Aloo Gobi is probably one of my favourite Indian dish, I made it endless times and everytime I love it a bit more. My obsession for Aloo Gobi has reached new levels after my epic Indian Vegan Food Adventure with Intrepid Travel. Needless to say the one I had in India was out of this world! We had it at one of the home cooked dinner a the lady actually showed us how to make it andI just fell in love even more by the simplicity of this recipe. What makes a huge difference is the addition of the curry leaves, they might be a bit harder to find but they add so much flavour to the dish!
Serves 2-3 people
1 small head of cauliflower or 1/2 of a large one
1 small white onion finely chopped
2 garlic cloves crushed
4 medium size potato chopped into small cubes
1 fresh chilli finely chopped
1 tablespoon of mustard seeds
1 teaspoon of turmeric powder
2-3 curry leaves
1 tablespoon of coconut oil for frying
To serve: fresh coriander, chapati or roti bread, unsweetend coconut yogurt.
Chop the cauliflower into florets and lightly steam them (or boil them) for 5 minutes until slightly tender but not too soft. Drain them and set them onto one side. Reserve the cauliflower water.
Add the coconut oil into a large pan and once hot add the chopped onion, the mustard seeds, turmeric and the curry leaves. Cook for few minutes until the onion starts to soften. Add in the crushed garlic. Add in the chopped potatoes. Add some of the cauliflower water just enough to cover the potatoes. Cover the with the lid and cook on a low heat for about 10-15 minutes until the potatoes are soft. Add in the cauliflower florets and mix all together. Season with salt and sprinkle with lots of fresh coriander leaves.
Serves it with some warm chapati and some coconut yogurt.