You get an unexpected flavor punch from the combination of aromatic basil, sweet cherries, and tangy lime juice.
| Prep Time: | 20 mins |
| Cook Time: | 15 mins |
| Total Time: | 35 mins |
| Servings: | 2 |
| Yield: | 2 servings |
Ingredients
- 3 tablespoons vegetable oil
- ¼ teaspoon mustard seed
- 1 pinch asafoetida powder
- ¼ teaspoon cumin seeds
- 1 pinch ground turmeric
- 1 hot green pepper, split down its length (Optional)
- 3 roma (plum) tomatoes, chopped
- 2 tablespoons minced fresh ginger root
- 1 potato, cubed
- 1 head cauliflower, broken into small florets
- ½ teaspoon white sugar
- salt to taste
Instructions
- Heat oil over a medium-high heat. Toss in the mustard seeds; when they start spluttering, add the asafoetida, followed by the cumin seeds, turmeric powder and the green pepper. Add the chopped tomatoes and ginger; stir and saute for a few minutes.
- Add the potato, cauliflower florets, sugar and salt; stir well and cook until the potatoes are cooked and the cauliflower tender yet crunchy. (For a crunchier cauliflower, add it when the potatoes are just getting done but not quite finished cooking).
Reviews
I made it exactly as written the first time and it was somewhat reminiscent of my Punjabi sisters-in-law’s basic home cooking but I wish I hadn’t sought out and added the asoefetida. But good enough to make again! this time I upped each of the spices, left out the asoefetida, put in some cayenne and increased the potatoes and now it was perfect! I like spicy and this fit the bill with those tweaks.
The additions suggested by ZOPOOH were perfect. I would also recommend following the suggestion to add the cauliflower after the potatoes to avoid it disintegrating. Not that I would know anything about that…
Yummy and easier than I thought it would be! My brother, who is vegetarian and eats Indian food all the time, said it tasted better than the stuff he gets at restaurants.
Yum! I’ve now tried 3 aloo gobi recipes from this site, and this has been the best one yet. Perfect spiciness for me! I didn’t use the asofoetida because I’m nowhere near a place that sells it, but it was wonderful without. Unlike the other aloo gobis, this one didn’t scorch my pan, and it didn’t burn my mouth 🙂 I loved the addition of the roma tomatoes, they make a kind of coating on the potatoes and cauliflower. I only used 1/2 a head of cauliflower because it was all I had, and I thought that ratio to be good. Brava! Note* Make sure you cube the potato small, or the pieces won’t cook all the way through.
I like a little extra liquid, so added a can of stewed tomatoes. With that, I needed to add add’tl seasoning. Very yummy side dish.
This was very tasty. I made a few additions and changes: added a couple onions and garlic after the spices, threw in a little generic curry powder, increased turmeric, eliminated sugar, added frozen peas, cilantro and little lemon when finishing up the cooking. I did not have the asafoetida powder.
I have made this recipe MANY times and love it. I make way more than 2 servings though! It is great as a left-over and I think tastes better warmed-up than fresh out of the pan.
excellent recipe-but water/ two pats butter/ 1/4 to 1/3 c cream should be added to cook the cauliflower and potato-enough to fill pan about 1/2 inch or so, if using a large frying pan. keep pan covered until gets boiling, then can take lid off and simmer. you will end up with a great sauce. love this recipe! thanks
I liked this recipe very much. I just added some chopped garlic and cilantro. Thank you for recipe. I have made it several times.
As written I thought this dish was lacking the Indian taste I like so much. I didn’t use the asafoetida. It was very bland so I made the following changes. I used two cans Of diced tomatoes undrained instead of the romas, added more tumeric and cumin seeds, a dash of nutmeg, and some chili garlic paste and served over rice. The end result delicious.
Pretty decent all the way around. I added more than a pinch of turmeric; the asafoetida was, as in any dish, unnecessary.
we didn’t like this
This was okay. I didn’t find the combination of mustard and cumin seeds to provide much flavor, so I also used red pepper, cumin, and coriander, which the aloo gobi recipe in my cookbook uses. I also added chicken broth to make it more saucy.
This smelled wonderful when it was cooking! Next time I’ll double everything except the cauliflower and potato–using the whole amounts really overwhelmed the spices and made it far blander than I’d like. And leftovers would be fantastic.
Great recipe! I loved the flavors.
A bit to many spices i think.I made a similar recipe, and the recipe gladly didn’t use half as much spices for cauliflower.I enjoy the spices ,but feel that justice needs to be done to each flavour in order to enjoy the final taste.
Would have liked more flavor. Will probably go to the spice rack for help next time.
Seems so exotic and delicious, and it is pretty tasty, but only because stewed vegetables taste good together.
This recipe is a mild and homely tasting Indian side dish. Don’t expect it to have the restaurant taste.Its ideal for people who want a mild yet flavourful curry over rice.Go easy on the cumin and mustard seeds.. just a pinch would be enough I used the garlic paste available in Indian stores and that worked out fine. I would make this again.
I just wanted to let STARLITI know that the Aloo Gobi in the Indian restaurants will not taste like this recipe. Reasons: the oil used is much more and the cauliflower heads and/or the potatoes may also be deep fried before being mixed in. This recipe is a dish that is served on a regular basis in Indian homes and that is why it cannot be as rich as the one served in the Indian restaurants. The nice thing about Indian recipes is that you can mix ad vary the amount of spices based on your tastes – once you have figured out what you like! Hope this helps!
This was a hit with me (vegetarian), but not with my family. Kids weren’t thrilled, but they ate it. If I make this again, I will reduce the amount of cauliflower to 1/2 a head.