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Aloo Gobi

Aloo Gobi

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LUNACITY

Traditional Indian dish made of spiced cauliflower and potatoes. This dish is steamed and then fried in oil making it intentionally dry and somewhat crispy. WARNING: This dish is extremely spicy, which is the way I like it. However, if you don't like your food that spicy, feel free to cut down on the serrano pepper and/or cayenne pepper. Also, I would recommend serving this with a side of raita or plain yogurt to cool the mouth down after eating.

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Original recipe yields 6 servings

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Nutrition

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  • Calories:
  • 141 kcal
  • 7%
  • Fat:
  • 7.3 g
  • 11%
  • Carbs:
  • 17.8g
  • 6%
  • Protein:
  • 2.8 g
  • 6%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 408 mg
  • 16%

Based on a 2,000 calorie diet

Directions

  1. Heat 2 tablespoons of oil over medium-high heat in a large pot. Fry the cumin seeds for a few seconds until they turn golden brown and begin to pop. Reduce heat to medium, stir in the onion, and cook until lightly browned. Stir in serrano pepper and ginger, fry for 1 minute. Season with coriander, paprika, turmeric, cayenne, and garam masala; cook for 30 seconds until fragrant.
  2. Stir in potatoes and salt, cover and cook for 5 to 7 minutes. Add the cauliflower, cover, and cook until the cauliflower steams in it's own juices until it's tender, about 20 minutes. Stir in lemon juice, then pour the remaining 1 tablespoon of oil around the edges of the pot. Increase heat to medium-high and fry for 3 to 5 minutes to brown, stirring gently to avoid mashing the cauliflower.
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Reviews

SPECTRUM42
20
8/6/2006

This was good and I will make this again. My house smelled like an Indian restaurant as I was making this. Chile peppers were omitted because I didn't have any. It will still moderately spicy. After 20 minutes, the cauliflower was still crunchy, so I ended up cooking it almost double the length stated in the recipe. I served it with whole wheat pitas and sour cream.

candice
19
2/25/2007

Overall pretty darn good. But we found it to be so spicy it was almost inedible. Next time I will cut down on the cayenne pepper. I also found that the cooking time was almost double what was recommended, to get my cauliflower cooked all the way through. I also substituted chickpeas for potatoes, chopped ginger for the ginger paste, added cilantro and used the entire can of coconut milk because I wanted it saucy. Served over rice and it was so good.

Tonya
17
1/20/2009

My husband and I love spicy food so this was a great recipe for us! This is not for those who prefer mild dishes. Like Candice, I wanted the dish to be a little saucy so it could be served over rice. I used about 3/4 can of coconut milk. Also, I read the reviews which state that the cauliflower takes too long to cook. So while I was preparing the rest of the dish, I steamed the cauliflower in a separate pot. Then I added the steamed cauliflower to the dish to cut down on the cook time. Don't steam too much or the cauliflower will become mushy after cooking it with the rest of the dish.