Alu Gobi

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Warm winter root vegetables, encased in warm spices, toasted to a golden brown. Delhi winters remind me of alu gobi or simply put, potato cauliflower. The name is simple, but the teasing taste is not–few spices go into this alu gobi, read on to find out my special spice mix for this astonishingly flavourful & goodlooking addition to your winter table.

Ingredients
1 ½ cups potatoes, washed, peeled and cubed
1 ½ cups cauliflower, washed, florets removed
Spice Mix
¼ tsp cumin seeds
1 tsp crushed dry fenugreek leaves
1 tsp roasted coriander powder
1 tsp chopped fresh ginger
½ tsp dry mango powder
½ tsp cayenne pepper
¼ tsp turmeric
Pinch hing
Salt to taste
1 tbsp coconut oil
Serves 4

Pots n pans
Skillet

Method

• Steam both potatoes and cauliflower till cooked but still crisp never overcooked or soggy.

• Heat skillet. Add oil and then spices in this order in quick succession: cumin, fenugreek leaves, ginger, coriander powder, mango powder, turmeric and cayenne pepper last. (SOS cumin burns quite quickly so be watchful as you add spices)

• Stir the spices together and then toss in the cooked potatoes and cauliflower. (SOS I used red potatoes, you can use any as long as you pick potatoes that hold their shape after cooking. Look for boiling potatoes that are low in starch not baking potatoes that are high in starch & tend to collapse. we’re not looking for a mashed potato.). Add salt and stir to coat root vegetables with spice oil.

• When veggies are lightly roasted , add hing, stir once & then turn off the stove.

• Cover skillet and let sit about 1 minute.

• Serve with rice or any favourite bread.

Must haves and options

This is a delicious roasted root veggie dish. What rounds up alu gobi and makes it perfect and comforting for winter months in my opinion is just these 3 spices—dry fenugreek, mango powder and of course fresh ginger. These 3 alone witll turn up the taste factor in alu gobi. Ginger is readily available everywhere. For the other 2, see if you can source them from your local Indian store. You’ll probably get them packed in a ground powder form. Don’t worry that all you need is a teaspoon and wonder what to do with the remaining. Bottle it up after opening and refrigerate it so that the spice flavours remain fresh till your next use.

Hope you enjoyed today’s delicious post.. If you have never tried to make alu gobi thinking its too complicated, you will love this easy recipe. And if you have already tried it, do let me know if you agree with my practice of adding fenugreek, ginger and coriander to make alu gobi simply sparkle.

— soul of spice —

6 Comments Add yours

  1. Oh that looks wonderful and so comforting. I could sit down to a plate of just that alone!

    1. soulofspice says:

      it is. one of my best comfort foods. WIsh I could send you some :). next time you visit TO, see if you can stop by my place & I’ll make you some…

  2. This looks so, so, so good. And funny, you posted this the night after I chowed down on Aloo Gobi from our favourite Indian take-out. I’ve never tried to make my own, but I enjoy it so much, and now that you’ve provided such a yummy recipe, I have no excuse!

    1. soulofspice says:

      Alu gobi has got to be the yummiest dish the Indian subcontinent has to offer;) truly easy to make….can’t wait to hear how it goes

  3. I love this recipe. Very simple but oh so good. I cook mine slightly differently so am looking forward to trying your version.

    1. soulofspice says:

      You’re right. So many versions of alu gobi;) all tasty. Restaurant style is always tasty but can be greasy.. I’m like you. Love to try diff variations..

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