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
- start by heating the oil in a dutch oven or deep pan (heavy), on medium heat
- pour in your cumin seeds, stir and cook lightly (you do not want them to burn)
- add in your onion, garlic, tomato and lemon juice
- cook mixture on low-medium heat, until softened
- in a small bowl, pour in your water
- next, add in all your dry spices and mix well (adding to water makes the concoction smoother)
- then, add liquid spice mixture to the pan
- turn up your heat a little bit and bring to a slight boil
- then, add in your cauliflower and sweet potato
- drizzle a little bit more water on top of the veggies once they are in
- stir thoroughly to coat everything in the spices
- then, put the lid on your dutch oven/pan and let cook on low-medium heat for about 15-20 minutes
- take lid off, sprinkle with some salt and grated ginger - stir together
- return lid and allow to cook a little longer, until veggies are cooked to your preference
- finally, sprinkle with a pinch of garam masala
- garnish with fresh cilantro and a slice of lemon
- 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!'
2 Comments
[…] 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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