Aloo Gobi

Aloo Gobi is a traditional Indian dish that combines two humble vegetables - potatoes (aloo) and cauliflower (gobi) - into a satisfying and flavorful meal. The dish gets its character from a careful blend of spices, including cumin, coriander, turmeric, and Kashmiri chili, which create a warming and aromatic base without overwhelming heat.

The cooking process is methodical but straightforward, focusing on building layers of flavor. It starts with blooming whole cumin seeds in oil, followed by aromatics like garlic, ginger, and onion. The vegetables are then added in stages, allowing each component to cook properly while maintaining its distinct texture.

A key aspect of this dish is its adaptability. While the recipe follows traditional preparation methods, you can adjust the spice levels, change the cooking oil, or modify the consistency to suit your preferences. The addition of green peas and tomatoes brings color, texture, and subtle sweetness to balance the spiced vegetables.

The dish is naturally plant-based and gluten-free (if made without asafoetida), making it suitable for various dietary needs. It works equally well as a main course with rice or flatbreads, or as a side dish in a larger spread. The recipe yields enough for 4-6 servings and takes about 30 minutes to prepare.

For best results, avoid overcooking the cauliflower - it should retain a slight crunch. The dish can be made ahead and reheated, though it's best enjoyed fresh when the vegetables maintain their optimal texture and the flavors are at their peak. A final garnish of fresh cilantro adds brightness and completes the dish.