I have an updated version of dry aloo gobi recipe so do check that out!
This is a simple, easy recipe that was done in about 20 minutes, perfect for a weeknight quick-fix dinner. It is also unarguably one of the most popular dishes in North Indian restaurants everywhere, especially outside India. A meal out is not considered complete without a nice and mildly spiced Aloo Gobi to go with the rotis (flat Indian bread)
Aloo Gobi Recipe – Potato Cauliflower Curry
Serves 2
Ingredients:
Cauliflower / Gobi – 2 cups, cut into florets
Potatoes / Aloo – 2 medium sized ones, cubed
Onions – 1 big, chopped fine
Tomatoes – 1 cup, pureed
Ginger garlic paste – 1 tsp (or use 2 garlic pods and a 1/2″ piece of ginger, both minced)
Chilli powder – 1/2 tsp
Turmeric powder – 1 pinch (about 1/4 tsp)
Coriander powder (malli podi)- 1 tbsp
Cumin powder (jeeraka podi) – 2 tsp
All-purpose curry masala – 1 tsp (optional)
Oil – 1 tbsp
Mustard seeds – 1 pinch (if you can’t ‘pinch’ them, just use 1/4 tsp)
Salt – to taste
How to Make Aloo Gobi:
1. Cook the potatoes covered in just about 1 cup water till semi-done (Insert a fork and it should barely be able to come out). This should take about 5-6 minutes.
2. Add the cauliflower to the potatoes and cover again, adding a little more water if necessary, along with the turmeric powder. Cook till cauliflower is just tender and not too mushy.
3. Heat oil in a heavy-bottomed pan and temper the mustard seeds. Add the chopped onions and saute till the ends turn brown. Shouldn’t take more than 2 mins.
4. Now add the ginger-garlic paste/minced and saute for another 30 seconds.
5. Once your kitchen starts smelling a bit nicer, add the chilly, cumin, coriander and curry masala (optional) to the above. Fry for another minute till the masala turns brown.
6. Its time to bring the pureed tomatoes into the spotlight now. Reduce fire and pour in the tomatoes mixing well with the existing contents of the pan. Add salt. Cook this for a good 5 minutes until the oil separates and there is a thick paste of masala, onions and tomatoes. (Your stove area is going to be a bit messy cuz tomato paste with splutter a bit. Ok, not a bit, a LOT)
7. Add the cooked potato-cauliflower pieces and blend well. Adjust salt if necessary. Cook till the curry becomes dry and the gravy just about covers the potatoes-cauliflower mixture.
8. Garnish with freshly chopped coriander and serve hot with rotis.
suits for chapati na…nice curry
I like it without the tomatoes but you are right about it being ubiquitous in restaurant menus.. 🙂
is anyone who hates cauliflower?..i guess no one …this curry is perfect for all alongwith potato pieces…yummy..makes comfort food..
hi nags ,
one of my favourite……. u know i am also a potato lover ..loves everything with potatoes .love the way u explain the recipe …
deepa , S’pore
Checked ur all purpose curry masala powder nags..will try it soon, as the picture tempted me a lot:)
hey nags.. i loveee aloo gobi.. and its best when my mother in law makes the uthentic punju style.. ur pic looks gr8…
Can rely on you to take beautiful pictures every single time, can’t we? That looks amazing.
You are not going to believe how often I make this here.
My daughter loves this so much, she will take it for lunch to school with chappathis, have it again for dinner and will very happily eat heated up leftovers next morning for breakfast, if there’s any left!!
I love aloo gobi N so does shankar .. what a coincidence .. shankar too came up requesting aloo gobi for lunch abt 2 weeks ago N I was totally surprised cuz thatz totally Not typical of him ..
Divya – really? its one of my lesser fave ones. taken at night with no tripod, no studio lights and no nothing. blah i feel it is 😀