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.
Ingredients
- 1 ½ cuppotatoes ((cubed to ¾ x ¾ inch))
- 2 cupscauliflower florets ((gobi, chopped to 1½ inch) )
- ¾ cuponion ((chopped finely) )
- ¾ cuptomatoes ((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 tablespoongarlic (cloves, peeled & minced or pressed)
- 1green chili (slit or chopped (optional))
- 2 tablespoonscoriander leaves (chopped finely)
- ½ teaspoonsalt ((adjust to taste))
- 2 tablespoonsoil
- lemon juice to serve ((optional))
- ½ teaspooncumin seeds ((jeera))
- ¾ teaspoonkashmiri red chili powder ((adjust to taste))
- ¼ teaspoonturmeric
- 1 teaspoongaram masala ((adjust to taste))
- ¾ teaspooncoriander powder
- ½ teaspoonroasted cumin powder ((jeera powder) (updated))
- 1 tablespoonkasuri methi ((dried fenugreek leaves) (skip if you don't have))
- ½ teaspoonamchur ((optional, dried mango powder))
Directions
Preparation
- 1
Chop cauliflower florets to 1½ inch in size. Add them to slightly hot water and set aside for 3 to 4 mins.
- 2
Drain the water and rinse them well. Drain them completely.
- 3
Cube potatoes to ¾ by ¾ inch. or you can also slice them to ¾ inch. Boil cauliflower and pre-cook potatoes in air fryer ahead of time.
- 4
Mince ginger and garlic. Keep this aside.
How to make aloo gobi
- 1
Heat oil in a pan and add cumin seeds. When they sizzle, add ginger garlic & saute for 30 seconds.
- 2
Then add the onions & stir fry until transparent.
- 3
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.
- 4
Keep stirring in between and cook covered.
- 5
When they are slightly tender but still under cooked, add the cauliflower & stir fry for about 3 mins.
- 6
Add red chilli powder, turmeric, roasted cumin powder, garam masala and coriander powder.
- 7
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.
- 8
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.
- 9
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.
- 10
Next add the tomatoes and kasuri methi. Fry on a medium to high flame until the raw smell of tomatoes is gone.
- 11
If needed add little oil at this stage. It takes about 2 to 4 mins for the raw smell of tomatoes to go away.
- 12
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.