Aloo Gobi

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4-6 servings
Prep Time: 1 hour

Ingredients

  • 1 tablespoon butter
  • 1 medium cauliflower trimmed and cut into 1-inch florets
  • 1/4 teaspoon cayenne
  • 1/2 teaspoon coriander
  • 1 teaspoon cumin
  • 3 cloves garlic finely chopped
  • 4 teaspoons ginger (2-inch piece) peeled and finely chopped
  • 1 teaspoon mustard seed
  • 1 pound potato large dice
  • 1 cup quinoa
  • 3/4 teaspoon salt
  • 1/4 cup sesame oil
  • 1/2 teaspoon turmeric

Method

  1. Rinse the quinoa. Combine with double the amount of water (1:2 ratio), boil, then simmer for 20 minutes.
  2. Meanwhile, heat 3 tablespoons oil in a large frying pan over medium-high heat until shimmering. Add the potatoes and season with salt. Cook, occasionally tossing until the potatoes begin to brown in spots, about 6 minutes. Transfer the potatoes to a bowl, set aside.
  3. Reduce the heat to medium, add the remaining tablespoon of oil to the pan, and heat until shimmering. Add the mustard seeds and toast until fragrant and popping, about 1 minute. Add the ginger, garlic, cumin, measured salt, coriander, turmeric, and cayenne, then cook, stirring occasionally until fragrant, about 1 minute.
  4. Add the cauliflower and stir to coat in the spices. Return the potatoes to the pan, add a half a cup of water, and stir to combine. Cover and cook until the cauliflower is tender, about 10 minutes. Add the butter and stir until it’s melted and coating the vegetables. Taste and season with salt as needed.
  5. Serve over quinoa.