Easy One Skillet Aloo Gobi
We eat lots of Mexican inspired dishes and Asian inspired dishes in my home. For variety, I love to cook Indian dishes too (I could live off of curry). This week I wanted to make an Indian dish that would not require rice, because we seem to have eaten a lot of rice lately. I remembered Aloo Gobi. It has cauliflower and potatoes with all the spices of India. My kitchen always smells amazing when I make dishes like this.
My daughter in particular complimented me on this dish. I’ll take that as a win! It is so nice to be appreciated for effort in the kitchen, isn’t it?
I think this dish would be even better the next day after the spices have more time to intensify. I was not the lucky one to get the leftovers to test my theory. I also think these ingredients could be thrown in a crock pot and cook all day. The flavors would be amazing then too. I’d love to hear if you experiment.
Shallots are powerhouses of nutrition. They are little teardrop shaped onions with purple skins. Peel and chop. They have a different flavor than onions. Try them out with this dish if you have not used them before.
Don’t let the number of ingredients in this dish be intimidating. They are mostly spices. You make the whole dish in one skillet and it cooks in 30 min or less.
If you are only cooking for 1-3 people, you can half the recipe.
Easy One Skillet Aloo Gobi
Ingredients
- 4 potatoes, medium equal to 4 cups, in bite size cubes
- 2 shallots
- 2 cans petite diced tomatoes do not drain
- 5 cloves garlic
- 1 tbsp ginger, fresh grated or use 1-2 tsp ground
- 1 serrano pepper finely chopped, use half if leery of heat
- 2 tsp cumin ground
- 2 tsp turmeric ground
- 2 tsp paprika
- 2 tsp coriander ground
- 1 cup water more if needed to cook potatoes
- 1 head cauliflower small, equal to 4 cups chopped
- 1 bunch cilantro optional garnish
- 1 lemon, for juice optional garnish
- naan bread or rice for serving
Instructions
- Scub the potatoes and chop. (I do not peel them to save the nutrition, but that is optional)
- Chop the shallots
- Add a couple tbsp of water to a skillet and saute the onions on medium high heat for 3-4 minutes.
- Add the potatoes and cans of tomatoes.
- Add the water and all the spices. Hold off on the cauliflower. Cover and simmer on medium high for 10-15 min. Stir and add more water if necessary. Reduce heat if desired to medium.
- Chop the cauliflower into bite size pieces and add to the pan. Cover and simmer about 10-15 more minutes until the potatoes are soft enough to eat. Do not cook them so long that they fall apart.
- Garnish with cilantro and a squeeze of lemon juice.
