Aloo Ghobi
From mountainmama 15 years agoIngredients
- 6 tablespoons vegetable oil shopping list
- 1 1/2 pounds white potatoes, par-boiled and cooled* shopping list
- 1 medium head cauliflower, cut into florets shopping list
- 1 medium onion, minced shopping list
- 1 2-inch piece ginger, grated shopping list
- 1 cup canned chopped tomatoes, undrained** shopping list
- 1 1/2 teaspoons coriander shopping list
- 1/2 teaspoon ground cumin shopping list
- 1/2 teaspoon ground turmeric shopping list
- 1/2 teaspoon chili powder shopping list
- 1 teaspoon salt shopping list
- 1/4 teaspoon freshly ground black pepper shopping list
- ~ cilantro, chopped shopping list
- *Select firm white potatoes or Yukon Gold for this dish. Do not use idaho potatoes, which will become mushy. shopping list
How to make it
- Cool and cut the par-boiled potatoes in half and then quarter them.
- Heat the oil in a medium, heavy-bottomed skillet until just below smoking.
- Add the potatoes and lightly brown them. Remove and set aside.
- Add the cauliflower florets to the skillet and cooked until slightly softened and lightly browed. Control the heat as needed so that the cauliflower does not brown too quickly.
- Add the onion and cook for 3 to 4 minutes.
- Add the ginger and cook for one minute.
- Stir in the tomatoes, mix well, and cook for 5 minutes.
- Add the coriander, cumin, turmeric, chili, salt, and pepper and stir well.
- Turn the heat down, cover with a tight-fitting lid, and cook for 8–10 minutes or until the potatoes and cauliflower are tender but not mushy. Remove from the heat and place in a serving dish.
- Chop the cilantro and sprinkle it on top.
People Who Like This Dish 7
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The Rating
Reviewed by 6 people-
What a great combination of spices!
elgab89 in Toronto loved it -
This sounds terrific! Can't wait to try it on my unsuspecting hubby who thinks he doesn't like Indian food...Thanks for the recipe!
Erindanerin2 in Medford loved it
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