Aloo = Potato / Gobhi = Cauliflower
The two main ingredients of this delicious recipe are excellent choices for reducing both the Kapha and Pitta doshas. This makes the meal a great option for Winter and Spring time. However, the use of the spices ensures that this recipe will be warming for those Vata types out there too! Aloo Gobhi is a classic (and fragrant) dish from the region of Punjab in Northern India – famous for the majestic Golden Temple in Amritsar.
Serves 4 approximately
- Ghee – 2 tbsp
- Cauliflower – 1
- Potato – 2 or 3
- Cumin seeds – 1 tsp
- Ajwain seeds – 1/2 tsp
- Onions – 2 diced
- Garlic – 6 cloves chopped
- Ginger – 2 inch piece grated
- Salt and black pepper – to taste
- Garam masala – 1 tsp
- Ground Cumin powder – 1/2 tsp
- Ground Turmeric Powder – 1/2 tsp
- Dried fenugreek leaves – 1 tbsp
- Fresh coriander – 1 tbsp (chopped)
- Wash cauliflower and cut into pieces. Wash, peel, and cut potatoes into rough cubes
- In pan melt the ghee, add cumin and ajwain seeds, and simmer for few minutes
- Add onion and sauté until transparent
- Add ginger and garlic. Cook for further 1 -2 minutes
- Add a little salt and black pepper to taste; add the turmeric, garam masala, and ground cumin. Stir for another minute
- Add potatoes and stir well to coat with spices. Add fenugreek leaves, and stir through
- Cover and cook until potatoes start to soften slightly
- Add cauliflower and stir to coat cauliflower with spices. Add a splash of warm water if the mix is becoming dry.
- Cover and cook, stirring occasionally, until potatoes are cooked and cauliflower is softened
- Garnish with chopped coriander. Serve warm with fresh chapatis (pictured) or some cooked basmati rice. (And a tamarind chutney is my fave accompaniment!)
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