Aloo Gobi

Did you know Aloo Gobi can go whistling down the plains AND be sung to the Christmas Whooville tune? It’s true! Anyhow, this isn’t exactly what I had in Columbus (I Googled potato and cauliflower because we had an awesome potato and cauliflower dish which I wanted to cook. Aloo Gobi came up so off we went to make some in our kitchen. Am I still in a parenthetical phrase here? I am! Sorry that, back to your normal post) but it’s really fun to say. ALOOOOO GOBI! The original site I napped this recipe from is here because it was…tastiest looking? Anyway, Aloo Gobi!

Cauliflower and Potato Mix
(Aloo Gobi)

Serves: 4
Cooking time (approx.): 16 minutes
Style: North Indian Vegetarian (Punjabi)

500 grams cauliflower florets
4 big potatoes unpeeled and cubed
1 teaspoon(s) cumin seeds
2 tablespoon(s) ginger finely chopped
4 green chillies finely chopped
1 teaspoon(s) turmeric powder
2 teaspoon(s) red chilli powder
2 tablespoons butter / ghee (clarified butter) / oil
2 tablespoon(s) finely chopped fresh coriander
salt to taste

1. Heat the butter / ghee / oil in a heavy-bottomed pan on medium level and crackle the cumin seeds. Add the ginger and saute for about a minute.

2. Add the potato cubes and cauliflower. Mix well. Add the rest of the spices and salt to taste. Mix well and cook covered on low level for about 15 minutes or till the potatoes and cauliflower are cooked. Mix in the chopped fresh coriander leaves.

* As a variation, the potatoes can be boiled first and then cubed. In this case, the cauliflower florets should be added to the oil seasoned with cumin and ginger. Fry it till slightly brown and half cooked. Add the potatoes and proceed as above.

1. For some reason, I have the Aloo Gobi recipe from in my recipe files but this one printed out (which is the one we used). There was a great deal of confusion when I was trying to write this up from my recipe files, let me tell you.

2. In case you were wondering, one head of cauliflower (about the size of a softball on steroids) is 500 grams.

3. This is the second dish wherein we had to do the cracklin thing with the seeds. This is also the second dish that was less tasty than the dish that we didn’t do any seed cracklin (and also the second rather surprisingly bland dish). Korma still reigns supreme…perhaps we aren’t cracklin right because without the chilis this would have been remarkably unremarkable in the spice department.

4. We did a recipe and a half save for the cauliflower and chillis. To compensate, I only veined and deseeded one and a half chilis, it was a nice amount of spice. We also didn’t have fresh coriander so dried it was. Maybe next year I should look into what herbs I’ll be needing fresh and grow them.

5. Speaking of chillis, the directions don’t say what to do with them once they are finely chopped. I think we added them with the rest of the veggies but I’m not above throwing them in to saute with the ginger.

2008: Step two: Run out of time to make said Jambalaya Monday. And Tuesday. Wednesday as well and tack on Thursday while you’re at it. Friday you don’t get back to the house until well after 10. Completely forget about it by Saturday and suddenly discover on Sunday the green peppers in the veggy drawer while looking for onions.

2007: JSFR: I Songi

2006: Sadly, balloons wouldn’t do the trick and we heard a waiter mutter “I’d give $100 if only that kid would shut up.” Dude, I hear you.

2005: Alooo nothing.

2004: I can not STAND when I’m walking in a nice flow of people and we are all walking along more or less at the same pace and then BAMN someone stops dead in the walking path and ogles the art.

2003: TheMan has a lot of crazy stuff on disc. My collection, however, is perfectly sane, Even all 14 Rush discs.

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