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Per serving
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- 1
Brown the vegetables
Slice the potatoes into 1/4-inch pieces and cut the cauliflower into small florets. Heat 1 tablespoon of the mustard oil in a heavy kadai or skillet over medium heat until it just starts to smoke, then let it cool a beat so the raw edge burns off. Add the cauliflower and cook 2 to 3 minutes, then add the potatoes and pan-fry on medium-low for 7 to 8 minutes until both have some brown spots. Don't steam them under a lid here, that's what turns aloo gobi soggy. Move the vegetables to a paper-towel-lined plate.
- 2
Build the masala base
Add the remaining 2 teaspoons mustard oil to the same pan over medium heat. When it shimmers, add the cumin seeds and let them sizzle and go fragrant. Add the finely chopped red onion and cook 2 to 3 minutes until translucent, then stir in the ginger garlic paste and cook another 2 minutes until the raw smell lifts. Add the finely chopped tomatoes and cook 2 minutes until soft and pulpy.
- 3
Bloom the spices
Stir in the turmeric, amchur, red chili powder, and ground coriander so every bit of the masala is coated. Cover and let it cook on medium for 2 to 3 minutes, this short steam melds the spices into the onion and tomato. Hold off on the salt for now.
- 4
Fold in the vegetables
Return the browned potatoes and cauliflower to the pan along with the garam masala and chopped cilantro. Toss well with a spatula so everything wears the masala evenly, then cook uncovered on low-medium for 5 to 6 minutes, stirring often.
- 5
Finish and rest
Now add the salt and stir. Cover and cook 8 to 9 minutes on low-medium, lifting the lid to stir every couple of minutes; if the masala starts to catch, add water a tablespoon at a time. When the vegetables are tender but still hold their shape, pull the pan off the heat and let it sit covered for 5 minutes. Garnish with more cilantro and serve hot with roti or rice.
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Aloo Gobi (Punjabi Potato and Cauliflower)
Created by: SpiceRouteCooks
Ingredients
- 3 tbsp mustard oil
- 2 potatoes
- 1 cauliflower
- 1/2 tsp cumin seeds
- 1 red onion
- 1 1/2 tsp ginger garlic paste
- 2 tomatoes
- 1/2 tsp turmeric
- 1/2 tsp amchur
- 1/4 tsp red chili powder
- 1 tsp ground coriander
- 1/4 tsp garam masala
- 2 tbsp cilantro
- 3/4 tsp salt
Instructions
- Brown the vegetablesSlice the potatoes into 1/4-inch pieces and cut the cauliflower into small florets. Heat 1 tablespoon of the mustard oil in a heavy kadai or skillet over medium heat until it just starts to smoke, then let it cool a beat so the raw edge burns off. Add the cauliflower and cook 2 to 3 minutes, then add the potatoes and pan-fry on medium-low for 7 to 8 minutes until both have some brown spots. Don't steam them under a lid here, that's what turns aloo gobi soggy. Move the vegetables to a paper-towel-lined plate.
- Build the masala baseAdd the remaining 2 teaspoons mustard oil to the same pan over medium heat. When it shimmers, add the cumin seeds and let them sizzle and go fragrant. Add the finely chopped red onion and cook 2 to 3 minutes until translucent, then stir in the ginger garlic paste and cook another 2 minutes until the raw smell lifts. Add the finely chopped tomatoes and cook 2 minutes until soft and pulpy.
- Bloom the spicesStir in the turmeric, amchur, red chili powder, and ground coriander so every bit of the masala is coated. Cover and let it cook on medium for 2 to 3 minutes, this short steam melds the spices into the onion and tomato. Hold off on the salt for now.
- Fold in the vegetablesReturn the browned potatoes and cauliflower to the pan along with the garam masala and chopped cilantro. Toss well with a spatula so everything wears the masala evenly, then cook uncovered on low-medium for 5 to 6 minutes, stirring often.
- Finish and restNow add the salt and stir. Cover and cook 8 to 9 minutes on low-medium, lifting the lid to stir every couple of minutes; if the masala starts to catch, add water a tablespoon at a time. When the vegetables are tender but still hold their shape, pull the pan off the heat and let it sit covered for 5 minutes. Garnish with more cilantro and serve hot with roti or rice.