Sweet Potato Aloo Gobi
In India, aloo gobi means “potato cauliflower”: it’s one of their most common vegetable dishes. It’s one of my family’s favourites too, partly because it’s so easy to make, but mostly because it’s full of so much addictive bright flavour. It’s normally made with plain white potatoes and cauliflower, but, for even more colour, flavour and nutrition, this version uses sweet potatoes instead.
Ingredients
1/2 stick Butter
1 tablespoon whole cumin seeds
2 onions, diced
2 teaspoons ground cinnamon
2 tablespoons curry powder
2 large sweet potatoes, peeled and cut into 1-inch chunks
1 head cauliflower, cut into florets
a sprinkle or two sea salt
1/2 cup water
1 cup frozen peas
1 bunch cilantro, chopped
1 tablespoon whole cumin seeds
2 onions, diced
2 teaspoons ground cinnamon
2 tablespoons curry powder
2 large sweet potatoes, peeled and cut into 1-inch chunks
1 head cauliflower, cut into florets
a sprinkle or two sea salt
1/2 cup water
1 cup frozen peas
1 bunch cilantro, chopped
Instructions
Melt the butter in a large skillet over medium heat. Add the cumin seeds and gently fry them for a minute or two to heat them through, remove any shelf staleness and brighten their flavour.
Add the onions and sauté until they soften. Add the cinnamon and curry powder and stir well for another minute or so. The direct heat of the sauté dramatically brightens the flavours of the spices.
Add the sweet potato chunks and cauliflower florets and stir or toss well to coat them with the spices.
Season with salt, add a splash or two of water, cover with a tight-fitting lid and lower the heat. Continue cooking until the sweet potatoes are tender, another 20 minutes or so.
Just before serving, stir in the peas and cilantro, quickly heating them through.
Add the onions and sauté until they soften. Add the cinnamon and curry powder and stir well for another minute or so. The direct heat of the sauté dramatically brightens the flavours of the spices.
Add the sweet potato chunks and cauliflower florets and stir or toss well to coat them with the spices.
Season with salt, add a splash or two of water, cover with a tight-fitting lid and lower the heat. Continue cooking until the sweet potatoes are tender, another 20 minutes or so.
Just before serving, stir in the peas and cilantro, quickly heating them through.
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Recipe Submitted by
Chef Michael
I’m a FoodTV host, cookbook author and official food ambassador for Prince Edward Island, more importantly I’m a Dad and passionate home cook!
Variation
You may toss in a few sliced green onions along with the cilantro. If you’re not a fan of cilantro, simply leave it out. For a more authentic version, try substituting regular potatoes for the sweet potatoes. Feel free to adjust the amount of spices to suit your taste. If you enjoy a bit of spicy heat, try stirring in all or part of a minced jalapeño pepper.
Great recipe. I used chicken broth instead of water and added some cayenne ‘cuz I didn’t have any jalapenos on hand. There was some leftover liquid on the bottom after cooking, but instead of using cornstarch like another commenter suggested I just turned the heat up a tad and let it reduce out and stirred it around.
Very tasty. Took a little longer than 20 minutes to get everything tender.
Hi I just made it. However I used way less cinnamon and I used turmeric and corriander powder instead of the curry.About a teaspoon of oregano. I like that combo!
I also put more water in and a few sprinkles of chili powder. Oh yes a small (like I teaspoon of pure maple syrup). Otherwise I followed recipe and it’s so yummy!!!!!
With the sauce I mixed a bit of cornstarch in and made it thicker.
If you want to try this I’m sure you will agree. Joanne
Spiced Brittle recipe found here:
http://www.foodnetwork.ca/recipes/Dessert/Eggs/Dairy/recipe.html?dishid=12938
I made the Aloo Gobi and it was okay but I found that the Cinnamon was way too overpowering. After checking in Michael’s Cookbook I noticed that the Cinnamon should be 2 teaspoons and this version calls for 2 TABLESPOONS – which was too much for our liking. I wondered if perhaps someone made a typing error!
Thanks so much, love the great recipes.
I am looking for the spiced brittle recipe as well. It looked fantastic!
Shaun
Hi,
I cannot find the recipe for the “spice brittle” that you made with the aloo gobi – is it available??
Thanks
Mike
Hello Mike,
When you find it, please post the info as I am also looking for it.
Tks in advance.
Sylvie
I found the amount of cinnamon overpowering. I would reduce I to a tsp or two, and possibly increase the curry powder. I tasted no curry or cumin, only cinnamon.
Also I had to add several “splashes” of water, since the potatoes were not cooked after 20 minutes, closer to 35 or so.
Hi Michael!
A quick question regrading frying the cumin to remove shelf staleness. Can this apply to any other spices or dried herbs?
I tend to go overboard doing bulk barn raids, so this tip is really helpful!
Many thanks in advance!
Jenn
Hi Michael!
A quick question regrading frying the cumin to remove shelf staleness. Can this apply to any other spices or dried herbs?
I tend to go overboard doing bulk food raids, so this tip is really helpful!
Many thanks in advance!
Jenn
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Made the Aloo Gobi tonight for dinner, and it was delicious. Great recipe. I’m a Canadian (from NS) living in Qatar and I have your website bookmarked. I can always find great recipes on it. For example, the brined turkey, best turkey we’ve ever cooked. We’ve been using that recipe since my son found it online in 2005. And the gravy, the best ever!! Love your recipes. You’re awesome.
Ciao, Teri