Aloo Gobi (cauliflower and potato curry) was my first attempt to cook an Indian-style dish. I love to eat Indian food at restaurants, so was eager to try to make own. However, I hadn’t fully stocked up my pantry yet, so didn’t have some of the ingredients listed in online recipes, and I didn’t have any chilies or chili powder on hand to add the spice that I like (this is a recipe review, adapted from chuckdarwin’s recipe on food.com’s: http://www.food.com/recipe/aloo-gobi-84324). The dish still came out well, though, and the kitchen smelled great after it was done!
¼ cup vegetable oil
½ an onion
1 large head of cauliflower
2 large russet potatoes, peeled
1 large can of diced tomatoes
2 cloves of garlic
Cumin powder, Curry powder, Turmeric, and salt (I don’t measure spices exactly, just shake some into the pan)
Heat the vegetable oil in a large pan (I used olive oil), and add diced onions. Add cumin, curry powder, turmeric, and salt, stirring until the onions become soft & fragrant.
Add diced tomatoes and potato cubes and cauliflower pieces. Sprinkle in a little more of the above-mentioned spices. Continue to toss the vegetables to make sure they are coated with the sauce.
Cover pan and simmer for about 20 minutes (until the potatoes are cooked). Uncover the pan and add some frozen peas, heating until the peas are cooked through (there weren’t many peas left in the package which is why they look sparse in the photo).