Aloo Gobi Recipe (Cauliflower Potato Curry)
A delicious & flavor packed dish of spiced potatoes & cauliflower. Make the best aloo gobi with this recipe! Serve it with plain rice, roti or paratha.
For best results follow my detailed step-by-step photo instructions and tips.
© Swasthi's Recipes - www.indianhealthyrecipes.com
Ingredients (1 cup = 240ml )
- 1½ cup (2 medium) potatoes (cubed to ¾ x ¾ inch)
- 2 cups (180 grams) cauliflower florets (gobi, chopped to 1½ inch)
- ¾ to 1 cup (1 medium) onion (chopped finely)
- ¾ to 1 cup (2 medium) tomatoes (finely chopped) or ¼ cup tomato puree or 2 tbsp tomato paste mixed with 3 tbsps water
- ½ tablespoon (½ inch) ginger peeled & minced or grated
- ½ tablespoon (3 to 4) garlic cloves, peeled & minced or pressed
- 1 green chili slit or chopped (optional)
- 2 tablespoons coriander leaves chopped finely
- ½ to ¾ teaspoon salt (adjust to taste)
- 2 to 3 tablespoons oil
- lemon juice to serve (optional)
Spices
- ½ teaspoon cumin seeds (jeera)
- ¾ to 1¼ teaspoon Kashmiri red chili powder (adjust to taste)
- ¼ teaspoon turmeric
- 1 to 1½ teaspoon garam masala (adjust to taste)
- ¾ to 1 teaspoon coriander powder
- ½ to ¾ teaspoon roasted cumin powder (jeera powder) (updated)
- 1 tablespoon kasuri methi (dried fenugreek leaves) (skip if you don't have)
- ½ to 1 teaspoon amchur (Optional, Dried mango powder)
How to make the recipe
Preparation
- Chop cauliflower florets to 1½ inch in size. Add them to slightly hot water and set aside for 3 to 4 mins.
- Drain the water and rinse them well. Drain them completely.
- Cube potatoes 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.
- Mince ginger and garlic. Keep this aside.
How to Make Aloo Gobi
- Heat oil in a pan and add cumin seeds. When they sizzle, add ginger garlic & saute for 30 seconds.
- Then add the onions & stir fry until transparent.
- Add the potatoes and green chilli. Stir fry for 2 to 3 mins. Cover and cook on a low to medium heat until they are half done. If required you can splash some water so they cook faster.
- Keep stirring in between and cook covered.
- When they are slightly tender but still under cooked, add the cauliflower & stir fry for about 3 mins.
- Add red chilli powder, turmeric, roasted cumin powder, garam masala and coriander powder.
- 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.
- Cook covered, stirring every few minutes, until both aloo & gobi are almost fork tender. Add salt and continue to cook covered on a low flame until the potatoes are soft & fully cooked.
- 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.
- Next add the tomatoes and kasuri methi. Fry on a medium to high flame until the raw smell of tomatoes is gone.
- If needed add little oil at this stage. It takes about 2 to 4 mins for the raw smell of tomatoes to go away.
- Sprinkle amchur if using. Finally garnish aloo gobi with coriander leaves. Sprinkle some lemon juice if you want. Serve with rice, roti or any bread.
NUTRITION (estimation only)
Calories: 175kcal | Carbohydrates: 19g | Protein: 4g | Fat: 10g | Sodium: 93mg | Potassium: 667mg | Fiber: 5g | Sugar: 4g | Vitamin A: 560IU | Vitamin C: 53mg | Calcium: 52mg | Iron: 3.3mg
