ALU-GOBHI (Indian Style Potato and Cauliflower)
3 to 4 tablespoons oil: either organic sunflower, olive, coconut oil or ghee
2 teaspoons whole cumin seed
2 medium red onions, minced
sea salt to taste
2 medium tomatoes, diced
2 teaspoons turmeric powder
2 teaspoons coriander powder
1 teaspoon red chili powder
1 lb. Yukon gold or red potato, peeled and cut into 1” cubes
1 lb cauliflower, cut into 2” pieces
1 teaspoon garam masala
1 small bunch fresh coriander (cilantro) leaf, chopped
2 teaspoons grated coconut
Put 3 to 4 tablepoons oil of your choice into a pan and heat on medium heat.
Add cumin seed and stir regularly.
When the seeds have browned a little add the onion, a pinch of sea salt and sauté until lightly browned.
Next, add tomato, turmeric powder, coriander powder, and sea salt.
After stirring well, add the potato a little sea salt, stir and cover. Simmer for approximately 10 to 15 minutes. Add the cauliflower. Lower the heat and stir for approximately two minutes.
Add 2 tablespoons water and cover the pan with a lid.
Stir occasionally and simmer until the vegetables become tender.
When done there should be no water remaining.
Garnish with garam masala, chopped coriander (cilantro) leaves, and grated coconut powder.
The same dish can be cooked using green beans in place of cauliflower.
Variations on a theme:
While not a traditional to this dish you can add a can of chickpeas and greens such as spinach to make this a one pot meal.
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