While traveling in India , I ate aloo gobi regularly. Did you know that aloo means potato? And gobi cauliflower? That suddenly gives the Gobi Desert in Mongolia a whole new meaning ;-). Back to the aloo gobi from India. It is very tasty as a side dish. And have also eaten it as a main course with some extra vegetables. Just because it’s so delicious. By the way, you can always add extra vegetables to your aloo gobi. Consider green beans or green peppers, for example. This dish is also very tasty along with a champginon butter masala (vegan).
What do you need for this?
Ingredients aloo gobi (4 people)
- sunflower oil
- 2 tsp cumin seeds
- 4 medium firm potatoes (peeled and diced)
- 1 cauliflower, in florets
- 1 tsp turmeric
- 1 tsp amchoor powder (mango powder)
- 1 tsp chili powder
- 2 tsp ground coriander
- salt to taste
Preparation of aloo gobi
- This dish is very easy to make. Once you have the potatoes peeled and diced, boil them for 10 minutes. This also applies to the cauliflower florets. You cook these for about 5 to 10 minutes. I just always taste when they are cooked.
- When the potatoes and cauliflower are done (be careful not to overcook them!), first put the cumin seeds and oil in a skillet. Let it stand until it sizzles.
- Then add the potatoes and cauliflower florets.
- Stir in the rest of the spices. Stir-fry for another 5 minutes and you’re done!
You don’t have to eat this dish with rice. May of course when you like it! You can also choose to host an Indian evening with dahl soup as an appetizer and then all kinds of Indian curries(pumpkin curry, rogan josh, cauliflower curry, lentil curry, chickpea curry) and so also this aloo gobi. Then don’t forget to also make naan with it or just buy it from the supermarket. It’s already making me hungry again!
