I have seen a lot of recipes for Aloo Gobi. It is one of my favourite dishes. I have even shared a recipe for a baked Aloo Gobi before.
There are so many versions. Often it is a dry dish of the potato and cauliflower with spices. Other recipes include a masala sauce made with tomatoes. This version uses coconut milk to deliver a creamy sauce that goes great with rice, or even a coconut flour roti.
Ingredients
1 large, baker size potato, cubed
1 medium-large onion, diced
1 clove garlic, diced
1 thumb-sized piece of ginger, diced
2 black cardamom or 6 green ones
1 tsp mustard seeds
1 tsp cumin seeds
1 tsp dried chilli flakes
1 tsp garam masala
1 tsp mild chilli powder
1 tsp tumeric powder
1 can of coconut milk
Bring a pot of water to the boil and add a pinch of salt. Add the small cauliflower florets to the water and boil for a couple of minutes until just al dente. Drain and add to a bowl of iced water to cool. After another couple of minutes, remove and drain on some kitchen towel. Leave aside.
Add some oil to a saucepan over medium heat. Crush the cardamom and add to the oil along with the mustard, cumin and chilli flakes. Once the seeds start to sizzle, add the diced onion.
Cook the onion until translucent then add the garlic and ginger. Stir for a minute then add in the spice powders, the potato and a good pinch of salt. Stir all together then add a small dash of water to make a starter sauce. Bring this to the boil then pour in the coconut milk and stir well. Once this has come to the boil, reduce to a simmer and put a lid on. Leave this for 15 minutes. Good time to get on with the rice!
Stir in the blanched cauliflower and give it a couple of minutes to come up to temperature. Taste for seasoning and stir in some salt and pepper before serving in a bowl with fluffy rice.