Kopi Bhaaji, commonly known as Aloo Gobi which is just the Indian translation, is a spicy cauliflower and potato stir fry.
I grew up with this as a side dish or a breakfast dish, now as a grown up with time constraints, this has become a very common dinner item for me. It’s super simple and very hearty… very comforting for those icy cold winter nights. It goes very well with naan or just plain white rice, and you can serve it for brunch or dinner.
- 1 head of cauliflower, cut into florets
- 2 potatoes, peeled and cubed
- 2 tbsp oil
- 1 small onion, sliced
- 1 tbsp ginger paste
- 1 tsp of garlic paste
- 1 tsp turmeric
- handful of fresh cilantro, chopped
- handful of fried onion (you can find this at any local Indian grocery)
- 3-4 green chilies (optional)
- Heat the oil over medium heat. Add the onion and cook until translucent, followed by the ginger and garlic. Sautée for about 30 seconds, until fragrant, then add the turmeric.
- Add the cauliflower and potatoes, toss well. Lower the heat to low and cover with a tight lid. **See note
- Cook on low heat, stirring occasionally, for about 25 -30 minutes. Once the potatoes and cauliflower is cooked and tender, turn up the heat to medium and add the fried onions. Stir to combine.
- Add the fresh cilantro and green chilies. Toss well.
- Serve hot with naan or rice.
- It is very important to keep the heat to very low while cooking the cauliflower and potatoes. This helps the vegetables to release moisture and cook them in their juices, so you don’t have to add any additional liquid. If you see that your vegetables aren’t releasing enough liquid and is cooking too fast, you can add a bit of water.