Aloo Gobhi, a popular dish in India and beyond, showcases the delightful combination of potatoes and cauliflower, enhanced by a few carefully chosen spices that complement the vegetables without overwhelming them. This recipe offers a time-saving twist by roasting the vegetables in the oven instead of cooking them on the stove. Roasting reduces the need for constant stirring, keeping the potatoes and cauliflower intact, requires less oil, and minimizes cleanup.
ingredients:
1 lb. cauliflower, cut into small flowerets (approximately 4 cups)
2 medium potatoes, cut into 3/4 inch cubes (approximately 2 cups)
1 medium onion, thinly sliced (approximately 2 cups)
2-3 tbsps. vegetable oil
3-4 cloves garlic, minced
3/4 inch cube of ginger, minced
2 tsps. cumin powder
1 tsp. turmeric powder
1 lb. cauliflower, cut into small flowerets (approximately 4 cups)
2 medium potatoes, cut into 3/4 inch cubes (approximately 2 cups)
1 medium onion, thinly sliced (approximately 2 cups)
2-3 tbsps. vegetable oil
3-4 cloves garlic, minced
3/4 inch cube of ginger, minced
2 tsps. cumin powder
1 tsp. turmeric powder
1/2 tsp. cayenne pepper
1 tsp. salt
1/2 cup chopped coriander leaves (optional)
Cooking spray or oil for the pan
note:
Instead of mincing the ginger and garlic, save time by grinding them with an immersion blender, using the oil to facilitate the blending.
preparation:
- Heat oven to 450 degrees F.
- Line an ovenproof pan with foil, spray it with cooking spray, or brush it with oil.
- Mix all the ingredients in a bowl, spread in the pan, and bake for 25-30 minutes.
- Halfway through the baking, stir once, turning the pieces over.
- Garnish with coriander leaves. Serve hot with daal and rice!
Copyright © Rashmi Rustagi 2012. All Rights Reserved.