I love making aloo gobi, an Indian curry with potatoes and cauliflower (in fact, I believe 'potato cauliflower' is a direct translation of 'aloo gobi'). This recipe came about when I realized last minute that my potatoes had gone bad. Luckily, the sweet potatoes tasted great with all of the Indian spices- plus I have a feeling they are a bit healthier than regular potatoes!

As a side note, the original recipe I used is adapted from the DVD extras for 'Bend it Like Beckham', but don't let that discourage you. The dish goes down a lot easier than the movie.

Click the image to view a gallery of images for this recipe!

Source

Preparation Time45 minutes to 1 hour

Serves...Quite a bit!

1. Heat the oil in a large saucepan or large, deep frying pan over medium-high heat. Either way, the pan should have a good lid. When the oil get wavy, add the cumin seeds and fry until fragrant, about 30 seconds to 1 minute. Add the onions and stir well.

2. When the onions turn golden, add salt to taste (I use about 1.5-2 tsp) and the turmeric; stir well. Add the chopped cilantro stems only (save the leaves for later) and continue to cook for a few minutes.

3. Add the chopped chili, ginger, garlic and tomatoes; stir well. Make sure not to drain the tomatoes- add them in, liquid and all. Continue to cook the mixture until it reduces somewhat and becomes significantly thicker.

4. Add the sweet potatoes and stir to coat. If the mixture seems too thick or sticky, add a little water to thin it out. Cover and cook for 5-10 minutes, depending on the size of the sweet potato chunks. You want them to pre-cook a little bit before you add the cauliflower. If you are using the chopped cauliflower leaves, you may want to add them now as well.

5. Add the cauliflower chunks and stir to coat. As before, feel free to thin out the mixture with a bit of water. Cover and cook for an additional 20-30 minutes, stirring occasionally, until the vegetables are cooked to your satisfaction. As you stir, the cauliflower eights should break up a bit- this is fine.

6. When you are sure the veggies are cooked, add the garam masala and mix thoroughly. Top with the chopped cilantro leaves, turn off the heat, and cover. You should allow this to sit, covered, for a few minutes before serving. Serve with rice, naan, and/or whatever other Indian dishes you please. It's great reheated as well!