Aloo Gobi – Potato Cauliflower – Masala Curry

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This recipe is about Aloo (Potatoes) and Gobi (Cauliflower). When I was staying in Delhi (not so long), I had a chance to live with a north Indian family. Aunty who was my neighbor used to cook very tasty and traditional North-Indian Aloo Gobi. I was luckily enough to had it for the first time. After that i had another chance to have tasty alu Gobi on-the-air. First time when I travelled to India by Indian airlines, they provided a spicy mixture of vegetable made of potatoes and cauliflower. I liked it so much. So, here comes the recipe of aloo Gobi, that i never miss to cook at least one time a week. I will keep the recipe preparation as simple as possible, so that it will be easier for beginners of Indian cooking.

Ingredients

  • Cauliflower -1 large
  • Potatoes -3 large
  • Onion -2 (chopped)
  • Tomato -3
  • Ginger -1/2 tsp. (paste)
  • Garlic -4 pieces (paste)
  • Cooking Oil - 4 tbsp.
  • Coriander leaves -1 (chopped)
  • Cumin seeds - 1tbsp.
  • Turmeric -1tbsp.
  • Salt- 1tbsp.
  • Garam masala – 2tbsp.
  • Coriander Powder- 1 tsp.
  • Chili powder -1/2tsp.

Method

Step 1

Potato and Cauliflower preparation: Peel the skin of potato, cut into medium sized cubes. Now, cut Cauliflower into big size florets.

Step 2


Tempering and Frying: Heat vegetable oil in a large saucepan, add finely chopped onions and cumin seeds. Now add ginger garlic paste to the mixture. Fry until onions become creamy, golden, and translucent. Add finely chopped tomato to the mixture and fry well until everything turns in to creamy sauce. Now add garam masala, corriander powder, chilli powder, turmeric powder and salt.

Step 3

Add Potato and Cauliflower to masala mixture: When nice aroma come out add chopped potatoes and cauliflower to the frying mixture. Make sure that potato and cauliflower doesn’t stick to the pan. Sprinkle little water and ensure that the potatoes and cauliflower are coated with the curry sauce. Cook it in a low flame until potatoes are cooked nicely.

Step 4

Garnishing - Final touch: Turnoff the heat and finally garnish the curry with finely chopped coriander leaves.

Tips:

Before tempering, you can fry the potatos and cauliflower in 2 tbsp. of oil. So that it doesn’t take much time to cook.

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