Aloo Gobi (Potatoes With Cauliflower)

I have another vegan friendly dish for you to try and this is a fail proof recipe. In my mortar and pestle I added 1 pinch each of cumin seeds and coriander seeds along with 1 whole round red chili and grind in to a coarse powder and set it aside.

In a pot on high heat add 1/4 cup of olive oil, 1 onion or shallot and fry until brown. Add 1 pinch of pink salt, 1 pinch each of curry powder, Garam Masala, red chili powder and turmeric. Stir and add the contents from the mortar. Add 3 cloves of garlic and a large piece of ginger that has been peeled and cut in to pieces in the mortar and pestle and grind them until they are nearly a paste like consistancy. I added 1 green chili with the seeds removed and 1 tomato and cooked it down till it was mushy.

I added 1 head of cauliflower that I had cut in to tiny pieces and added it to the curry base. I turned the heat down to low and I have peeled, washed and quartered 2 potatoes and added that too to the pot and gave it a stir.

Cook until it is very soft and they change color somewhat. Note: the potatoes should remain intact. They shall not be as mushy as the cauliflower. Instant pot method is on saute function. Add the oil, onion or shallot, green chili, garlic, ginger and spices. Same procedure as regular stovetop method. Add potatoes and cauliflower then add 2 cups of water and pressure cook on hi for 12 minutes then tap the quick release button. Turn sauté function on again if you wish to reduce then add the ajwan and turn off instant pot and cover.

For stovetop method: Turn off the heat and garnish with 2 big pinches of ajwan.

All of these spices you can find in an Indian and Pakistani grocery store. If you are not sure of what you are looking for, please feel free to ask someone that works there. They should help you. Also this dish is eaten with chapati.

P.S. If you don’t have olive oil available then you can use other types of cooking oils as well. At the end you can add 1 drop of either coconut oil, almond oil, mustard oil or butter ghee for extra flavor. You can do this with this dish and every other Pakistani or Indian dish.