Recipes: Main Dish

Aloo Gobi – Cauliflower & Potato Curry

Prep Time:

Serves

4 portions

Ingredients

Produce

  • Cauliflower: 1 head
  • Potatoes : 2 to 3 medium size
  • Garlic: 4 to 6 cloves
  • Ginger: 1 tsp crushed
  • Onion: 1 medium
  • Tomatoes: 2 medium roma
  • Cilantro: ¼ cup chopped
  • Preffered Green chilli: 1 to 2 (as per spice level or optional)
  • Lemon: ½ lemon juice
  • Peas (optional): 1 cup

Dairy

  • Ghee

Pantry & Spices

  • Olive/ Vegetable oil: 3 tbsp
  • Mustard seeds: 1 tsp
  • Cumin seeds: 1 tsp
  • Salt : as per taste
  • Black pepper: 1 tsp
  • Asafoetida: ½ tsp
  • Turmeric: 1 tsp
  • Cumin powder: 1 tsp
  • Coriander powder: 2 tsp
  • Garam masala: 2 tsp
  • Red chilli powder: 1 ½ tsp
  • Dry Mango powder: 1 tsp (optional)
  • Sugar: 1 tsp

Created By

Prepared by Himadri Vyas

Directions

  1. In a large pan add 3 tbsp preferred oil and 1 tsp ghee, once it is hot add mustard seeds, cumin seeds and asafoetida.
  2. Add chopped onions, garlic and ginger and sauté for a couple of minutes.
  3. Once the onion gets translucent add chopped tomatoes, turmeric and coriander powder with some salt as well.
  4. Mix all for a minute and add potatoes and cauliflower in the pot with ¼ cup of water.
  5. Let it cook for 10 to 12 min at least at medium flame.
  6. Check if it needs more water so it does not get stuck at bottom and add red chilli powder, garam masala and mix again.
  7. Add frozen peas and keep cooking for about 8 to 10 mins. Check the potatoes afterwards if they are soft.
  8. Once you think the veggies are soft, add the dry mango powder and taste for salt. Add chopped cilantro and serve hot with Roti/ paratha or rice.

Created By

Prepared by Himadri Vyas

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