“Aloo Gobi or, Gobhi”, from the North Indian state of Punjab is a favorite, combining cauliflower florets with potato chunks. This dish assembles in the pressure cooker in under half an hour, with just a few minutes of actual cooking time. Generously spiced with cumin, turmeric, dry mango powder, green chilies and ginger, this quick recipe tastes great with Rotis, or Rice. The star of this dish is the dry raw mango powder known as “Amchur”, which really enhances the flavour of this simple preparation and is highly recommended. I have also used this as a sandwich filling in Bread for busy lunch days, when wanting a change from the usual fare.
Aloo Gobhi (V, GF, Onion & Garlic Free)
A gorgeous combination of fresh vegetables and just 5 spices simply seasoned with salt. Vegan, gluten-free, onion-free and garlic-free. Tastes best with flatbread – Roti or, plain rice.
Cauliflower, fresh or frozen florets – 2 cups
Potatoes, diced and rinsed well – 1 cup
Oil – 1/2 tablespoon
Turmeric Powder – 1/2 teaspoon
Fresh Ginger Root, minced – 2 teaspoons
Fresh Green Chillies, sliced finely – 1 to 2 teaspoons, depending on taste
Cumin Seeds – 1 teaspoon
Dried Raw Mango Powder – 1 teaspoon
Water – 2 to 3 tablespoons
Salt, to season
Coat the inside of a thick bottomed pressure pan with oil and set on low heat.
Toss in the cumin seeds until they start to crackle and smell lovely.
Add the turmeric powder, minced ginger, chillies and dried raw mango powder.
Stir in the potato pieces and coat in the spice mixture.
Mix in the water and season with salt.
Carefully add the cauliflower florets and mix well.
Clip on the lid of the pressure pan and steam on high for 4 to 5 minutes.
Take off the heat immediately and release pressure after 5 minutes, or else the cauliflower florets go mushy.
Happy cooking 😊