Aloo Gobi (Spiced cauliflower and potatoes)

Ingredients

• 2 cuillères à soupe Vegetable oil (preferably sunflower or canola oil)
• 1 cuillère à café Cumin seeds
• 1 feuille Bay leaf
• 3 grains Black peppercorns
• 2 clous Cloves
• 3 gousses Garlic (finely minced)
• 150 g Potatoes (thinly sliced)
• 350 g Cauliflower (separated florets)
• 1 cuillère à café Salt (or to taste)
• 150 ml Water
• 0.75 cuillère à café Turmeric powder
• 1 cuillère à café Ground coriander
• 1 cuillère à café Hot chili powder (or adjust to taste)
• 1 cuillère à soupe Curry powder
• 4 cuillères à soupe Crushed tomatoes (canned or fresh)
• 1 cuillère à soupe Dried fenugreek leaves (kasuri methi) (crushed between fingers before adding)

Instructions

1. Heat oil and spices

   Heat the pan over medium heat, add the oil then the cumin seeds, bay leaf, peppercorns and cloves. Sauté for 2 minutes until the spices release their aroma.

   Time: PT2M

   Temperature: Feu moyen

2. Add garlic

   Stir in the minced garlic and sauté for 1 minute, stirring constantly to prevent burning.

   Time: PT1M

   Temperature: Feu moyen

3. Add potatoes and cauliflower

   Add the potato slices and cauliflower florets to the pan, season with salt, then toss to coat the vegetables well with oil and spices.

   Time: PT2M

   Temperature: Feu moyen

4. Steam cooking

   Add 150 ml water, cover the pan and simmer for 10 minutes until the vegetables are tender but still firm.

   Time: PT10M

   Temperature: Feu moyen

5. Stir in dry spices and tomato

   Remove the lid, add turmeric, ground coriander, chili, curry powder, crushed tomatoes and crushed fenugreek leaves. Stir quickly and cook uncovered for 2 minutes so the sauce thickens slightly.

   Time: PT2M

   Temperature: Feu moyen

6. Finishing and serving

   Taste, adjust seasoning if needed, remove from heat and serve hot, optionally garnished with a little extra fenugreek.

   Time: PT1M

Nutrition Facts

Calories

110

Protein

4 g

Carbohydrates

40 g

Fat

14 g

Fiber

5 g

Ingredient Substitutions

• Instead of Vegetable oil: canola oil, sunflower oil
• Instead of Cumin seeds: ground cumin
• Instead of Bay leaf: dried thyme
• Instead of Black peppercorns: ground pepper
• Instead of Cloves: ground clove
• Instead of Garlic: garlic paste
• Instead of Potatoes: sweet potatoes
• Instead of Cauliflower: broccoli
• Instead of Salt: sea salt
• Instead of Turmeric powder: fresh grated turmeric
• Instead of Ground coriander: fresh coriander leaves
• Instead of Hot chili powder: cayenne, red chili powder
• Instead of Curry powder: garam masala
• Instead of Crushed tomatoes: tomato puree
• Instead of Dried fenugreek leaves (kasuri methi): fresh fenugreek

Equipment Needed

• Pan or large pot
• Wooden or silicone spatula
• Chef's knife
• Cutting board
• Measuring spoons
• Pan lid

Critical Steps — Do Not Skip

• Sauté the spices until they release their aroma.
• Covered cooking to soften the vegetables.
• Add dry spices and tomatoes at the end of cooking to prevent them from burning.

Chef Tips from the Video

• Use fresh cauliflower for better texture.
• Lightly crush the fenugreek leaves between your fingers to release their aromas.
• Add a pinch of sugar if the sauce is too acidic.
• Serve immediately to enjoy the spice aroma.

Troubleshooting

Storage

Refrigerator: Store in an airtight container 3 to 4 days.

Freezer: Can be frozen up to 1 month; reheat gently over low heat.

Room temperature: Do not leave at room temperature more than 2 hours.

Make-Ahead Tips

• Pre-cut the vegetables and keep them refrigerated in cold water.
• Pre-measure all spices in a small bowl before starting to cook.