Alu Gobi – Cauliflower and Potato Stew / from the Indian Kitchen

4 servings, dairy/vegan, 15 minutes prep, 45 minutes to cook

Ingredients:

• 1 small cauliflower (about 800g)
• 2 tablespoons olive oil or ghee (clarified butter)
• 1/2 teaspoon whole cumin seeds
• 3-4 garlic cloves, thinly sliced.
• A small piece of ginger root, finely chopped.
• 1-2 hot green peppers, sliced (you can use depending on your spice preference)
• 1 large onion, thinly sliced.
• 2 medium tomatoes, thinly sliced.
• Salt, to taste
• 3 large potatoes, well washed and roughly chopped
• 1 cup water
• Juice of 1/4 lemon (about 1 tablespoon, or more to taste)
• 1/3 bunch of coriander, roughly chopped

Ground Spices (you can use all or just some of them):

• 1/2 teaspoon ground turmeric
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander seeds
• 1/2 teaspoon dry paprika

Instructions:

1. Cut the cauliflower into medium-sized florets. Peel the cauliflower stem and chop it coarsely.
2. Heat the oil in a medium-sized pot. Add the cumin seeds and fry them for 20 seconds, stirring until they release a pleasant aroma.
3. Add the garlic and ginger and continue frying for another 30 seconds.
4. Add the hot green pepper, onion, and tomatoes, and cook for 5 minutes.
5. Add the potatoes, cauliflower, and all the ground spices (coriander, cumin, turmeric, paprika), and mix well.
6. Add the water. Bring to a boil, cover, and cook over medium heat for 20-25 minutes, or until the potatoes are tender (if they’re not tender after 25 minutes, continue cooking for an additional 10-15 minutes).
7. Note: The water does not need to cover the vegetables completely, and that’s fine – they will cook through the steam created during cooking.
8. If there is still a lot of water left at the bottom after cooking, you can continue to cook over high heat, uncovered, until most of the water evaporates and the Flavors become more concentrated.
9. Add the lemon juice, stir, and remove from heat.
10. Transfer the stew to a serving dish, garnish with fresh coriander, and serve immediately with rice or bread.

Top of Form

We used Neoflam Fika 30cm Wok Induction with silicone rim glass lid.