Aloo Gobi is an Indian dish that combines some very popular ingredients – cauliflower and potatoes – with spices. Traditionally, spices such as cumin and coriander are used, as well as ginger, turmeric and vegetables such as tomato, onion and peas in their most modern version. This cauliflower stew with potatoes that I share is a very aromatic and simple dish to cook. You can serve it as a main dish with basmati rice or as a side dish.
Ingredients to make cauliflower and potato stew:
- 1 small cauliflower
- 1 onion
- 1 red bell pepper
- 3 garlic cloves
- 6 boiled potatoes
- 1 cup frozen peas
- 1 small piece of fresh ginger
- 1 small piece of fresh turmeric
- 20 tomates cherry
- 1 teaspoon cumin grain
- 1 splash of oil
- ½ teaspoon powdered coriander/cilantro seeds
- 1 teaspoon salt
- 1 pinch of pepper
How to make Cauliflower and Potato Stew:
Prepare the vegetables. Cut the onion and potatoes into medium pieces and dice the pepper. Separate the cauliflower into florets and finely chop the garlic, ginger and turmeric, also cut the cherry tomatoes in half and defrost the peas in water.
Heat a pot with oil and add the cumin grains. Cook them for about 2 minutes until they begin to release their aroma.
Add the garlic and half of the ginger, the turmeric, the onion and the chopped pepper to the pot and fry them.
Add the other half to the blender jar along with half of the cherry tomatoes, a teaspoon of salt and a pinch of black pepper. Blend until a smooth sauce remains. Add the potatoes to the pot, stir well.
Add cauliflower and powdered coriander seeds. Cook the vegetables for 2 minutes, stirring occasionally.
Add the drained peas and the remaining cherry tomatoes to the cauliflower and potato stew.
Also pour inside the tomato sauce that you had prepared. Mix well and cook the stew until the cauliflower is soft. Check the point of salt and pepper.
Serve the recipe for Aloo Gobi or cauliflower stew with potatoes with a little basmati rice.
