Author Notes: This recipe is a ode to my dearest mom — this is her favorite dish! A family heirloom recipe that has traveled from generation to generation, and East to West. Aka Alloo Gobhi boasts robust flavors, medicinal attributes, color & aroma therapy, and minimal ingredients. A traditional entree made in the Indian kitchen as a daily or weekly staple. I hope your family enjoys the subtleties of this vegetarian delight! —Currysutra
Serves: 4
Ingredients
Main ingredients
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1
head cauliflower; cut into 1” pieces
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2
medium sized sweet potatoes; peeled and cubed
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2
tablespoons coconut or olive oil
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1
tablespoon fresh ginger; finely sliced or chopped
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5-6
pieces garlic cloves; sliced or chopped
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1
teaspoon salt (adjust to taste)
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1/2
teaspoon turmeric
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1
teaspoon Currysutra curry powder
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1
teaspoon cumin seeds
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1/2
teaspoon red chili/cayenne powder
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1/2
cup water
Garnish ingredients
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1
tablespoon butter (optional, vegans can omit)
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1/2
teaspoon Currysutra garam masala
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1/2
teaspoon red chili flakes (optional)
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pinches black pepper (ground)
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1/4
cup finely chopped fresh cilantro
Directions
- Cut & divide cauliflower into 1” florets; rinse thoroughly and drain.
- Heat oil in a wok or saucepan on medium high heat for 1 minute.
- Add ginger and garlic; fry for 1 minute.
- Add cumin seeds, turmeric, curry powder, salt and red chili powder/cayenne.
- Add cauliflower & potatoes; mix and stir evenly.
- And then, add water and stir.
- Cover and cook for 8-10 minutes, or until cauliflower and potatoes are tender.
- Add butter, reduce heat to low and simmer for a couple of minutes.
- Remove the cover/lid and increase the heat to get rid of any excess water.
- Add black pepper and stir slightly.
- Transfer to a serving dish.
- Garnish with garam masala, red chili pepper flakes, and fresh cilantro.
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