Alicia's Aloo Gobi
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Recipe Summary Alicia's Aloo Gobi
This is hands down the easiest and most delicious curry I have ever made. It's my own personal twist on Aloo Gobi, a traditionally dry Indian dish consisting of potatoes and cauliflower. The coconut milk adds the extra sauciness; my favorite part of curry. Serve with basmati rice or, better, with breads such as roti, naan, or pita.Ingredients | Gobi Manchurian Recipe In Marathi Madhurasrecipe¼ cup olive oil1 medium onion, chopped1 tablespoon minced garlic1 teaspoon cumin seeds1 (15 ounce) can diced tomatoes1 (15 ounce) can coconut milk2 tablespoons ground coriander1 tablespoon salt1 tablespoon ground turmeric1 tablespoon cayenne pepper1 teaspoon ground cinnamon1 teaspoon ground ginger1 teaspoon ground cardamom3 large Yukon Gold potatoes, peeled and cubed1 medium head cauliflower, chopped into bite size pieces1 (15 ounce) can garbanzo beans, drained2 tablespoons garam masalaDirectionsHeat oil in a large pot on medium-high heat and add onion. Cook until softened, about 4 minutes, then stir in garlic and cumin. Continue to cook until onion begins to brown.Stir in tomatoes and coconut and the coriander, salt, turmeric, cayenne pepper, cinnamon, ginger, and cardamom. Stir until mixture begins to boil, then put in the potatoes, cauliflower, and garbanzo beans. Blend well. Reduce heat to low and cover.Simmer until the potatoes are tender, 45 minutes to an hour (this will depend on the size of the potato chunks). Sprinkle in the garam masala, stir, and cook for an additional 5 minutes.Info | Gobi Manchurian Recipe In Marathi Madhurasrecipeprep:
10 mins
cook:
1 hr 20 mins
total:
1 hr 30 mins
Servings:
4
Yield:
4 servings
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