Nevermind

The Industry Issue is now shipping.

Subscribe to Life & Thyme Post

Dadi-Ma’s Aloo Gobi
Share

Dadi-Ma’s Aloo Gobi

Aloo gobi is a traditional Indian dish with its origins from Punjab. Today, it is loved all over the Indian subcontinent, and it can be found in almost every Indian restaurant. It is a simple dish to make, and an easy dish to enjoy. 

Each home makes their aloo gobi a little differently, but the dish will always have turmeric and ginger for their healing and comforting properties. This is why aloo gobi is a favorite amongst mothers and grandmothers; they cook for their loved ones to nourish their bodies and comfort their souls.

When we were growing up, our dadi-ma (grandmother) would love to make this dish for us. Her aloo gobi always came out the best—she was able to keep all of the cauliflower florets fully intact, but soft as a cloud when pressed with fresh roti or paratha. I can still picture her hovering over the stove, cooking the cauliflower and potatoes slowly, adding a little water to the pan, and mixing it with the most gentle touch. That’s the trick—slow and gentle. 

To this day, my dadi-ma’s aloo gobi remains a favorite in our home, and we love serving it at Badmaash.

Nakul Mahendro is a co-owner of Badmaash in Los Angeles. This recipe was originally published in our Winter 2021 edition of Life & Thyme Post, our exclusive newspaper for Life & Thyme members. Subscribe

Ingredients

  • ¼ cup vegetable or coconut oil
  • ½ tsp. cumin seeds
  • 2-inch knob of ginger, finely diced
  • 1 whole cauliflower, cut into florets
  • 2 russet potatoes, peeled and cut in small wedges
  • 1 ½ tsp. turmeric
  • 1 tbsp. Kosher salt
  • ½ small serrano chile pepper, cut lengthwise, seeds removed (optional)
  • ¼ cup of fresh-chopped cilantro (for garnish)
  • Fresh ginger, julienned (for garnish)

Missing ingredients? We got you.

Find and support independent producers, farmers and purveyors in your local area with our crowdsourced directory, Supply Home Cooks.

Method

  1. Heat oil on medium heat. Crush cumin seeds in hand (between palms) and add to hot oil. Swirl in the pan for 30 seconds, until they start to pop. 
  2. Add diced ginger and sauté until fragrant, for about 1 minute. Add potatoes; mix and cook for 3 minutes. Add cauliflower florets, turmeric and serrano pepper; mix well. Cover and allow to cook at medium heat in its own juices. Mix and season with salt.
  3. Feel the cauliflower stems with a fork. The fork should cut through the stems easily. If needed, add a few tablespoons of water and mix to continue cooking. Check if potatoes are done as well.
  4. Serve in a large bowl. Garnish with julienned ginger and fresh-chopped cilantro.
The Editor's Note

Sign up for The Editor's Note to receive the latest updates from Life & Thyme and exclusive letters from our editors. Delivered every weekend.

Tags:
Comments are for members only.

Our comments section is for members only.
Join today to gain exclusive access.

This story is on the house.

Life & Thyme is a different kind of food publication: we're reader-first and member-funded. That means we can focus on quality food journalism that matters instead of content that serves better ads. By becoming a member, you'll gain full uninterrupted access to our food journalism and be a part of a growing community that celebrates thought-provoking food stories.

The Editor's Note

Sign up for The Editor's Note to receive the latest updates from Life & Thyme and exclusive letters from our editors. Delivered every weekend.