Since knowing Piyush and his family, I have eaten–and grown to love–foods I swore I didn’t like. Foods I absolutely, positively hated. Foods like: cucumbers, chilies,tomatoes (unless they were served in a bottle clearly marked HEINZ–I love ketchup) and the oh-so-dreaded cauliflower!
On the (very) rare occasions that my mom prepared this unpopular–at least in my household–white vegetable, it was either served raw with ranch dressing (I hate ranch!) or boiled until it turned to mush. It smelled funny; and I didn’t like it.
I had completely banished cauliflower from my life.
That is, until I tasted aloo gobi.
I don’t quite remember the first time I tried this dish, it was so long ago; but I can tell you that it changed my life.
It taught me that vegetables could–and do–have flavor. This simple–yet complex– vegetarian dish also helped me to realize that vegetables don’t have to be mindlessly tossed on my plate alongside a giant hunk of chicken.
Instead, they can shine on their own; as a flavorful and filling meal.
Aloo Gobi is an easy, and very inexpensive, dish to make on a busy evening. In it’s simplest form, it consists of potatoes, cauliflower and Indian spices. But Indians are very innovative, so you’ll find that every part of the country–and practically every household–has their own version; sometimes adding tomatoes, peas, curry leaves, or even a few squeezes of lime juice.
This is my basic version, but feel free to make the recipe your own. Add what you have on hand. Do you have some forgotten carrots in the back of your fridge? Are they sprouting little roots? Peel them, and toss them in! Personally, I think crushed peanuts would be a pleasant addition. Anything goes!…well, almost.
Aloo Gobi ( Spiced Potato and Cauliflower)
This recipe will yield an incredibly delicious, but rather dry dish. If you would like to make this dish more like a curry, add a little water and some chopped tomato (about 1 roma tomato would be just fine). Aloo Gobi is delicious served with naan or rotis, and makes an excellent side dish!
Tonight, because Piyush wanted something more than just the aloo gobi, I served it with some vegetarian momos. Momos are incredible, and if you haven’t tried them, you must! You can learn more about them, and find my recipe HERE.
And now, because I’ve been talking about vegetables, I thought I’d share a few shots of stuff from my garden. This heat-wave we’re currently experiencing is causing my plants to struggle a little, but overall they’re doing pretty good.
…and I have to admit, no vegetable tastes better than one you’ve grown yourself. I feel so excited when I pull something out of the dirt! And so proud! 🙂
And because it really is amazing….
I love the spices used in this dish! I am really excited to give this a try soon.
I hope you like it! 🙂
Looks gorgeous – will definitely give this one a go! Great photos!
This recipe looks delicious and such beautiful photography… Love this post 🙂
I love Aloo Ghobi! I must make this soon. 🙂 And your photos are beautiful.
Thank you so much! I hope you enjoy it!
Aloo Gobi is one of my all-time favorites! This looks delicious!!
Ugh. I would hate my cauliflower boiled or served with ranch as well! Adore roasted cauliflower though and aloo gobi is seriously delicious. Thanks for sharing!
Is the fresh cilantro 1/4 cup chopped or 1/4 of the bunch? Thank you for all of these amazing indian dishes. As I venture into cooking indian food at home, I want to make sure to “get it right.”
1/4 cup chopped, but really…feel free to add as much or as little cilantro as you like. Personally, I love a lot! 🙂
Hey there, love your site. I just used your paneer tikka masala recipe and wow’d everyone. It was awesome. So aloo gobi I’ve made before but the aloo always breaks apart when I stir and I end up more with mashed aloo and gobi. It’s so frustrating. Any idea what I’m doing wrong? Less stiring, more oil? Thanks!!!
Hello! Glad you liked the recipe!
If you are boiling the potatoes before adding to the dish, I’d maybe boil them a little less–so they retain a little firmness. You could also add them to the dish later in the cooking process.
Also, eliminating any added water–or reducing it should help keep the aloo intact.