Aloo Gobi Recipe (Cauliflower Potato Curry)

Method16 steps · about 50 min

1. 1

   Step 1: Chop cauliflower florets (2 cup) to 1½ inch in size. Add them to slightly hot water and set aside for 3 to 4 mins.

   Uses 2 cup cauliflower florets · warm water for soaking cauliflower 3–4 minutes

2. 2

   Step 2: Drain the water and rinse them well. Drain them completely.

   Uses water for rinsing cauliflower · cauliflower florets soaked in warm water 3–4 minutes

3. 3

   Step 3: Cube potatoes (1.5 cup) to ¾ by ¾ inch. or you can also slice them to ¾ inch. Keep them immersed in a bowl of water until used. Keeping them in water helps the potatoes to cook faster as they soak up some moisture.

   Uses 1.5 cup potatoes · water for keeping cut potatoes immersed until used

4. 4

   Step 4: Mince ginger (0.5 tbsp) and garlic (0.5 tbsp). Keep this aside.

   Uses 0.5 tbsp ginger · 0.5 tbsp garlic

5. 5

   Step 5: Heat oil (2–3 tbsp) in a pan and add cumin seeds (0.5 tsp). When they sizzle, add ginger garlic & saute for 30 seconds.

   Uses 2–3 tbsp oil · 0.5 tsp cumin seeds · ½ tbsp each minced ginger and garlic

6. 6

   Step 6: Then add the onions (¾–1 cup) & stir fry until transparent.

   Uses ¾–1 cup onion · aromatics sautéed in the initial curry oil

7. 7

   Step 7: Drain the cubed potatoes. Add them and the optional green chili (1) to the onion mixture and stir-fry 2–3 minutes. Cover and cook over low-medium heat until half done. Add a splash of water only if needed.

   Uses 1 green chili · optional splash only if potatoes need moisture · potatoes cut into ¾-inch pieces and drained from holding water · onions stir-fried until transparent with cumin and ginger-garlic

8. 8

   Step 8: Keep stirring in between and cook covered.

   Uses potatoes covered and cooked until partly tender

9. 9

   Step 9: When they are slightly tender but still under cooked, add the cauliflower & stir fry for about 3 mins.

   Uses potatoes slightly tender but still undercooked · warm-soaked cauliflower rinsed and completely drained

10. 10

    Step 10: Add red chilli powder, turmeric (0.25 tsp), roasted cumin powder (½–¾ tsp), garam masala (1–1½ tsp) and coriander powder (¾–1 tsp).

    Uses ¾–1¼ tsp Kashmiri red chili powder · 0.25 tsp turmeric · 1–1½ tsp garam masala · ¾–1 tsp coriander powder · ½–¾ tsp roasted cumin powder · half-cooked potatoes with cauliflower stir-fried about 3 minutes

11. 11

    Step 11: Mix well. Sprinkle 2 to 3 tablespoons water all over the aloo gobi or across the sides of the pan & mix well. This step helps keep the aloo gobi moist without drying out.

    Uses 2–3 tbsp water to moisten curry · vegetables mixed with the five powdered spices

12. 12

    Step 12: Cook covered, stirring every few minutes, until both aloo & gobi are almost fork tender. Add salt (½–¾ tsp) and continue to cook covered on a low flame until the potatoes are soft & fully cooked.

    Uses ½–¾ tsp salt · spiced vegetables moistened with 2–3 tbsp water

13. 13

    Step 13: The veggies will release moisture at this stage and cook quickly. So keep an eye not to over cook gobi at this stage. It must remain slightly crunchy yet cooked.

    Uses potatoes soft and fully cooked, cauliflower cooked but not mushy

14. 14

    Step 14: Add the chosen tomato (¾–1 cup) ingredient and optional dried fenugreek leaves (1 tbsp) to the cooked potatoes and cauliflower. Fry over medium-high heat until the raw tomato smell disappears.

    Uses ¾–1 cup tomatoes · 1 tbsp dried fenugreek leaves · cooked potatoes and cauliflower ready for tomato addition

15. 15

    Step 15: If needed add little oil at this stage. It takes about 2 to 4 mins for the raw smell of tomatoes to go away.

    Uses a little extra oil only if tomatoes need it · cooked vegetables with tomatoes and dried fenugreek leaves

16. 16

    Step 16: Sprinkle the optional amchur (½–1 tsp) over the cooked aloo gobi. Garnish with chopped coriander leaves (2 tbsp) and optional lemon juice. Serve with rice, roti or bread.

    Uses 2 tbsp coriander leaves · lemon juice · ½–1 tsp amchur · tomatoes cooked 2–4 minutes until raw smell disappears