These vegetables are shallow fried in oil and slowly, steam cooked, until they are ready. Please do not be tempted to flood the pot with water otherwise you will not get the result intended. There are many Aloo-Gobi recipes and every cook has their own way of doing it. I tried this one, and really loved the result. I highly recommend you watch the video even though it’s not in English. There are subtitles.
Please watch the video before cooking. I have adjusted slightly, to suit me. I didn’t understand a word…I just read the subtitles
Potato and Cauliflower Stir-Fry (Aloo Gobi)
Ingredients
- 4 tablespoons vegetable or olive oil
- ½ teaspoon cumin seeds
- 3 cloves garlic finely chopped
- 1 jalapeño pepper seeded and finely chopped
- 1 large red onion, cut into quarters, lengthwise and thinly sliced
- 2 medium potatoes cut into 1-inch cubes (about 400g/14oz)
- 250g cauliflower florets (about half head of medium cauliflower)
- ½ teaspoon turmeric powder
- 1 teaspoon red chilli powder or hot paprika or dried chilli flakes (adjust to suit you)
- Salt to taste
- 3 tablespoons water
- 1/3 cup finely chopped Coriander leaves
Instructions
- Heat the oil in a large based pan (at least 10-inch diameter) and add the cumin seeds and sauté over low heat until they begin to sizzle (do not burn them). Add the chopped garlic and jalapeño and sauté over low heat for 1 minute.
- Now add the onion and cook over medium low heat for 3 minutes, then add the potatoes and stir to combine and cook, covered for 5 minutes, stirring at least once.
- Add the cauliflower florets and cook covered, another 5 minutes, stirring at least once.
- Add the turmeric, red chilli powder or hot paprika and salt to taste and toss the vegetables until they are completely coated with the spices. Add the three tablespoons water, cover and cook 10-15 minutes over medium low heat or until vegetables are tender, stirring at least twice. Add the chopped coriander and serve hot or warm.
myfavouritepastime.com
Step By Step Photos
Heat the oil in a large based pan (at least 10-inch diameter) and add the cumin seeds and sauté over low heat until they begin to sizzle (do not burn them).
Add the chopped garlic and jalapeño and sauté over low heat for 1 minute. Now add the onion and cook over medium low heat for 3 minutes
then add the potatoes and stir to combine and cook, covered for 5 minutes, stirring at least once. Add the cauliflower florets and cook covered, another 5 minutes, stirring at least once.
Add the turmeric, red chilli powder or hot paprika and salt to taste and toss the vegetables until they are completely coated with the spices.
Add the three tablespoons water, cover and cook 10-15 minutes over medium low heat or until vegetables are tender, stirring at least twice. Add the chopped coriander and serve hot or warm.
myfavouritepastime.com
My Favourite Pastime 
Your method is the best. I always loved cauliflower without any masala, dhania, saunf, garam , etc.
Thank you!
Liz
Nice combination. And spicing up the mild cauliflower is something I haven’t thought of before. Lovely.
It really tastes nice. Trust me!
Liz
I’ve already tried it and passed it on to my sister and a vegetarian friend. Lovely