Fragrant & flavorful, I can never say no when a bowl of this presents itself in front of me. Such is my obsession that in the anticipation & excitement of it all, I often cook more than two of us can devour. And thus this post. Cauliflower, with its roasted nutty tang and potatoes – well what can I say about potatoes – with their ever-so-versatile texture and taste make this dish a perfect combination. And it provides a balance to almost anything you eat with it – be it rice, breads, salad or simply on its own.
Here is the great & simple way to re-create this everyday dish into something slightly gourmet.
Print
Curried Potato and Cauliflower (Aloo Gobi) and Quinoa Pilaf
- Total Time: 35 minutes
- Yield: Serves 2
- Diet: Vegetarian
Description
Aloo Gobi gets a healthy upgrade with fluffy quinoa. A flavorful, satisfying weeknight dinner.
Ingredients
- 0.5 cups (118 ml) cauliflower
- 1 medium potato
- 0.5 cups (118 ml) frozen peas
- 1 tsp cumin seeds
- 0.5 tsp asafetida powder
- 2 tsp coriander powder
- 0.5 tsp turmeric powder
- 2 tbsp olive oil
- Some fresh coriander
- Salt
- Chili
- 0.5 cups (118 ml) quinoa
- 7-8 cherry tomatoes
- 0.25 cups (59 ml) onion
- 1 tsp olive oil
- 0.5 tsp red pepper flakes
- Salt
Instructions
- Heat oil in a non-stick pan.
- Add cumin seeds and cook until they brown and begin to splutter.
- Add the remaining ingredients along with ½ cup water and mix well. Cover and cook on medium heat for 8-10 minutes, or until the potato and cauliflower are soft and thoroughly cooked.
- Turn heat to high, and sauté for 4-5 minutes until any excess liquid is absorbed and the edges of the vegetables begin to get brown and crisp.
- Remove from heat, add fresh coriander and keep aside.
- Make the Pilaf
- Heat oil in a non-stick pan.
- Add onions and tomatoes and cook for a few minutes, just until the tomatoes start to wilt.
- Add the cooked quinoa and aloo gobi prepared earlier. Mash the gobi slightly, mix well and sauté for another 2-3 minutes.
- Adjust salt and add red pepper flakes (if desired), remove from heat and serve hot with pickle and yogurt.
Notes
- For a richer flavor, roast the potato and cauliflower before adding them to the pilaf.
- If you don’t have asafetida, you can omit it or substitute with a pinch of garlic powder.
- To make this dish ahead, prepare the aloo gobi and quinoa separately and combine just before serving. Store each component separately in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Indian
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 5
- Sodium: 300
- Fat: 15
- Saturated Fat: 3
- Unsaturated Fat: 10
- Carbohydrates: 50
- Fiber: 8
- Protein: 10
Frequently Asked Questions
Should I cook the aloo gobi and quinoa pilaf separately?
Yes. The aloo gobi is spiced and cooked in a skillet or wok until the cauliflower is tender and the potatoes are cooked through. The quinoa pilaf is prepared separately and served alongside or underneath. 
How do I keep the cauliflower from turning mushy in the aloo gobi?
Cook on medium-high heat and avoid stirring too often. Let the florets sit undisturbed for a minute or two at a time so they develop some color rather than steaming in their own moisture.
Can I use rice instead of quinoa for the pilaf?
Basmati rice is a natural substitute and closely matches the traditional dish. Cook it with the same aromatics called for in the pilaf portion of the recipe.
