Aaloo Gobhi (potato and cauliflower) curry

• Servings: 5-6.
• Preparation time: 10 minutes.
• Frying cauliflowers and potatoes time: 15-16 minutes.
• Frying masala time: 12-13 minutes.
• Cooking time: 6-7 minutes.
• Total time: 46 minutes. 

Some recipe is so popular that often it is cooked in every home in India, Pakistan and Nepal. It is prepared in many ways, yellowish in colour due to use of turmeric powder. Yes, I am talking about “Aaloo Gobhi (potato and cauliflower) curry”, although the origin of this authentic recipe is Punjab.

It is a flavourful curry that combines potatoes (Aloo) and cauliflower (Gobhi) in a richly spiced tomato paste. This dish is cherished across the country for its homely comfort and satisfying warmth, with variations in spices and methods of preparation differing from region to region.

 It can be served as main course alongside warm flatbread like chapati, Steamed Rice, Paratha, flavoured rice or any other types of bread too… making versatile and beloved choice in both daily meals or festive gatherings.

I prepare this recipe in many different ways, like Curry, Cauliflower Tikka Masala, Cauliflower Dry and Cauliflower Semi Dry for lunch boxes and for travelling…

The recipe is very delicious often prepared on the wedding occasion.

Ingredients:

• Cauliflower: 500 gm
• Potato: 250-300 gm.
• Onion: 1 no. (Big)
• Green chilli: 2 no. (As per taste)
• Tomato: 2 no. (Medium)
• Salt: 1 ½ teaspoon (As per taste)
• Turmeric powder: 1 teaspoon
• Ginger: 2” piece teaspoon (paste)
• Whole coriander: ½ teaspoon
• Cumin seed: 1 teaspoon
• Whole Garam masala: (Black cardamoms, green cardamom, clove and star Annie/ cinnamon)
•  Bay leaf: 2 no.
• Red chilli powder: 1 teaspoon
• Coriander powder: 1 teaspoon
• Garam masala powder: half teaspoon
• Coriander leaves: 1 tablespoon (chopped)
• Mustard oil: 100 gm.

Preparation:

1. Chop onion longitudinally, keep aside.
2. Chop green chilli and ginger into small pieces, keep aside.
3. Chop cauliflower into large pieces, keep aside.
4. Chop potato longitudinally into one forth inch.
5. Chop tomato into small pieces.

Method:

1. Take wok (fry pan), heat oil; let oil start to smoke. Stir fry all cauliflower and potato separately till 80% done on medium flame, Keep aside. (Potato takes longer to cook than cauliflower)
2. Add cumin seed, coriander, whole Garam masala and bay leaf, sputter it for few seconds; add onion, sauté on medium flame  for couple of minutes or till it gets translucent, add chopped ginger and green chilli, continue to cook for a minute.
3. Add tomato, chilli powder, turmeric powder, salt and coriander powder; continue to cook on lower flame, fry till oil separates from masala (or liquid dries up).
4. Add cauliflower and potato, stir fry for couple of minutes; add 2 cups of water, cook on medium flame till it is done(~4-5 minutes), put off the flame, add Garam masala.
5. ‘Aaloo Gobhi (potato and cauliflower) curry’ is ready to be served with any meal. Transfer into serving bowl decorates with coriander leaves.

Aaloo Gobhi (potato and cauliflower) curry by Nag Ratna Sahu is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.