Easy & Delicious - Cauliflower and Potato Curry (Aloo Gobi Recipe)

 Aloo Gobi (Cauliflower and Potato Curry) is a popular vegetarian dish in Pakistan and North India. This dish is real, simple, and full of flavor. Perfectly tested!

Cauliflower and Potato Curry (Aloo Gobi Recipe)

Aloo Gobi is a classic meal that combines potatoes (aloo) and cauliflower (gobi) in an onion-tomato masala (or simply, curry). Cauliflower and potatoes are both flavour-absorbing veggies (much like zucchini), so it's no wonder that they produce a fantastic curry.

Aloo Gobi can be traced back to Punjab (a province in North India and Pakistan), and it's regularly found on restaurant menus, as are many Punjabi foods.

Ingredients For Gobi Aloo Recipe

• Oil: Almost any oil will suffice here. Even olive oil should work.
  Cumin seeds are a popular whole spice in South Asian cooking.
• Onion: I prefer yellow onion, but red onion also works. To finely chop it, use the pulse function on your food processor.
• Garlic and ginger: Crush them using a mortar and pestle or finely chop them in a food processor.
• Tomatoes: Both Roma and vine tomatoes work well in this recipe. Again, in a food processor, pulse to roughly chop.
• Ground spice powders: ground coriander, ground cumin, turmeric, black pepper, and red chilli powder are all required (or cayenne).
• Cauliflower: A small head of cauliflower generates approximately 1 pound (454g) of cauliflower florets. Read below for instructions on how to cut cauliflower for this curry.
• Potatoes: I choose russet potatoes because they have a soft feel and cook faster. If you use a different type of cauliflower, you may need to add/cook them before adding the cauliflower (similar to how Aloo Baingan cooks).
• Aside: If you enjoy potatoes as much as I do, don't miss this collection of 10+ Aloo recipes.
• Green chilli pepper: I usually use Thai (or bird's eye) chile or half a
• Serrano pepper. Change the temperature to your liking.
  Gluten-free soy sauce, tamari, or any other replacement works well here. Because this is not a typical Aloo Gobi component, I've left it out.
  Garnish with lemon or lime, garam masala, and cilantro.

How To Make Aloo Gobi Recipes In 3 Easy Steps?

Step 1: Saute the cumin seeds and onion until the onions are golden. This is an important ingredient in producing the base (or masala) of many curries.

Step 2: Add the garlic and ginger and continue to sauté until the raw scent goes away and the onions deepen in colour even more. When the onions are deeply golden, add the tomatoes, spice powders, and salt. (If you add the tomatoes too soon, the acid in the tomatoes inhibits the onions from browning properly).
Cook until the oil separates from the curry and the tomatoes are fully cooked.

Step 3: Stir in the potatoes, cauliflower, and green chilli pepper to soften. Let the vegetables to steam over low heat, covered. If there is any remaining liquid from the vegetables after cooking, sauté it out. If the veggies begin to stick to the bottom of the pan, deglaze with a spray of water. The vegetables should be exceedingly soft so that there is no resistance when scooping them up.

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Easy Tips For Recipe

1. If you detect uneven browning or chunks adhering to the bottom of the pan when making the curry, deglaze the pan with about 2 tbsp of water.
2. I don't know about you, but I enjoy both my cauliflower and potatoes to be well done. I've tried different recipes, and the cauliflower always has a bite to it. To avoid underdone cauliflower, I combine it with the potatoes.
3. Cooking time will be determined by the size of the potato and cauliflower. Cut them both small to absorb the most flavour and cook evenly.
4. The soy sauce at the end is a subtle touch that you won't notice once you've mixed it in. Don't be hesitant to employ it. If you prefer a classic (but delicious!!) aloo gobi, leave it out.

Ingredients Quantity

• 1/4 cup neutral oil (grapeseed or other)
• 1 teaspoon cumin seeds
• 1 medium yellow onion (220-240 g), finely chopped
• 5 garlic cloves, 3/4-1 inch piece ginger, 2-3 (300 g) small tomatoes (depending on how intense the tomato taste is desired), coarsely chopped
  2 tablespoons coriander powder
• 1 teaspoon cumin powder
• 1 teaspoon turmeric powder
• 1/4 to 1/2 teaspoon red chilli powder, to taste
• 1/4 teaspoon black pepper
• 1 1/4 teaspoon salt
• 1 small (1 pound chopped) cauliflower head, cut into small florets with superfluous stems 2 small russet potatoes (350 g), peeled and cut into
• 1/2-inch cubes, placed in a dish of water to avoid browning
• 1 sliced or diced tiny green chilli pepper
• 1 teaspoon garam masala
• 1/2-1 teaspoon soy sauce (normal, gluten-free, or tamari), optional
• 1 teaspoon lemon or lime juice, plus more as desired
  2 tbsp cilantro leaves, chopped

Instructions

In a nonstick skillet or heavy-bottomed pot, heat the oil over medium-high heat. Let the cumin seeds to crackle for a few seconds. Cook, stirring often until the onion turns brown (6-7 minutes).

Sauté the garlic and ginger for 30 seconds, or until the raw smell goes away. Combine the tomatoes, spice powders (coriander, cumin, turmeric, red chilli, black pepper), and salt in a mixing bowl. Sauté until the tomatoes are tender and the oil separates (4-5 minutes). If necessary, deglaze the pan with 2 tablespoons of water to aid the tomatoes.

Combine the potatoes, cauliflower, and green chilli pepper in a mixing bowl. Cook for 5 minutes, or until softened.

Reduce the heat to low-medium, cover, and simmer for about 25 minutes, stirring once or twice. (See also Note 1)

Turn off the heat when the veggies are completely cooked (there should be no resistance when breaking the potato) and all the moisture has evaporated (See Note 2).

Combine the soy sauce, garam masala, and lemon juice in a mixing bowl. If necessary, season with salt. (If you didn't use soy sauce, you may need to add a little extra salt.) Stir thoroughly and top with chopped cilantro. Serve alongside roti, naan, or rice.