Presenting the quintessential vegetarian curry called aloo gobi, which is a humble yet popular Indian curry with all amazing flavors of Indian cuisine!
I am playing little safe these days! Wondering how can one play safe with recipes? Let me tell you! These days I am sharing the homely recipes of my family – like that aloo-peyajkoli bhaja (a.k.a. Potato and green onion stir-fry) which I shared recently.
By homely recipes, I mean those recipes which I make very frequently at home and which we are brought up on! Such recipes are so integral part of our meals that I took them for granted and believed that they are not worth sharing!
But I was so utterly wrong! Regular homely recipes seemed to be insignificant to me but they are real gems of our cuisines! Otherwise how could have we possibly eaten the same dish again and again! Right?
Today’s recipe of aloo gobi is a perfect example of that! I don’t have any clue how many times I have had or made this aloo gobi curry in my whole life and I am sure I will continue to have it; that’s the beauty of this quintessential aloo gobi!
Such recipes are timeless and you will agree to me if you are Indian! Surprisingly, our so very own aloo gobi has become quite popular in overseas too!
I have seen many food blogs from other countries preparing this Indian delicacy and sharing it across which proves that our beloved curry has the potential to win over everyone’s heart across the globe! How cool is that!
Now let’s talk about my aloo gobi sabzi and how I like to make it at home. Each Indian household will have their own version of aloo gobi with their own special touch!
For me, 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 their face! Like I try your family recipes, you should try mine!
This aloo gobi, which can be decoded as potato-cauliflower curry is one of the flagship recipes of Indian kitchens. Potato & cauliflower – these two vegetables make a perfect combination as they both are experts in soaking up flavors from the spices you cook them in. Plus, this Indian curry is vegan too!
I enjoy aloo gobi most with plain rice; but my better half is more inclined towards the breads – rotis or parathas. I would safely say that this flavorful curry goes well with either of the two – rice or roti.
You can also experiment to combine this similar curry sauce with other veggie combinations and I am sure it will turn out as a winner. This onion-tomato based curry is quite versatile and robust which makes the base for most of the Indian curries.
But if you would also like to play safe like me then don’t think twice and just straight away make this awesome aloo gobi! Gobi i.e. cauliflower being the globally viral vegetable at the moment, no one will mind having an extra serving of this delicacy! Enjoy!
- 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 yummy aloo gobi warm with plain white rice or roti. Enjoy!
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