Aloo Gobi - what do you mean you don't like cauliflower!? :)

Allright, tonight I made Aloo Gobi!  For those of you who don't know, this is Indian style potatoes and cauliflower.  And it's super tasty!  I served it with mint chutney and tamarind chutney - I also make a mango chutney every now and again but I didn't have time today.. or rather, I just didn't feel like taking the time to do it :)  Mango chutney isn't really an authentic "Indian" chutney, more of an English style chutney - but it's still delicious.  At some point in the future, if anyone is paying attention or anyone cares.

So now, Aloo Gobi!

A delicious bowl of Aloo Gobi - Courtesy of mrindia.com.au

For this recipe we'll need

5 or 6 potatoes.  Medium Sized.  Peeled or not, up to you, I leave em unpeeled for the nutrition and taste.  Chop em up, into 1/4 sized cubes.  Too big and they won't cook quickly enough - to small and they'll dissolve before the cauliflower is softened.
1 large head of Cauliflower.  Take some time in the store, pick the heaviest one you can find!
2 onions.  Medium sized, don't go crazy with it.  Chopped into nice little dices.
4 tomatoes.  You can substitute canned tomatoes if that's what you have on hand.
1 green chili.  Your choice.  You can also use 1 Tbsp of chili powder instead.
1 Bunch of cilantro.  If you have the time, divide them into stems and leaves.  Chop the stalks finely, the leaves roughly.

1/4 cup grated ginger
1/4 cup grated garlic

1 tsp turmeric
1/4tsp asafetida powder (if you don't know what this is, get it - it's awesome!)
1 tsp salt
2 tsp of garam masala
1tsp mustard seeds.
1tsp ground cumin or cumin seeds.  Either is good.

Neutral oil to fry.  About 3-4 Tbsp.  Enough to cover the pan and then some - don't skimp, but don't go crazy with it either.


1) Heat the oil to smoking.  Don't let it catch on fire, just get it nice and hot.
2) Turn down the heat, toss in the mustard seeds and quick!  Quick!  Cover the pain and take it off the heat.  Turn the heat down to medium/low.  The seeds will sputter and go everywhere and make a huge problem if you don't cover the pan.  Be ready.
3) Once the seeds stop sputtering, add the cumin and asafetida.  Let them cook into the oil for a minute.
4) Add the onions.  Sautee them until they turn golden and translucent.
5) If you separated the coriander stalks from the leaves, add the stalks now.  Otherwise, just add the the whole bunch.
6) Add the tomatoes, chilis, garlic, and ginger.  Stir it all in well.  Let it cook for a couple of minutes.
7) Add the potatoes and cauliflower, making sure that both are coated in the curry mixture you've made.
8) Cook on low for 20-30 mins, until potatoes are nice and soft.
9) Add the cilantro leaves if you separated them earlier and the garam masala.

Finished!

Serve with mint chutney, tamarind chutney, and maybe mango chutney for good measure.

Good health = good wealth!