Indian cauliflower and potato curry is a great vegetarian main, as well as a spicy, savoury side dish. I’ve seen some gorgeous cauliflower this season, so I perfected this traditional dish and have been making it nonstop. The leftovers are a bonus: I turn them into amazing Aloo Gobi Soup.
2 tsp (5 mL) kosher salt
1 tsp (5 mL) garam masala
1/2 tsp (2 mL) chili flakes
1/4 tsp (1 mL) each: turmeric, ground black pepper
1 small onion, grated
2 large cloves garlic, pressed or minced
2 tsp (10 mL) puréed ginger
2 tbsp (30 mL) ghee
1 tsp (5 mL) cumin seeds
3 medium yellow-flesh potatoes (1 lb/500 g), peeled, cut in chunks (1-1/2 inch/4 cm)
1 cup (250 mL) canned tomatoes (with juices), chopped
1-1/2 lb (750 g) cauliflower florets (1-1/2 inch/4 cm wide)
1 cup (250 mL) water
1 tbsp (15 mL) lemon juice
2 tbsp (30 mL) chopped cilantro
Masala: In small bowl, stir together ingredients.
Curry: In small bowl, stir together onion, garlic and ginger.
In 12-inch (30 cm) skillet, melt ghee on medium heat. Stir in cumin 1 minute, or until fragrant, popping and starting to brown. Stir in onion paste 20 seconds. Stir in masala 20 seconds. Stir in potatoes 1 minute, or until coated. Stir in tomatoes, scraping bottom of skillet. Stir in cauliflower 1 minute, or until coated. Pour water over top. Reduce heat to medium-low. Cover and cook 30 minutes, or until potatoes and cauliflower are tender and most of liquid has evaporated. Stir at halftime.
Remove from heat. Sprinkle evenly with lemon juice. Gently stir to combine. Transfer to serving dish. Garnish with cilantro.
Makes 6 servings.
Kitchen Secrets: Grating onion using the large holes of a box grater is an Indian kitchen trick. Don’t use a food processor instead – the onion may become bitter. The timing of this dish can be tricky, as you want the potatoes and cauliflower to end up equally tender just as the liquid evaporates. Cutting pieces to the proper small size is crucial. They should end up in the 1 to 1-1/2 inch (2.5 to 4 cm wide) range.
G is for Garam Masala: A masala is an Indian spice mixture. Garam masala is one popular type. Indian grocery stores and some supermarkets sell it.
G is for Ghee: Indian clarified butter is called ghee. Many supermarkets sell it, but I prefer to make my own. If you don’t have any, use 1 tbsp each canola oil and unsalted butter.
Tool Time: I purée the ginger using a kitchen rasp. You’ll need a piece about the size of a walnut, or 1/2 oz (15 g).
Oh No: Aloo Gobi is a so-called “dry” curry. It shouldn’t be saucy at the end of the cooking time, but if something goes awry, turn the heat up to medium-high and stir to evaporate excess liquid. Also, do not increase the recipe. The vegetables won’t cook properly if the skillet is crammed.
CREDIT: SUSAN SAMPSON
TESTED IN IMPERIAL