Cauliflowers with spicy flavors from India
Aloo Gobi is an Indian cuisine classic that combines potatoes and cauliflower in a classic curry spice blend. This vegan and naturally gluten-free dish allows you to cook cauliflower in a more original way than gratin or soups, offering you a getaway to India. Easy to prepare, it goes perfectly with basmati rice, naan or raita .
Ingredients
Preparation
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Step 1: Preparing the vegetables
- Wash the potatoes and cauliflower. Cut them into equal-sized pieces for even cooking.
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Step 2: Cooking the aromatics
- Heat the oil in a large skillet or wok.
- Add the cumin seeds and let them crackle for 30 seconds to release their aroma
- Add the grated garlic and ginger, then the chopped onion. Sauté until the onion becomes translucent.
- Add the turmeric, ground coriander, garam masala and chili pepper. Mix well to coat the spices.
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Step 3: Incorporating vegetables
Add the potato and cauliflower pieces to the pan. Mix to coat them well with the spices.
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Step 4: Incorporate the tomatoes and simmer
- Pour the blended tomatoes into the pan, mix, and add a pinch of salt.
- Cover and simmer over medium heat for about 20 minutes, stirring occasionally. Add a little water if necessary to prevent the mixture from sticking.
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Step 5: Finalization and service
- Once the vegetables are tender, you can sprinkle with garam masala again and mix one last time.
- Remove from heat and garnish with fresh coriander leaves.
- Serve Aloo Gobi with fragrant basmati rice. This dish also goes very well with a cucumber raita
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