A thoughtful twist on the classic aloo gobhi, swapping potatoes with their earthier cousin, sweet potatoes that are rich in fibre and taste. Sweet potatoes and cauliflower florets are cooked together with common Indian spices, onions, and tomatoes to form a semi-dry curry. The sweet potato adds a natural sweetness to the dish. The edges also caramelise as they cook, adding a textural depth.
Cut the cauliflower into bite-sized florets. Also, peel and cut the sweet potato into 1-inch chunks, and dice the onions and tomatoes.
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Cook the onions
Heat oil in a pan on medium heat. Once hot, add cumin seeds and wait for them to splutter. Then add the onions and sautè for 3-5 minutes or till they turn translucent. Next, stir in the ginger-garlic paste. Cook for another minute or two until the raw smell disappears.
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Add the tomatoes and spices
Add the ground spices: turmeric, coriander powder, and red chilli powder. Stir well and fry for about 1 minute, being careful not to burn the spices. Add the chopped tomatoes and a splash of water. Cook until the tomatoes soften and the oil starts to separate from the masala mixture.
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Add the potatoes and cauliflower
Once the oil separates, add the sweet potato chunks and cauliflower florets. Stir well to coat the vegetables evenly with the spice mixture. Pour in enough water to nearly cover the vegetables and bring the mixture to a boil. For a drier version, add less water.
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Simmer the vegetables
Reduce the heat to low-medium and cover the pan with a lid. Now simmer for 20-25 minutes, or until the vegetables are tender. Stir occasionally to prevent sticking. Once the vegetables are cooked, stir in salt and garam masala. Give a good mix, taste test, and serve hot.