Spiced potatoes and cauliflower, or aloo gobi, is a stir-fried aromatic vegetarian dish that is popular in India and Pakistan. In Hindi, “aloo” translates to potatoes and “gobi” to cauliflower. It can be served with rice as a main or as a vegetable side. You may have been served aloo gobi in a restaurant that has been fried. The recipe below is a healthier version. The cauliflower and potatoes are stir-fried and a little water is added to help cook or steam the vegetables until tender.
The spicy peppers, garlic, and freshly grated ginger are cooked gently in ghee or cooking oil allowing the flavors to mingle and intensify. The turmeric makes the dish bright yellow. I make a fairly simple version with cumin, coriander, and garam masala. There are as many versions in Indian and Pakistani cuisine of aloo gobi as there are of gumbo in Creole cooking!! Some recipes add tomato and some versions have more liquid, making them creamy and more like a curry.
However you decide to spice yours, make sure that you use a good balance of spices and enough pepper to give it zing.
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