Presenting a humble Indian curry with cauliflower and potato with all quintessential flavors of Indian cuisine!
I am playing little safe these days!
You see what I mean? These days I am sharing the very regular recipes of my family – like that Potato and green onion stir-fry which I shared recently. These are recipes we are brought up on and are so integral part of our meals that I took them for granted and believed that they are not worth sharing!
This may be the one recipe which I can make blindly every time; but I would be more than happy if someone thousands of miles away from me tries this recipe and have a smile on his/her face! Like I try your family recipes, you should try mine!
This potato- cauliflower curry is best of the lot. We call it ‘aloo-gobi’ – aloo stands for potato and gobi for cauliflower. These two vegetables make a perfect combination as they both are experts in soaking up flavors from the spices you cook them in.
I enjoy this curry most with plain rice; but my better half is more inclined towards the breads – rotis or parathas. I would safely say that this goes well with either of the two – rice or bread.
You can also experiment to combine this curry sauce with other veggie combinations and I am sure it won’t spoil anything. This curry is quite versatile and robust which makes the base for most of the Indian curries.
Indian Potato Cauliflower Curry / The Humble Aloo Gobi
Serves: 6 Servings
- Cauliflower – 500 gms, cut into big florets and lightly fried
- Potatoes – 4, large, cubed and lightly fried
- Onion – 2, medium, finely chopped
- Tomatoes – 2, medium, finely chopped
- Coriander leaves – ½ cup
- Green chillies – 2
- Garlic – 3 to 4 cloves
- Ginger – 2 inch piece
- Cumin seeds – ½ tsp
- Turmeric powder – ½ tsp
- Kashmiri red chilli powder – 1 tsp
- Coriander powder – 1 tsp
- Cumin powder – 1 tsp
- Garam masala – ½ tsp
- Raw mango powder (Amchur) – ¼ tsp
- Vegetable/mustard Oil –as required
- Sugar – ½ tsp
- Salt to taste
- Grind ginger, garlic and green chillies together in a grinder to get a coarse paste. (Add minimal water if only required.)
- Heat oil in a skillet/wok and add cumin seeds. Let them crackle. Keep the flame on medium-low; else the cumin seeds will burn.
- When the oil is fragrant, add the ginger-garlic-chilli paste and sauté for a minute.
- Now add the chopped onion and fry them till they turn golden brown in color.
- When the onions have softened and become brown, add the chopped tomatoes. Mix well. Sprinkle the sugar to balance the acidity of the tomatoes.
- Cook the tomatoes till they are totally soft and mushy.
- In a small bowl, make a smooth paste of the powdered spices – turmeric, coriander, cumin, red chilli and garam masala – using a little water.
- Add this spice paste to the wok and saute on medium-high heat till oil starts separating from them.
- Add half of the coriander leaves, raw mango powder (amchur) and salt to taste. Mix well.
- Now add fried potato cubes and cauliflower florets and mix with light hands (so that the cauliflower florets do not break) to coat them with the spices.
- Add half a cup of water and bring it boil. Then cover and simmer it for 5 to 10 minutes or until the vegetables are fully cooked. Boil off some water if the gravy is too thin.
- Sprinkle the remaining coriander leaves and serve hot with plain white rice or roti.