Dum Aloo Gobi Recipe

Description:

Dum Aloo Gobi is a vibrant and aromatic Indian dish. The potatoes and cauliflower are cooked in a rich and flavorful sauce, creating a beautifully tender and subtly spiced combination. The vegetables are a deep golden-brown color from the spices, with pockets of slightly darker hues where the spices have concentrated. The sauce is thick and clings beautifully to the vegetables, creating a visual appeal as well as a flavourful experience. The cilantro garnish adds a fresh pop of green to the otherwise warm-toned dish. The overall impression is one of warmth, comfort and delightful spiciness.

Ingredients:

• - 1 large onion, finely chopped
• - 2 cloves garlic, minced
• - 1 inch ginger, minced
• - 1 teaspoon turmeric powder
• - 1 teaspoon cumin powder
• - 1 teaspoon coriander powder
• - 1/2 teaspoon garam masala
• - 1/4 teaspoon red chili powder (adjust to taste)
• - 1/2 teaspoon salt (adjust to taste)
• - 1 pound potatoes, peeled and cubed
• - 1 pound cauliflower, cut into florets
• - 2 tablespoons vegetable oil
• - 1/2 cup water
• - 1/4 cup chopped cilantro, for garnish

Instructions:

1. 1. Heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the chopped onions and sauté for 5-7 minutes, until softened and lightly golden.
2. 2. Add the minced garlic and ginger to the pot and sauté for another minute, until fragrant. Stir constantly to prevent burning.
3. 3. Add the turmeric powder, cumin powder, coriander powder, garam masala, red chili powder, and salt to the pot. Sauté for 30 seconds, stirring continuously, until the spices are fragrant and well combined. This process blooms the spices, releasing their full flavor.
4. 4. Add the cubed potatoes and cauliflower florets to the pot. Stir well to coat the vegetables evenly with the spice mixture.
5. 5. Pour 1/2 cup of water into the pot. Bring the mixture to a simmer, then reduce the heat to low, cover the pot with a tight-fitting lid, and let it simmer for 20-25 minutes, or until the potatoes and cauliflower are tender and cooked through. Stir gently halfway through cooking.
6. 6. Once the vegetables are tender, increase the heat to medium and cook uncovered for 5-7 minutes, allowing the excess water to evaporate and the sauce to thicken slightly. The sauce should coat the vegetables nicely and have a slightly glossy appearance.
7. 7. Carefully stir in an additional 1/4 teaspoon of salt, or to taste, adjusting seasoning as needed. The flavors will meld better after the dum process.
8. 8. Garnish with chopped cilantro and serve hot with rice or naan bread.