Appetizers, Mains, Sides

sweet potato aloo gobi

February 26, 2012
aloo_web

 

Indian food.  Love it.  We are very fortunate to live in a city where there are several really amazing and authentic Indian restaurants that serve incredible food.  But, what about making it at home I thought one day?!  From there, I decided to do a little research and ultimately came up with this aloo gobi recipe of my own.  We subbed the ‘usual’ white potatoes with sweet potatoes…well because I am just a bigger fan of these tubers.  However, you could also take this exact recipe and use white potatoes if you wish…it’s totally up to you!  Guaranteed to fill your kitchen with a blended and equally fantastic aroma of Indian spices.  Give it a go…and see (smell) for yourself.

sweet potato aloo gobi
Recipe Type: Side
Prep time: 
Cook time: 
Total time: 
Yield: 4
 
Ingredients
  • 1 head cauliflower - chopped into florets
  • 2 large sweet potatoes - peeled and cubed
  • .5-1 cup water - depends on how dry or liquid-ey you want it!)
  • 3 tbsp coconut oil
  • 1 large onion - finely chopped
  • 2-3 small tomatoes - finely chopped
  • 4 cloves garlic - minced
  • 1 tbsp cumin seeds
  • 1 tsp cumin powder
  • 1 tsp ground coriander
  • 1 tsp turmeric
  • 1 tsp cinnamon
  • 1 tsp ground red chili powder
  • .5 tsp paprika
  • pinch or two of sea salt
  • fresh ginger - finely grated (1 cm or so)
  • a pinch or two of garam masala
  • handful fresh cilantro - chopped (for garnish)
  • .5 lemon - freshly squeezed juice and some for garnish as well
Instructions
  1. start by heating the oil in a dutch oven or deep pan (heavy), on medium heat
  2. pour in your cumin seeds, stir and cook lightly (you do not want them to burn)
  3. add in your onion, garlic, tomato and lemon juice
  4. cook mixture on low-medium heat, until softened
  5. in a small bowl, pour in your water
  6. next, add in all your dry spices and mix well (adding to water makes the concoction smoother)
  7. then, add liquid spice mixture to the pan
  8. turn up your heat a little bit and bring to a slight boil
  9. then, add in your cauliflower and sweet potato
  10. drizzle a little bit more water on top of the veggies once they are in
  11. stir thoroughly to coat everything in the spices
  12. then, put the lid on your dutch oven/pan and let cook on low-medium heat for about 15-20 minutes
  13. take lid off, sprinkle with some salt and grated ginger - stir together
  14. return lid and allow to cook a little longer, until veggies are cooked to your preference
  15. finally, sprinkle with a pinch of garam masala
  16. garnish with fresh cilantro and a slice of lemon
  17. enjoy
Notes
• I used sweet potatoes in this recipe, but feel free to sub-in white potatoes if you can tolerate them. • We also like things spicy over here...so if you aren't a huge fan of spice, then you may want to play around with the amount and type of spice you add into your mixture. • This is a fantastic dish...that helps satisfy any craving for something with a little 'Indian-infused flair!'

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1 Comment

  • Reply The Paleo Rag | Sweet Potato Aloo Gobi February 26, 2012 at 7:16 pm

    […] Indian food.  Love it.  We are very fortunate to live in a city where there are several really amazing and authentic Indian restaurants that serve incredible food.  But, what about making it at home I thought one day?!  From there, I decided to do a little research and ultimately came up with this aloo gobi recipe of my own.  We subbed the ‘usual’ white potatoes with sweet potatoes…well because I am just a bigger fan of these tubers.  However, you could also take this exact recipe and use white potatoes if you wish…it’s totally up to you!  Guaranteed to fill your kitchen with a blended and equally fantastic aroma of Indian spices.  Give it a go…and see (smell) for yourself.   Read More » […]

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