Dr. Nandi’s Aloo Gobi
Many Americans find Indian cooking to be daunting so I thought I would share a few Nandi family recipes with you. Aloo Gobi is a common recipe with different preparations found throughout India. The dish is primarily made up of Aloo (potato) and Gobi (cauliflower) and my family adds peas. I taught my wife Kali how to make it and she serves it at least weekly. The kids love it and I hope you do too.
Use organic ingredients whenever possible.
3 Tablespoons Olive Oil
1 Teaspoon Cumin Seeds
1 Large Potato cut into large chunks
1 Large Cauliflower cut into large chunks
1 tsp Salt or to Taste
1 Tbsp Turmeric
2 tsp Cumin
2 tsp Curry Powder
1/4 tsp Cayenne Pepper or to Taste
1 Cup Frozen Peas
1 tsp Sugar
In a large skillet (with a cover) heat the oil and brown the cumin seeds over medium heat for a minute.
Add the potato and cauliflower, mixing often for approximately 5 minutes.
Add salt, turmeric, curry powder, cumin and cayenne pepper. Stir and coat cauliflower and potato with spices. Saute for another few minutes adding a bit more oil or water if needed.
Add one cup water and stir to coat evenly. Cover at medium heat, stirring for approximately 15 minutes.
After potatoes and cauliflower are soft add 1/2 cup of frozen peas just to heat up approximately 5 minutes.
Garnish with cilantro and serve.