ALOO GOBI SOUP RECIPES

Name: Aloo Gobi
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 to 6 servings
Cuisine: indian
Ingredients: 2 tablespoons Ginger-Garlic Paste, recipe follows, or 2 teaspoons grated ginger; 1 tablespoon ground coriander; 1/4 teaspoon turmeric; 1 cup water, divided; 2 tablespoons peanut oil; 1 large serrano pepper, split down the middle leaving halves attached; 1 teaspoon cumin seeds; 1 small head cauliflower, cut into small florets; 1 russet potato, peeled and cut into 1/2-inch cubes (similar size to cauliflower); Kosher salt; 2 tablespoons freshly minced cilantro leaves, to garnish; 1/2 cup cloves garlic, whole; 1/2 cup fresh ginger, peeled, cut into 1/2-inch slices; 1/4 cup canola oil

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ALOO GOBI RECIPE | AARTI SEQUEIRA | FOOD NETWORK

Aloo Gobi Recipe | Aarti Sequeira | Food Network image

Cauliflower and potatoes come together with fragrant spices like turmeric, coriander and cumin in this hearty veg-forward curry enjoyed throughout India and Pakistan.

Provided by Aarti Sequeira

Total Time 45 minutes

Prep Time 20 minutes

Cook Time 25 minutes

Yield 4 to 6 servings

Number Of Ingredients 14

Ingredients

2 tablespoons Ginger-Garlic Paste, recipe follows, or 2 teaspoons grated ginger
1 tablespoon ground coriander
1/4 teaspoon turmeric
1 cup water, divided
2 tablespoons peanut oil
1 large serrano pepper, split down the middle leaving halves attached
1 teaspoon cumin seeds
1 small head cauliflower, cut into small florets
1 russet potato, peeled and cut into 1/2-inch cubes (similar size to cauliflower)
Kosher salt
2 tablespoons freshly minced cilantro leaves, to garnish
1/2 cup cloves garlic, whole
1/2 cup fresh ginger, peeled, cut into 1/2-inch slices
1/4 cup canola oil

Steps:

Mix the Ginger-Garlic Paste, coriander, turmeric, and 1/2 cup water in a small bowl. This is a simple wet masala (spice mix). Set aside.
In a large pot, warm the oil over medium-high heat until shimmering but not smoking. Add the serrano pepper, wait 30 seconds, and then add the cumin seeds and wait until they're done spluttering.
Add the wet masala (careful, it will also splutter). Cook until the paste thickens, deepens in color slightly, and oil oozes out of the perimeter of the masala, about 2 minutes.
Add the cauliflower and potatoes, stirring to coat the vegetables with the masala. Season with salt and add 1/2 cup water. Cover and cook over medium heat 10 to 15 minutes. Then, remove the lid, stir, and cook until the cauliflower and potatoes are cooked through, about 5 minutes. Garnish with cilantro and serve.
Throw the garlic, ginger, and canola oil in a mini-food processor and let it go until it forms a semi-smooth paste. There will still be tiny little pieces in there, but overall, it should resemble a paste.
Save what you don't use in a small glass jar. It should last in the fridge for 2 to 3 weeks. It's a delicious addition to marinades, pasta sauces, stir fry sauces, slow-cooker recipes, gravy etc. We always had a jar of this stuff in our fridge growing up.

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