Aloo Gobi (Potato and Cauliflower Curry)

Method23 steps · about 1 hr

1. 1

   Step 1: First soak the cashews (15) in warm water (2 tablespoons) for 30 minutes. Then drain the water and blend the cashews to a smooth paste with about 2 tablespoons of water in a small mixer-grinder or blender.

   Soak cashews before draining/blending · 30 minUses 15 cashews (- whole) · ½ cup hot water (- for soaking cashews) · 2 tablespoons water (- for blending cashews)

2. 2

   Step 2: Rinse and peel the potatoes (2–2½ cups) and then dice them. Chop the onions (½ cup) and tomatoes (2–2½ cups) finely.

   Uses 2–2½ cups peeled diced potatoes (approximately 2 medium) · ½ cup onions (- chopped) · 2–2½ cups finely chopped tomatoes

3. 3

   Step 3: Rinse and cut the cauliflower (2½–3 cups medium) into medium florets. Choose the optional blanch in steps 4–7 if desired, or skip those steps and use the rinsed florets directly.

   Uses 2½–3 cups medium cauliflower florets · Fresh water for rinsing cauliflower (quantity unspecified, drained)

4. 4

   Step 4: Optional blanch only: bring a separate pot of enough water to immerse the florets to a boil with some blanching salt. This is not cashew-soaking water or curry liquid.

   Uses Water for optional cauliflower blanching (quantity unspecified, drained) · Salt for optional cauliflower blanching water (quantity unspecified)

5. 5

   Step 5: For the optional blanch, turn off the heat once that separate water boils.

   Uses boiling optional salted blanching water

6. 6

   Step 6: For the optional blanch, immerse the florets in the off-heat hot water for 15–20 minutes.

   Optional off-heat cauliflower blanch · 18 minUses rinsed cauliflower florets for optional blanch · freshly boiled salted blanch water, off heat

7. 7

   Step 7: Drain the water and rinse once again the cauliflower with fresh water.

   Uses florets after optional hot-water blanch · Fresh rinse water, discarded after rinsing

8. 8

   Step 8: Reserve the prepared florets from whichever preparation route you chose. They cook in the curry later; no second blanch is required.

   Uses drained optionally blanched florets, if blanch chosen · rinsed raw florets, if blanch omitted

9. 9

   Step 9: Heat 2 tbsp oil with 1 tbsp butter in a pan and briefly fry the cinnamon (1-inch piece) piece, tej patta (1), 2–3 green cardamoms, 2–3 cloves, black cardamom (1) and thin mace blade until fragrant.

   Uses 2 tablespoons oil (- any neutral oil) · 1 tablespoons butter · 1-inch piece cinnamon stick · 1 tej patta (Indian bay leaf) · 2–3 green cardamom pods · 2–3 whole cloves · 1 black cardamom · 1 thin blade/strand mace

10. 10

    Step 10: Next add the chopped onions and sauté until they become golden.

    Uses fragrant whole spices in hot oil and butter · finely chopped onion

11. 11

    Step 11: Add the ginger-garlic paste (1–1¼ tsp). Stir and sauté till the raw aroma of the garlic-ginger disappears

    Uses golden chopped onion in spiced fat · 1–1¼ tsp ready ginger-garlic paste

12. 12

    Step 12: Add the finely chopped tomatoes and sauté till the tomatoes become soft and pulpy. This takes about 5 to 7 minutes on a low to medium heat.

    Soften tomatoes in curry base · 6 minUses fried onion and ginger-garlic base · finely chopped tomatoes

13. 13

    Step 13: Add the prepared cashew paste and all the spice powders one by one - turmeric powder (¼ teaspoon), red chilli powder and coriander powder (1 teaspoon).

    Uses soft pulpy cooked tomato-onion base · smooth cashew paste with its blending water · ¼ teaspoon turmeric powder (ground turmeric) · ½ tsp Kashmiri chilli powder OR deghi mirch OR ¼ tsp red-chilli powder/cayenne OR ½ tsp paprika · 1 teaspoon coriander powder (ground coriander)

14. 14

    Step 14: Begin sautéing the complete masala over low-to-medium heat until fat starts releasing around its edges.

    Uses cashew-and-ground-spice tomato masala

15. 15

    Step 15: Continue this same frying phase for about 8–10 minutes total after adding the cashew paste, until the masala thickens and leaves the sides with visible separated fat.

    Post-cashew masala frying, total phase · 9 minUses masala during fat-separation frying

16. 16

    Step 16: Stir frequently throughout the preceding masala-frying phase to prevent sticking; no second 8–10-minute fry is required.

    Uses cooked glossy masala after fat separation

17. 17

    Step 17: Add the cauliflower and the potatoes. Mix well. Then pour water (1½–2 cups) and season with salt as required.

    Uses cooked cashew-tomato masala · cauliflower florets from selected preparation route · peeled diced potatoes · 1½–2 cups water for curry · salt (according to taste)

18. 18

    Step 18: The 1½–2 cup curry-water quantity was added in the preceding step. Add separate extra water only if needed for your vegetables or desired consistency; do not repeat the full cooking-water dose.

    Uses vegetables with curry masala and measured cooking liquid · Additional curry water only if needed during simmering/loosening (quantity unspecified)

19. 19

    Step 19: Cover and simmer over low heat until potatoes and cauliflower are both fork tender without falling apart, checking and stirring periodically.

    Simmer curry until both vegetables fork tenderUses potato-cauliflower curry with adjusted liquid

20. 20

    Step 20: Only if the sauce is too thick, loosen with a few tablespoons of separate extra curry water and simmer for a couple of minutes.

    Uses fork-tender vegetable curry · A few tablespoons extra curry water only if sauce too thick

21. 21

    Step 21: Lastly add the garam masala (¼–½ tsp) powder, crushed dry fenugreek leaves (kasuri methi) and cream.

    Uses fully cooked vegetable curry at chosen sauce consistency · ¼–½ tsp garam masala OR tandoori masala · ½ tsp crushed dried fenugreek leaves (kasuri methi) · 2 tbsp whipping/heavy cream OR 3 tbsp light/cooking cream

22. 22

    Step 22: Simmer uncovered for about 30 seconds after the cream and final spices, then turn off the heat. Add optional fresh chopped coriander OR mint leaves, separate from ground coriander already in the sauce.

    Brief uncovered cream finish · 1 minUses curry with final garam masala, kasuri methi and chosen cream · Fresh chopped coriander OR mint leaves for optional garnish (quantity unspecified)

23. 23

    Step 23: Serve the finished curry hot or warm with optional ready steamed basmati rice. If desired, dot with a little separate finishing butter OR cream and a pinch of extra garam masala; the measured cooking butter, cream and masala are already in the prepared curry.

    Uses finished creamy potato-cauliflower curry · Extra butter OR cream for optional serving dots (quantity unspecified) · A pinch extra garam masala for optional serving garnish · Steamed basmati rice for optional serving (quantity unspecified)