Indian · Side · SAMPLE RECIPE
Aloo gobi · spiced potatoes & cauliflower
Golden cauliflower and tender potatoes coated in cumin, ginger, and turmeric. A home-style vegetable dish with just enough tomato to bring it together.
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A NOTE FROM THE KITCHEN
A dry-style sabzi, with tender vegetables.
This is a lightly coated home version, rather than a bowl of thick gravy. Cut the potatoes smaller than the cauliflower so they become tender at roughly the same time. A wide skillet with a lid works well.
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Aloo gobi · spiced potatoes & cauliflower
Sample recipe awaiting kitchen testing. Timings are estimates.
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BEHIND THE DISH · North Indian vegetable cooking
Aloo gobi · spiced potatoes & cauliflowerBeyond the plate.
Potato and cauliflower become a satisfying dish with a modest amount of spice and patient cooking.
ORIGINS & EVOLUTION
Two vegetables in the name.
Aloo means potato and gobi refers to cauliflower in this dish. Aloo gobi is a familiar North Indian vegetable preparation, with versions ranging from dry, lightly coated pieces to saucier restaurant dishes.
CULTURAL CONTEXT
An everyday companion.
This kind of sabzi can sit beside dal, rice, or roti as part of a meal. Its flexible place at the table helps explain why cooks have many preferences about onions, tomatoes, spices, and how much gravy to include.
AT THE TABLE
A lightly coated skillet version.
Our potatoes begin cooking before the cauliflower joins them. A covered pan and a small amount of water help the vegetables soften; the final uncovered minutes remove excess moisture. The aim is tender pieces that still keep their shape.
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