Why Aloo There!

Cauliflower and potatoes combine with fresh aromatics and a flavorful spice blend for aloo gobi

We have all done it. We bought that bag of potatoes to save money, only to forget it exists halfway through the sack. Weeks later we stumble upon our spuds now sporting a face full of sprouts.

According to the Google the good Lord gave us sprouting potatoes are still safe to eat as long as the sprouts are thoroughly removed. Taking a few minutes to clean up the potatoes will give you something you can work with.

Skip the typical potato fare and take these taters international. All you need is a head of cauliflower, onion, garlic, ginger, and an array of traditional Indian spices to make the traditional Indian dish aloo gobi.

Packed with the flavor from homemade curry, this recipe will have you going back for seconds (and maybe thirds) like you're at the weekday lunch buffet special at Palace of India.

Aloo Gobi Ingredients

• 1.5 to 2 pounds Yukon gold or red potatoes (cubed)

• small to medium head cauliflower (separated into flourets)

• 1 cup sweet onion (chopped)

• 1 small tomato (diced)

• ¼ to ½ cup neutral oil (canola recommended)

• 6 to 8 cloves garlic

• 2 to 3 inches fresh ginger (sliced)

• 1 to 2 tbsp cumin seeds

• ¼ to ½ cup water

• 1 tsp chili powder

• 1 tsp amchur powder

• 1 tsp hing (asafoetida powder)

• 1 tsp corriander powder

• 1 tsp garam masala

• 1 tsp tumeric

• 2 tbsp sesame oil

• Sea or Kosher salt

Get your ingredients from Forty Acres Fresh Market

Shop Online 

Order a $20 Veggie Box and request cauliflower, onion, potatoes, garlic, and ginger. Add a jar of Thai Ginger Lemongrass Keep It Savory Salt to your order for just $9.50.

Shop In Person 

Check for the latest information on Forty Acres Fresh Market produce stands and popup markets

Directions

1. Soak cubed potatoes in water for 20-30 minutes. Drain water prior to cooking.

2. Prepare garlic ginger paste

   1. Combine neutral oil, garlic, and ginger in blender or food processor. Blend until smooth

   2. Reserve remaining paste in sealed storage container. Refrigerate and use for up to 2 weeks.

3. Prepare wet masala (homemade curry blend).

   1. Add amchur powder, hing, garam masala, tumeric, chili powder, and corriander powder to water.

   2. Stir until spices are dissolved and well mixed.

4. Let's get cookin

   1. Heat 2 tbsps sesame oil in a pot over medium high heat

   2. Add cumin seeds and let brown for no more than 1 minute

   3. Add 2 tbps of ginger garlic paste and cook until fragrant

   4. Add onion to the pot and sauté until translucent and fragrant.

   5. Add potatoes and stir until well incorporated.

   6. Cover, reduce heat to medium low and let potatoes cook for 20 minutes

   7. Once the potatoes have softened add the wet masala and cauliflower. Make sure all ingredients are well coated with the seasonings and masala.

   8. Add salt (about 1 to 2 tbsp) and stir

   9. Cover pot and cook until cauliflower is tender.

   10. Add salt to taste

   11. Serve aloo gobi over rice or daal lentils. Enjoy!