This dish has all my favorite vegetables (except cabbage), potatoes, cauliflowers, and tomatoes, and as a kid, one that I often requested at home. I love eating aloo gobi (the literal translation in Hindi is potato and cauliflower) with warm plain rice or some flatbread like a roti or paratha. To prepare aloo gobi, besides the potatoes and cauliflower, you will also need tomatoes and onions to form the base of the “dry” sauce that coats the vegetables. As for the spices, you won’t need much except for garam masala, cumin, and turmeric. I prefer making aloo gobi in my cast iron Dutch oven because the lid is heavy and holds the steam inside much better than stainless steel. As a result, the vegetables tenderize during braising more efficiently and quickly. 5 from 2 reviews 1 tsp cumin seeds ½ tsp ground turmeric 1 large/300 g white or yellow onion, diced 1 green chilli such as jalapeno, serrano, or bird’s eye, thinly sliced 2 Tbsp garlic, grated 2 Tbsp fresh ginger, peeled and grated 2 small/each about 140 g tomatoes, diced 2 large/each about 320 g Russet potatoes, peeled and diced, 1 in/2.5 cm cubes 10 oz/280 g cauliflower florets, broken into bite-sized pieces Fine sea salt 1 Tbsp fresh lemon juice or 2 tsp amchur (unripe dry mango powder) ½ tsp garam masala, homemade or store-bought 2 Tbsp chopped fresh cilantro, tender stems and leaves
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