India
Aloo Gobi, made with supermarket ingredients
The authentic flavor in three easy steps with what any supermarket sells, in metric, for students and anyone cooking far from home (serves 2).
30 min3 to wash
3 lazy steps
- 1
Heat 2 tbsp oil in a large skillet over medium-high heat, then fry 500 ml cauliflower florets and 2 medium diced potatoes until browned and crisp, about 8 minutes, and set aside.
- 2
In the same pan, heat 1 tbsp oil over medium heat, add 1 tsp cumin seeds until they sizzle, then sauté 1 chopped onion, 1 tbsp ginger paste, and 1 tbsp garlic paste for 5 minutes.
- 3
Add 1 tsp turmeric, 1 tsp coriander powder, and 1/2 tsp cayenne, stir in the potatoes, cauliflower, and 1/2 tsp salt, cover and cook on low heat for 10 minutes until tender, then stir in 1/2 tsp garam masala.
How it's eaten in India
In India, it is commonly served hot alongside warm rotis, parathas, or steamed basmati rice with a side of yogurt or pickles.