Ever since we travelled to India a few years back I have moments where I daydream about returning and those daydreams are very much connected to the food. It was so incredibly tasty! When Anuj told us that his family was coming for a visit we made plans to have them come over to our place for dinner and then to go over to their place another night. I sheepishly (maybe not so sheepishly) asked Anuj if he could see if his mom would teach me how to make aloo gobi, one of our favourite Indian dishes.
So! When we went over to Anuj’s place last week, his mom took me through each step and as I took photos along the way for reference so that I could try it for myself and earlier this week, I set out to give it a try.
I documented the recipe on my Instagram stories which I have pinned to the highlights so you can go watch how there. As I was documenting for Instagram and wasn’t necessarily thinking about this being for the blog, I didn’t take photos during and as you’ll see from the stories I didn’t use strict measurements. I’ve tried to estimate the recipe as best as I can. My thought process is – give it a go, trust yourself and see what happens!
ingredients (makes about 6-8 servings):
- 1 or 2 tablespoons olive oil
- 1 teaspoon cumin seeds
- 4 cloves of garlic, minced
- 1 medium red onion, diced
- 3 vine ripe tomatoes, diced
- 1 tablespoon turmeric
- 1 1/2 teaspoon red pepper flakes (more or less for your spice preference)
- 1 tablespoon garam masala
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander seeds
- 1 or 1/2 teaspoon salt
- 1 medium head of cauliflower (about 4 cups of florets)
- 4 cup white potato, peeled and cubed (I used a bag of small white potatoes)
I’ve only just started to prep all my ingredients first and it makes cooking so much faster! So, I’d suggest you start by prepping everything! Cut cauliflower head into bite-sized pieces/florets, peel and cube potatoes, mince garlic, dice red onion, dice tomatoes and set aside (all separately).
In a med/large pot (or wok) heat olive oil over med/high heat. Tip: You’ll know the oil is hot enough when a drop of water sizzles when it hits the pan. Add in cumin seeds for toasting, this will take about one or two minutes but be careful and make sure they don’t burn! Then add in the garlic for two or three minutes followed by the onion. Let the onion go a bit translucent. Next, add in the tomatoes followed by the turmeric, red pepper flakes, garam masala, ground cumin, ground coriander seeds and salt. Stir and let the spices cook for about a minute. You’ll now want to add in some water… I guessed the amount but you want to ensure that there is enough liquid to turn everything into a sauce to help cook the potatoes/cauliflower…. but not too much water. Just play it out and believe in yourself 😉
Next! Turn the heat down to low/medium and add the potatoes and cauliflower, stir and cover for 30 minutes, stirring occasionally. While that’s all cooking you can get some rice going. After 30 minutes it should be ready!
Honestly, this turned out so well! Matthew took some leftovers to work, Anuj gave it a try and said it was amazing! (Pretty proud)
If you give it a try, let me know how it turns out!! I’m looking forward to making it again!