Cook what you grow
Aloo Gobi (Cauliflower and Potato Curry)
The North Indian home classic: cauliflower and potatoes browned in oil, then simmered with tomato, ginger, and warm spices until tender. Served over rice with plenty of cilantro.
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Ingredients
serves 4From the garden
- 1 head cauliflower, cut into medium florets
- 2 medium potatoes, peeled and cut into 3/4-inch chunks
- 1 medium yellow onion, finely chopped
- 2 medium tomatoes, chopped
- 3 cloves garlic, minced
- 1 tsp fresh turmeric, grated (optional) · or 1/2 tsp ground turmeric; it gives the classic golden color
- ¼ cup fresh cilantro, chopped (optional)
From the pantry
- 1 tbsp fresh ginger, grated
- 2 tsp ground cumin
- 1 tsp chili powder
- 3 tbsp vegetable oil
- 1½ cups white rice · for serving
- salt · to taste