Aloo Gobi

My all time favorite Indian dish.... ok maybe even my favorite dish period... is aloo gobi. Aloo meaning potato, and gobi, cauliflower. I remember the first time I tried this flavorful and aromatic meal with fresh warm garlic naan accompanying the spiced vegetables, it was so good! I could not wait to make it myself at home. After trial and error, a little of this (mustard seeds) or less of that (skip the serrano pepper) I've finally settled on a version I love. There are many ways to make it (and even a few different ways to spell it) but the simplicity of this meal is always the same and I love that. I usually have all the ingredients on hand too so it takes practically no time at all to whip some up for lunch or dinner. 
This recipe makes enough for one. (Maybe two, if you're feeling nice and want to share.)
It'd also go great with a mango lassi on the side for lunch. My favorite naan to use is Stonefire. I freeze the naan right in the package and just warm one or two pieces up when I need it in the oven at 200°. Don't forget to slather on good butter or ghee while the bread is still hot. 

Aloo Gobi


2 tbsp olive oil
1/2 tsp brown mustard seeds
1/2 tsp cumin seeds
1 tsp garam masala
1/4 tsp ground turmeric
1 garlic clove finely chopped
1 tsp fresh minced ginger
1/2 white onion sliced
1 potato, cubed
1/4 head cauliflower cut into florets
1/2 lemon, juiced
Cilantro for garnish


1. Heat oil in a pan and add spices until they just start to sizzle.
2. Turn down the heat and add the onions, garlic, and ginger and saute until onions begin to soften and brown. 
3. Add the potatoes and cauliflower, toss to coat with spices, then cover pan with lid and allow potatoes and cauliflower to soften.
4. When done, remove lid and allow moisture to cook off and potatoes to crisp a bit.
5. Serve sprinkled with fresh cilantro and a side of warm naan.


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