Lunch: Alu Gobhi

Ingredients

3 to 4 tablespoons coconut oil (any oil with a high smoke point will do)
1 tablespoon whole cumin seeds
2 tablespoons tomato puree
2 medium potatoes, peeled and cut into 2-inch pieces
3 teaspoons salt
1 medium head cauliflower, cut into 2-inch florets
2 tablespoons ground ginger
1 tablespoon ground coriander
1 teaspoon turmeric
2 to 4 pinches cayenne
1 cup chopped fresh cilantro

Instructions

Heat the oil in a heavy-bottomed saucepan over medium-high heat. When hot, add the cumin. As soon as the seeds begin to pop, stir in the tomato puree and cook for 30 seconds. Stir in the potatoes and 1 1/2 teaspoons of the salt, reduce the heat to low and cook, covered, until the outer layer of the potato is cooked, 8 to 10 minutes. Add the cauliflower, ginger, coriander, turmeric, cayenne and the remaining 1 1/2 teaspoons salt and stir it all together without damaging the florets. Cover and cook until the cauliflower is tender, 15 to 20 minutes, adding 1/2 cup of the cilantro during the final minutes of cooking. Serve garnished with the remaining 1/2 cup cilantro.
This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens have not tested it for home use and therefore cannot make any representation as to the results.

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