Private: Blog & Recipes Archive
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
- In a large pan add 3 tbsp preferred oil and 1 tsp ghee, once it is hot add mustard seeds, cumin seeds and asafoetida.
- Add chopped onions, garlic and ginger and sauté for a couple of minutes.
- Once the onion gets translucent add chopped tomatoes, turmeric and coriander powder with some salt as well.
- Mix all for a minute and add potatoes and cauliflower in the pot with ¼ cup of water.
- Let it cook for 10 to 12 min at least at medium flame.
- Check if it needs more water so it does not get stuck at bottom and add red chilli powder, garam masala and mix again.
- Add frozen peas and keep cooking for about 8 to 10 mins. Check the potatoes afterwards if they are soft.
- 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.
