Aloo Gobi with Freshly Roasted Cumin
Aloo Gobi is a dry North Indian vegetable curry made from potatoes and cauliflower, seasoned with freshly roasted cumin, ginger and turmeric. It works well as a side dish with dal or chapati, and as a vegan main course with rice it is filling.
By yumbelo · 4 servings · 40 minutes
Ingredients
- 800 g Cauliflower, cut into florets
- 500 g waxy potatoes
- 1 pc Onion
- 2 pc Garlic cloves
- 10 g Ginger, fresh
- 2 pc Tomatoes
- 1 tsp Cumin seeds
- 1 tsp Turmeric, ground
- 1 tsp Coriander, ground
- 1 tsp Chili powder
- 3 tbsp Cooking oil
- 1 tsp Salt
- 100 ml Water
- 1 tbsp Lemon juice
- 1 bunch Fresh cilantro
Method
- Peel the potatoes and cut them into roughly 2 cm cubes. Divide the cauliflower into bite-sized florets and finely chop the stem. Dice the onion, finely chop the garlic and ginger, and dice the tomatoes.
- Toast the cumin seeds in a dry pan over medium heat for about 1 minute, until fragrant. Remove from the pan and coarsely crush.
- Heat the oil in a large pot or wide pan. Fry the onion over medium heat for 5 minutes until golden brown. Add the garlic and ginger and fry for another 1 minute.
- Stir in the tomatoes, turmeric, ground coriander, chili powder and the roasted cumin, and toast for 2 minutes until the tomatoes soften.
- Add the potato cubes and cauliflower, mix well with the spices and pour in 100 ml water. Sprinkle in the salt, cover and cook over low to medium heat for 15 to 20 minutes, until the potatoes and cauliflower are tender. Stir occasionally and add a splash of water if needed.
- Remove the lid, stir in the lemon juice and let the vegetables reduce dry over high heat for another 2 minutes. Coarsely chop the cilantro, fold it in and serve hot.