Aloo Gobi (Cauliflower Potato)

This recipe is from my teacher, Dr Ajit, from the Australasian Institute of Ayurvedic Studies. This is a very easy everyday meal and is loved by the whole family. It’s good for all the doshas and in all seasons. It can be served with rice or flatbreads. Make sure to add plenty of water during cooking to prevent sticking or burning.

Serves 4

Ingredients

2 tbsp ghee
1 tsp cumin seeds
5-6 cloves garlic, chopped
2-inch piece ginger, finely chopped
2 onions, chopped
2 tsp Indian spice mix, including spices, such as ground coriander, fennel, cinnamon and cardamom.
1 tsp turmeric
Sea salt, to taste
1 large cauliflower
3 medium potatoes
1 tbsp fresh coriander, chopped
Lemon wedges to garnish

Method

1. Wash cauliflower & cut it into pieces. Peel and cut potatoes into cubes.

2. In a wok or saucepan, heat ghee, add cumin seeds & cook for a few minutes until fragrant.

3. Add chopped garlic, cook well, then add chopped ginger and cook for another 1 -2 minutes.

4. Add onion & sauté until transparent.

5. Add salt & spice mix, and turmeric & cook for a further ½ minute

6. Add potatoes and stir well to coat with spices.

7. Cover & cook until potatoes begin to soften.

8. Add cauliflower & stir to coat cauliflower with spices.

9. Cover and cook, stirring & scraping the bottom of the pan 3-4 times during cooking until potatoes are cooked and cauliflower is soft.

10. Garnish with chopped coriander and lemon and serve hot.