Dum Aloo Gobi Recipe

Description:

Dum Aloo Gobi is a vibrant and aromatic Indian dish. The potatoes and cauliflower florets are cooked in a rich, slightly spicy tomato-based gravy. The vegetables are tender and well-coated in a deep orange-red sauce speckled with green cilantro. The aroma is warm and inviting, with the distinct fragrance of cumin, coriander, and garam masala. The overall visual is appealing; the contrasting colors of the orange sauce, creamy potatoes, and bright green cilantro make it a visually stunning dish. The texture is a balance of soft, tender vegetables and a slightly thick, flavorful sauce.

Ingredients:

• - 1 large onion, finely chopped
• - 2 cloves garlic, minced
• - 1 inch ginger, minced
• - 1 teaspoon ground cumin
• - 1 teaspoon ground coriander
• - 1/2 teaspoon turmeric powder
• - 1/4 teaspoon cayenne pepper (or to taste)
• - 1/2 teaspoon garam masala
• - 1 medium head cauliflower, cut into florets
• - 2 large potatoes, peeled and cubed
• - 1 (14.5 ounce) can diced tomatoes, undrained
• - 1 cup water
• - 2 tablespoons vegetable oil
• - Salt to taste
• - Fresh cilantro, chopped (for garnish)

Instructions:

1. 1. Heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the chopped onion and sauté for 5-7 minutes, until softened and lightly golden. Add the minced garlic and ginger and cook for another minute, until fragrant.
2. 2. Add the ground cumin, coriander, turmeric, cayenne pepper, and garam masala to the pot. Cook for 30 seconds, stirring constantly, until fragrant spices are toasted.
3. 3. Add the cauliflower and potato cubes to the pot. Stir well to coat them with the spice mixture. Cook for 5 minutes, stirring occasionally, until the vegetables begin to soften slightly.
4. 4. Pour in the canned diced tomatoes (undrained) and water. Season with salt to taste. Bring the mixture to a simmer.
5. 5. Reduce the heat to low, cover the pot, and simmer for 20-25 minutes, or until the potatoes and cauliflower are tender. Stir occasionally to prevent sticking. The sauce should have thickened slightly.
6. 6. Once the vegetables are tender, increase the heat to medium-low and continue to cook for another 5-7 minutes, uncovered, allowing the sauce to reduce further and the flavors to meld. The Dum Aloo Gobi should have a rich, slightly thick sauce coating the vegetables.
7. 7. Remove from heat and garnish with fresh cilantro.
8. 8. Serve hot with naan bread, rice, or roti. The flavors will deepen if allowed to rest for 10-15 minutes before serving.