Name: Aloo Gobi
Total time: PLACEHOLDER
Cuisine: Indian
Ingredients: 6 tablespoons vegetable oil; 1 pound Yukon Gold potatoes , peeled and cut into 1-inch pieces; 1 pound cauliflower florets , cut into 1-inch pieces; 1¼ teaspoons cumin seeds; ¼ teaspoon ground asafetida; 1 cup finely chopped onion; 1¼ teaspoons table salt; 1 serrano chile , halved lengthwise but left intact at stem end; 1 tablespoon minced garlic; 1 tablespoon minced fresh ginger; 1 teaspoon ground coriander; 1 teaspoon amchoor; ½ teaspoon ground turmeric; ½ teaspoon Kashmiri chile powder; ¾ cup water; 1 tablespoon chopped fresh cilantro

Aloo Gobi

By Erica Turner

Published on August 6, 2024

Time

55 minutes

Yield

Serves 4

Ingredients

6 tablespoons vegetable oil 1 pound Yukon Gold potatoes, peeled and cut into 1-inch pieces1 pound cauliflower florets, cut into 1-inch pieces1¼ teaspoons cumin seeds ¼ teaspoon ground asafetida 1 cup finely chopped onion 1¼ teaspoons table salt 1 serrano chile, halved lengthwise but left intact at stem end1 tablespoon minced garlic 1 tablespoon minced fresh ginger 1 teaspoon ground coriander 1 teaspoon amchoor ½ teaspoon ground turmeric ½ teaspoon Kashmiri chile powder ¾ cup water 1 tablespoon chopped fresh cilantro

Before You Begin

If you are sensitive to spice, seed the serrano chile before using. If a serrano is unavailable, substitute a jalapeño. Asafetida, Kashmiri chile powder, and amchoor (also known as aamchur or amchur) can be found at South Asian markets. If asafetida is unavailable, omit it. If Kashmiri chile powder is unavailable, substitute ½ teaspoon paprika plus a pinch of cayenne. If amchoor is unavailable, stir 1½ teaspoons lemon juice into the dish at the end of cooking. Serve this dish with roti or basmati rice.

Instructions

Heat oil in Dutch oven over medium heat until shimmering. Add potatoes and cook, stirring frequently (potatoes may stick to pot), until golden brown in spots, 4 to 5 minutes. Transfer to bowl.

Add cauliflower to now-empty pot and cook, gently stirring occasionally, until golden brown in spots, 4 to 5 minutes. Transfer cauliflower to bowl with potatoes.

Add cumin seeds and asafetida to now-empty pot and cook, stirring constantly, until fragrant and sizzling, 30 to 60 seconds. Add onion and salt and cook, stirring frequently, until onion is golden brown, 3 to 4 minutes. Add serrano, garlic, ginger, coriander, amchoor, turmeric, and chile powder and cook, stirring frequently, until fragrant, about 1 minute.

Return potatoes and cauliflower to pot, along with any excess oil from bowl. Stir in water, scraping up any browned bits. Bring to simmer. Adjust heat to medium-low, cover, and simmer, gently stirring occasionally, until vegetables have absorbed water, 15 to 18 minutes. Transfer to shallow bowl, garnish with cilantro, and serve.