Gobi Aloo-Style Cauliflower Mash

Gobi Aloo-Style Cauliflower Mash

The most tedious part about this recipe is measuring out (and making sure you have) all of the spices, but they are the key to its wonderful flavor. If you have garam masala, you can use 2 teaspoons in place of the latter six spices.

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Gobi Aloo-Style Cauliflower Mash


Yield: 6 servings

Cook Time: 35 minutes

Ingredients:

  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon paprika
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground cardamom
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1 1/2 tablespoons ghee (or 1 tablespoon butter plus 1 teaspoon olive oil)
  • 1 teaspoon cumin seeds
  • 1 clove garlic, minced
  • 1 large potato, chopped
  • 1 medium head cauliflower, chopped
  • 1 cup water or stock

Directions:

  1. Combine all spices in a small bowl and mix well.
  2. Heat ghee or butter and oil in a medium stockpot over medium. Add garlic and cumin seeds; cook until garlic is golden brown, stirring, about 1 minute. Add potato and half of spice mixture and stir well to combine. Cover and cook 10 minutes, stirring occasionally.
  3. Add cauliflower and remaining spice mixture to stockpot; toss all ingredients together. Cover and cook an additional 10 minutes, stirring occasionally.
  4. Add water to stockpot, give it a quick stir and return lid. Cook 10 to 15 minutes, until veggies are falling apart tender.
  5. Remove from heat and mash to desired consistency. For a creamier mash, serve with a dollop of plain yogurt.