This Aloo Gobi is not strictly traditional, but culinary consistent. The smokiness doesn’t come from the tandoor, but from the smoked paprika powder – a spice that is unusual in Indian cuisine, but fits surprisingly naturally here. It deepens the roasted flavors of cauliflower and potatoes, combines with turmeric and cumin, and gives the dish a darker, wintery warmth. Not an effect spice, but a spice bridge: between the pan and the fire, between India and what is available in the European spice cabinet.
The selection of smoked paprika powders is large. The classic comes from Spain, Pimentón de la Vera, which is available in spicy and mild versions. Or Chipotle ChiliMexican with more spiciness. And I have two others. One that was smoked over beech smoke and one – a bit fancy – that is called “Bourbon smoked”. However, I think the bourbon thing is a bit exaggerated, because it tastes almost nothing. The packaging is good and for me as a packaging victim it’s basically a honeypot.
In general, Aloo Gobi (which simply means cauliflower and potatoes in Hindi/Urdu) cannot necessarily be said to be tradition. The potatoes came to India with the Portuguese in the 17th century. And it was only with the British that they became popular. Before that, they lived in the shadows. The Cauliflower took even a little longer. It was only around 1822 that the British brought seeds to India. Then, however, the two vegetables were unstoppable and are now an integral part of the classic Indian “Sabzi“ (vegetables without much sauce) cuisine.
Smoky Aloo Gobi
For two
2 medium-sized waxy potatoes, peeled and cut into bite-sized cubes
½ cauliflower, separated into florets
2 tbsp olive oil or ghee
½ tsp cumin (whole)
1 tsp Ajwain (Indian royal cumin)
1 medium yellow onion, chopped
2 large cloves fresh garlic, minced
1 teaspoon freshly grated ginger
1 bird’s eye chili, deseeded and finely chopped
1 large beefsteak tomato, diced
½ tsp ground turmeric
½ tsp ground cumin
½ tsp ground coriander
1 level teaspoon smoked paprika powder
½ tsp garam masala
Juice of half a lemon or lime
Sea salt
fresh coriander for sprinkling
Cook the potatoes and cauliflower in a pot of salted water for 10 minutes, drain and let them evaporate in a sieve.
Heat the oil in a wide pan. Roast the cumin and ajwain until they smell fragrant and crackle.
Add the onion, garlic, chilli and ginger, put on medium heat and cover with a lid for about 6 minutes.
Add tomatoes and ground spices and cook for another 5 minutes with the lid closed. If necessary, add 1-2 tablespoons of water.
Add the cauliflower and potatoes, stir well and continue cooking for another 10 minutes with the lid closed.
Season with salt and lemon juice and sprinkle chopped coriander on top.
