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Potato and Cauliflower Curry (Aloo Gobi)
In traditional recipes for aloo gobi, the vegetables often are fried before being simmered. But we wanted a simpler, neater cooking method as well as a lighter, fresher flavor. So we opted instead to roast the cauliflower and potatoes in a high-heat oven. Before roasting, we tossed the vegetables with a little cornstarch, which assists with browning and crispness, and also helps thicken the curry when the ingredients are later simmered.
4
Servings
Tip
Don't cut the potatoes into chunks smaller than 1 inch or they will be overdone. And don't stir the vegetables while they roast; allowing them to cook undisturbed results in better browning.
45 minutes
Ingredients
-
2 to 2½
pound head cauliflower, trimmed, cored and cut into 1½-inch florets
-
1
pound russet potatoes, peeled and cut into 1-inch chunks
Directions
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01Heat the oven to 500°F with a rack in the middle position. Spray a rimmed baking sheet with cooking spray. In a large bowl, combine the cauliflower and potatoes with 3 tablespoons of oil. Sprinkle the cornstarch and 1 teaspoon each salt and pepper over the vegetables, then toss well. Distribute in an even layer on the prepared baking sheet and roast without stirring until lightly browned and a knife inserted into a piece meets just a little resistance, about 15 minutes.
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I can't find a whole cumin seeds. I'm wondering if coriander or fennel would be good substitutes or if I should just use ground cumin.
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Can you use a waxy potato like a Yukon Gold or a red new potatoes?