Curried Cauliflower and Potatoes (Aloo Gobi) Print Email

Brought to Ipoh by immigrants from India, this dish derives its great depth of flavor from a base of caramelized onions and an abundance of spices. This recipe first appeared in Saveur’s October 2011 issue

˝ cup canola oil
2 medium russet potatoes, halved lengthwise and cut crosswise into 1 ˝" pieces
1 large cauliflower (about 1 lb.) broken into medium-size florets
3 medium yellow onions, finely chopped
1 2″ piece ginger, peeled and cut into 1" matchsticks
2 canned whole, peeled tomatoes, crushed
1˝ tsp. ground coriander
˝ tsp. cayenne
˝ tsp. ground turmeric
Kosher salt and freshly ground black pepper, to taste
˝ cup frozen green peas
˝ tsp. ground cumin
˝ tsp. garam masala

Heat oil in a 12" skillet over medium-high heat; add potatoes, and cook, turning as needed, until browned all over and barely cooked through, about 12 minutes. Using a slotted spoon, transfer potatoes to paper towels to drain; set aside. Add cauliflower to oil, and cook, turning as needed, until browned all over and barely cooked through, about 10 minutes; transfer to paper towels to drain, and set aside.

Return skillet to medium-high heat; add onions, and cook, stirring, until lightly browned, about 12 minutes. Add ginger, and cook, stirring, until onions are slightly darker, about 2 minutes. Add tomatoes, and cook, stirring, until caramelized, 4–6 minutes. Add coriander, cayenne, turmeric, and salt and pepper, and cook until fragrant, about 1 minute. Add potatoes, cauliflower, peas, and 1 tbsp. water, stir to combine, and cover skillet. Cook until potatoes and cauliflower are cooked through, about 5 minutes. Remove from heat; stir in cumin and garam masala.