Aloo gobi — potatoes and cauliflower sautéed in spices — was a staple of my upbringing. It’s simple to put together, pretty hands off, and its flavor to ease ratio is off the charts. Also, potatoes ...

Basic but beautiful, and very easy, it’s well worth adding this classic Indian vegetable curry to your regular repertoire Described by chef Vivek Singh as “the most common and basic vegetable curry ...

Winter vegetables often find their way onto our plates multiple times a week, and aloo-gobi (potato and cauliflower) is one of the most common choices. Usually enjoyed with roti or rice, this dry yet ...

Vegetarian dishes, such as this one, are the backbone of Indian cuisine. This recipe is from the kitchen of Gita Saxena. Aloo Phool-Gobi (Potato and Cauliflower) Makes 8 servings 3 tablespoons ...

With autumn making its way and the slight chill in the air in the evenings, we are always craving hot pakoras or kebabs for snacks. As we wait and watch the sun set, we are filled with the craving of ...

I’ve noticed that aloo gobi is the one Indian dish (aside from butter chicken and anything that’s labeled “tikka masala,” which...don’t get me started) that even people who don’t know much about ...

A classic Indian aloo gobi but not as you know it! Nestled between soft toasted burger buns is a spicy potato and cauliflower patty and sweet and sour tamarind chutney. Try my take on Indian street ...

Heat oil in a medium pan. Add cumin seeds and allow to sputter on medium to low heat. Add turmeric powder and chopped onion; mix well and sauté for 3 to 4 minutes. Add ginger-garlic paste, mix and ...

In a large skillet, heat the oil. Add the potatoes and cauliflower and cook over moderate heat, stirring, until golden in spots, 7 to 8 minutes. Stir in the garlic, ginger, cumin seeds, mustard seeds, ...