Aloo Gobi

I’ve changed up the preparation methods and ingredients to make aloo gobi faster and easier to prepare, so you can enjoy the flavor of Indian food at home. Aloo gobi is often served with a cucumber raita, or consider serving it with Mediterranean Cucumber Soup. If you don't prepare Indian food at home often, check the Cook's Notes below for information about the seasonings.

Ingredients:

1 tablespoon ghee, butter, or margarine

1 tablespoon bottled minced ginger

2 tablespoons coriander powder

½ teaspoon turmeric

¼ teaspoon cayenne powder

3/4 cup water

¼ teaspoon asafetida (or hing)

2 teaspoons cumin seeds

1 (7-ounce) can mild diced green chiles

2 (12-ounce) bags frozen steamable cauliflower (no need to thaw)

15-20 small new potatoes, quartered (I used a three-color mix to better hack my health!)

2 teaspoons mango powder

Directions:

Heat ghee/butter/margarine in large saucepan over medium-high heat.

Meanwhile, combine ginger, coriander, cayenne, turmeric, and water in a small bowl. When ghee/butter/margarine is hot, carefully add spice paste to skillet and cook, stirring often, for 5 minutes.

Add asafetida, cumin seeds, and chiles, and stir to combine. Add cauliflower, potatoes, and ¼ cup water, and stir to combine. Cover pan and cook on for 30 minutes, stirring every 5 – 10 minutes, adding additional water as necessary.

When potatoes are tender, add mango powder and stir to combine.

Cook’s Notes: Asafetida is a strong-smelling, sulfurous (think hard-cooked eggs) seasoning. Like ground coriander, ground turmeric, and cumin seeds, asafetida is commonly stocked at larger grocery stores, or can be found online. If you're gluten-free, note that not all asafetida is gluten-free. Check the label to be sure!

You’ll probably need to visit an Indian market or shop online here for mango powder. If you can’t find mango powder, you can make a reasonable substitute by using a teaspoon of lemon juice and a teaspoon of your favorite sweetener (I use stevia).

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