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Brooks Tropicals
Side Dish


Aloo Gobi

I read a description of this dish that used the verb "paint." Incredibly accurate for this Indian classic, which paints eddos and cauliflower with a vibrant canvas of savory tastes, including ginger, garlic, onion and cumin. Try this recipe with and without the curry paste.


1 lb eddos
3 tbs olive oil
1 clove garlic, minced
2 tsp fresh ginger, minced
2 tsp cumin
1/2 tsp turmeric
1/2 tsp paprika
1/2 tsp garam masala
1/2 tsp salt
1/2 cup red curry paste
10 oz cauliflower florets, cut in half
1 tbs fresh cilantro, chopped

Yield: 4 servings
Prep time: 30 minutes, plus 20 minutes for eddo cooking in steps 1 and 2.

Cooking with Eddos


1. In a large saucepan over high heat, add enough water to cover the eddos. Bring the water to a rapid boil. Add the eddos and boil for 20 minutes. Add more water when necessary to keep the eddos covered.
2. Drain and peel the eddos after boiling. They are slippery when cooked. Use a clean cloth or a new scouring pad to hold them while peeling. Cut the eddos into bite-sized pieces. This can be done up to 2 days ahead of time; just store the eddos in water that covers them and drain before step 3.
3. In a large wok over medium heat, add the oil and heat for 3 minutes.
4. Stir in the garlic, ginger and cumin. Cook for an additional 3 minutes.
5. Add the turmeric, paprika, garam masala, salt and curry paste.
6. Add the eddos and cauliflower. Toss to coat. Reduce heat to a simmer and cook covered for 15 minutes. Stir occasionally.
7. Toss with cilantro, then serve hot.

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