Aloo Gobi is a classic Ayurvedic recipe and staple in Indian vegetarian cooking that I didn’t enjoy much during my youth, but especially enjoy as I gain wisdom.
The spices used in the flavorful dish are the staples of classic Ayurvedic Cooking, as they aid in digestion and have many healing benefits. Here’s what you’ll need:
- 1 cauliflower cut in small florets
- 6 potatoes cut in quarters
- 1 cup of diced tomatoes
- 1 cup of green peas
- 2 TBS coconut oil (feel free to reach for vegetable oil if you’d rather)
- 2 TBS of grated ginger
- 1/4 tsp of each: brown mustard seeds, fenugreek seeds, cumin seeds
- 1/4 tsp of each powder: garam masala, cumin, coriander, turmeric, paprika
- 1/8 tsp asafetida (hing)
- 3-4 curry leaves
- 1/2 cup freshly chopped cilantro
- 1/4 cup of water
- salt to taste
- juice of one lime
In a medium size pot, heat the oil. As it starts to sizzle, go ahead and add the above mentioned seeds to the pot. When they pop and start to give off their beautiful aroma, add the ginger, the curry leaves and the asafetida. Sauté the mixture for a few minutes, then add the potatoes and half of the water, stirring it altogether. Cover the pot for 10 minutes, letting all this goodness cook on a medium flame.
Now it’s time to add the powdered spices, followed by the cauliflower. Stirring again, add the balance of the water to prevent sticking. Cover for 5 minutes, cooking on a medium flame.
Go ahead and add the tomatoes and peas. Stir. Add salt to taste.
Stir and cook for a few more minutes. Once all the vegetables are tender, (but not falling apart), sprinkle the juice of the lime, add the freshly chopped cilantro and serve.
Goes great with this basmati rice recipe.