Tag Archive for 'potatoes'

Aloo Gobi Variation

Curried cauliflower and potatoes with broccoli, beans and chick peas

Aloo Gobi is a traditional Indian vegetarian dish made with potatoes (aloo), cauliflower (gobi) and a great variety of spices. It is one of those popular 30 minute one pot dinners that are so handy on busy week nights. I added some broccoli and green beans for extra color and cooked chickpeas for protein. Traditionally, aloo gobi is served with roti or naan. I substituted with whole wheat pitas, which I brushed with olive oil, sprinkled with sea salt and chopped garlic and toasted them in the oven until crisp and lightly browned. Thankfully my family is quite adventurous when it comes to food and they all loved it. I hope you’ll have the same luck with yours.

Ingredients

  • 8 medium-sized potatoes, peeled and cut into bite-size chunks
  • 1 head of cauliflower, cut into florets
  • 1 small broccoli, cut into florets
  • 1 handful green beans, trimmed and cut into 1-inch size pieces
  • 4 large tomatoes, quartered, or one can of chopped tomatoes
  • 2 cans (15 oz. or 420g, each) chickpeas, rinsed and drained, or 1 1/2 cups dried chickpeas soaked over night and cooked for 1 hour
  • 1 medium onion, chopped
  • 1-2 tablespoons (10-15g) freshly grated ginger
  • 2 hot green chillies, stemmed, seeded and minced
  • 2 teaspoons (4g) whole cumin seeds
  • 1 tablespoon ground coriander
  • 1 tablespoon ground turmeric
  • 1 1/2 teaspoons garam masala
  • 2 teaspoons brown sugar
  • salt to taste
  • 1/2 to 1 cup of water
  • 2 tablespoons butter, ghee, or canola oil
  • 1-2 handfuls of fresh cilantro (coriander), finely chopped for garnish

Directions

Heat butter or oil in large-size pan or Dutch oven over medium heat. Add onion, chilies, ginger and cumin seeds and fry until onion is translucent and cumin seeds begin to pop, about 5-10 minutes.  Add potatoes and vegetables and fry, stirring frequently, for 5 minutes.

Add remaining spices, sugar and salt, stir. Pour in 1/2 cup water and tomatoes, stir well, cover the pot, and cook on low heat, stirring occassionally, until potatoes and vegetables are tender but not mushy. Add more water if vegetables stick to the side of the pan, but don’t turn it into soup.

Stir gently before serving and garnish with chopped cilantro (coriander).