Aloo (Hindi for ‘potatoes’) Gobi (‘cauliflower’) is a classic Indian dish. This recipe is courtesy of Varsa, one of our colleagues at Spice Trekkers. She uses cabbage (‘small gobi’) in place of cauliflower. She prepares this dish on a regular basis for our staff dinners and we always come back for seconds.
- 1 large head green cabbage
- 5 medium potatoes (approx. 12 oz.), peeled and rinsed
- 8 Tbsp corn or other vegetable oil
- 1-inch piece ginger, peeled and cut into large slices
- 10 cloves garlic, peeled
- 1-4 long, hot green chilies (to your taste)
- 1 Tbsp Brown Mustard Seeds
- 2 Reshampatti chilies
- ½ tsp. red chilies (such as Kaddi), ground
- 1 Tbsp Coriander, ground
- 2 tsp Cumin, ground
- ½ tsp Turmeric, ground
- Salt, to taste
- 1 can tomato paste or 6 medium roma tomatoes
- 1 Tbsp Garam Masala, ground
- 3 Tbsp cilantro, chopped
Core the cabbage and discard the rough outer leaves. Shred the cabbage into two-inch lengths. Rinse and dry well and set aside.
Cut the potatoes into quarters lengthwise and then into quarters crosswise. In a bowl, combine the cabbage with the potatoes. Set aside.
In a food processor or with a mortar and pestle, grind the garlic, green chilies and the ginger into a paste. Transfer the paste to a small bowl and add all the ground spices except for the garam masala.
Heat oil over medium heat for 30 seconds with whole red chilies. Add mustard seeds and fry gently until they begin to pop. Add ginger-garlic-spice paste and fry for 10 seconds. Add cabbage and salt to taste and stir well.
Cover and cook for 10-15 minutes, uncovering and stirring every few minutes until the potatoes are cooked. The potatoes should be easy to break in half with a wooden spoon.
Add tomato paste or tomatoes and stir well.
Add garam masala, stir well and continue cooking until the mixture begins sticking to the bottom and the vegetables become soft and flavorful (approx. 5-10 minutes).
Check salt and adjust if necessary. Transfer to a serving dish and garnish with cilantro.