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
- 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)
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- 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.
- 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.
- 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.
- Serve in a large bowl. Garnish with julienned ginger and fresh-chopped cilantro.