Indian Potato Cauliflower Curry / The Humble Aloo Gobi
Author: 
Recipe type: Side
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 6 Servings
 
Ingredients
  • 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
Instructions
  1. Grind ginger, garlic and green chillies together in a grinder to get a coarse paste. (Add minimal water if only required.)
  2. 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.
  3. When the oil is fragrant, add the ginger-garlic-chilli paste and sauté for a minute.
  4. Now add the chopped onion and fry them till they turn golden brown in color.
  5. When the onions have softened and become brown, add the chopped tomatoes. Mix well. Sprinkle the sugar to balance the acidity of the tomatoes.
  6. Cook the tomatoes till they are totally soft and mushy.
  7. In a small bowl, make a smooth paste of the powdered spices – turmeric, coriander, cumin, red chilli and garam masala – using a little water.
  8. Add this spice paste to the wok and saute on medium-high heat till oil starts separating from them.
  9. Add half of the coriander leaves, raw mango powder (amchur) and salt to taste. Mix well.
  10. 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.
  11. 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.
  12. Sprinkle the remaining coriander leaves and serve yummy aloo gobi warm with plain white rice or roti. Enjoy!
Recipe by Flavor Quotient at https://www.flavorquotient.com/2015/02/aloo-gobi/