Aloo Gobi Taco
These Indian vegetarian tacos are packed with flavor. Aloo Gobi recipe inspired by Bon Apetit. I love the roasted approach!
- For the Aloo Gobi
- 1 large russet potato, cut into 2-inch sticks
- 1/2 head cauliflower, cut into florets
- 1 teaspoon cumin seeds
- 1 teaspoon turmeric
- 1/2 teaspoon chili powder
- 1 inch piece of ginger, thinly sliced
- 2 garlic cloves, minced
- kosher salt and pepper to taste
- 5-6 tablespoons of olive oil divided
- To compose the taco
- Soft taco shells
- Cucumber Raita (see notes)
- Red onion relish (see notes)
- Fresh limes
- Fresh Cilantro
Preheat the oven to 400.
To make to Aloo Gobi, toss the potatoes and cauliflower with olive oil, season with salt and pepper and roast in a 400 degree oven for about 45 minutes, flipping half way through.
In a saute pan, heat the cumin seeds in the olive oil for about 1 minute. Add in the turmeric and mix it into the oil. Then ad the onion and cook until translucent. Add the ginger and the garlic and the chili powder.
Add in the roasted potatoes and cauliflower and toss gently so you don’t break up the cauliflower. Remove from heat.
To compose the tacos, place the aloo gobi in a taco shell, top raita, onion relish, cilantro and fresh lime juice.
To make cucumber raita, I grated one Persian cucumber into 8 ounces of Greek yogurt, I added one minced garlic glove and a good sized squeeze of lemon and salt and pepper. To make red onion relish, chop one onion and mix it with fresh lemon juice, salt and cayenne pepper. I put in red food coloring which is something I’ve seen in Indian restaurants and I love the punch of magenta. I also gave the soft taco shells a char in my cast iron skillet where I cooked the aloo gobi, hence, their yellow hue.