Aloo gobhi is a staple curry in Indian cuisine. As these two vegetables are available throughout the year, most of them prefer having it with rice, or Rotis. There is no need for any marination or pre-cooking required so the cooking method is very easy and it can be prepared in very less time. In case of any leftovers, this dish can be a very ideal vegetarian stuffing for sandwiches and rolls. I am saying this because through my experience these type of curries taste even better the next day after it has been reheated.
Variation: I would like to suggest a small variation in this recipe for preparing it as a party dish. Just deep fry cauliflower and potatoes before adding to the spices. This method is good occasionally but not suitable for your everyday cooking. You can also find a similar recipe on my blog which was posted long back called Dhabe Ki Sabzi and Potato & Capsicum Curry. If you see the pictures carefully, I have also added a few pieces of paneer, and if you wish you can also add chopped capsicum and green peas too.
Aloo Gobhi | Potato and Cauliflower Curry
Ingredients
- 200 grams cauliflower cut into bite-size florets
- 1 large potato peeled and cut into bite-size cubes
- 1 cup finely chopped onion
- 1 cup finely chopped tomato
- 1 tablespoon finely chopped garlic
- 1 tablespoon finely chopped ginger
- 2 finely chopped green chilies
- 1 teaspoon whole cumin seeds
- 2 teaspoon red chili powder mild
- 1 teaspoon cumin powder
- ¼ teaspoon turmeric powder
- ¼ teaspoon garam masala powder
- 1 tablespoon tomato puree
- 2 tablespoon whisked yogurt
- 2 teaspoon lemon juice
- ¼ cup finely chopped coriander leaves
- ½ teaspoon salt
- 5 tablespoon cooking oil
Instructions
- Cut cauliflower into bite-size florets. Heat some water in a pan till it starts to boil, add salt and blanch the cauliflower pieces for 2 minutes. Discard the water.
- Heat cooking oil in a kadhai (wok). Add cumin seeds, and once they start to crackle and change the color slightly, add chopped garlic and chopped ginger. Fry for 1 minute on medium heat and then add and saute chopped onion until light golden.
- Add chopped green chilies and chopped tomatoes. Fry till tomatoes are cooked and well combined with other ingredients.
- Now add 2 teaspoons red chili powder, 1 teaspoon cumin powder, 1/4 teaspoon turmeric powder, 1 tablespoon tomato puree, and 2 tablespoon yogurt. Stir well and cook on low heat for 5 minutes or till oil starts to separate. If the spices stick to the bottom add a few drops of water.
- Then add blanched cauliflowers pieces chopped potatoes, and salt. Stir well and cook covered on low flame till vegetables are just cooked (do not overcook). This will take about 10 minutes.
- Finally, add 1/4 teaspoon garam masala powder, 2 teaspoon lemon juice, and chopped coriander leaves. Gently stir, taste, and adjust the seasoning. Cook for 2 minutes and turn off the flame.
- Serve hot rotis, parathas, or buns.
If you have any queries regarding the recipe, do mention it in the comments section and I shall get back to you.
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