Gobi Aloo, aka cauliflower with potatoes, is an amazing dish I cooked tonight. My dad’s girlfriend made it one night for dinner, and I couldn’t stop thinking about the unique flavors of this dish. I got my hands on the recipe and added a few more ingredients that the traditional gobi aloo doesn’t include. What makes this dish unique is garam masala, a blend of spices that are commonly used in India. It has cumin, turmeric, coriander, cardamom, black pepper, cinnamon and nutmeg. These spices have been used for centuries for their medicinal and ayurvedic qualities(alternative medicine that originated in India). Some have been documented to help slow down the process of cellular aging as well as promoting healthy weight and the breakdown of excess fat.
So go ahead, be daring and try something new. This dish is extremely easy to make and you won’t be able to wait until it’s fully cooked to start nibbling on it!
- 1 tbs olive oil
- 4 cloves of garlic, minced
- 1 tsp minced ginger
- 1/2 tsp turmeric
- 1 tsp cumin
- 1 1/2 tsp garam masala (can be found in Indian store)
- 1 medium potato, peeled and cut into small pieces
- 1 small head of cauliflower, cut into small florets
- 1 can of organic petite diced tomatoes
- 1/2 of 15 oz. can of chick peas, rinsed
- Himalayan sea salt to taste
Heat oil in a pan and add the garlic and ginger for about 3 minutes. Reduce the heat to low and add all of the spices and potatoes. Cook, covered for about 7 minutes, stirring occasionally. Add the cauliflower, chick peas and diced tomatoes, stir. Keep heat on low and cook it until tender. Sprinkle sea salt if you desire. Enjoy!