower to the pan. Turn the heat down to medium. Put in the turmeric, salt, cayenne, cumin, and coriander. Stir gently to coat the vegetables with the spices. Add 3 tablespoons of water. Stir once and cover the pan. Turn the heat down to low and cook very gently for 4 minutes. Add the cilantro and toss gently. Serve hot.