Aloo gobi | potato & cauliflower curry
Seeking home comforts with these simple and delicious aloo gobi. This dish consists of potatoes (aloo) and cauliflower (gobi) coated in a simple but delicious onion-tomato masala. This is the kind of food I actually make very often. Aside from the fact that dishes like these are healthy as you getting your veggies in - they are also very quick and only use basic ingredients which you most likely have in your cupboards or fridge. I always have a bag of potatoes to hand and cauliflower is a regular feature in my home. However, there are some things to bear in mind when making aloo gobi. What you don't want is for the veggies to become soggy - as this will ruin the final texture of the dish. When potatoes become too soft they release a lot of their starch and mushy cauliflower is not something enjoyable! I have a few tips to prevent this
- Make sure you cut the potatoes a little smaller than the cauliflower - potatoes will take longer to cook so this ensures that the two vegetables will cook at the same rate.
- Also precook the potatoes and cauliflower beforehand by frying them in a little oil, or you can parboil them for 3-5 minutes each in hot water.
- Do not be tempted to add more water when you cook the cauliflower and potatoes with the onion-tomato masala. In my experience this has resulted in mushy potatoes and cauliflower.
Ingredients
Serves 4
1 medium size
cauliflower cut into medium florets (tough stalks removed)
3 medium potatoes cut into 1/2 inch dice (slightly smaller than the cauliflower)
3 medium tomatoes diced
1/2 tbsp concentrated tomato puree
1 white onion finely
diced
Thumb size piece of
ginger finely diced
3 cloves garlic finely diced
1 green chilli finely diced
Vegetable oil as required
Salt to taste
Water as required
Handful chopped coriander leaves to garnish
You'll need these spices
1 tsp Kashmiri red chilli powder
1 tsp cumin seeds
1/2 tsp garam masala
1 tsp turmeric
1 tsp coriander powder
1/2 tsp kasoori methi (dried fenugreek) crushed
Method
Cook time - 30 minutes
Cooking the potatoes & cauliflower
- First, precook the veggies. You can do this in one of two ways. Either parboil them in a large pot of salted boiling water for 3-5 minutes, or fry them in a little oil on a low heat for 8-10 minutes until golden brown and then setting them aside on a plate. I personally prefer the second option of frying as it means I don't have to use an extra pan and it gives a delicious flavour to the dish!
- In a kadai or deep non-stick frying pan on medium heat, add a little vegetable oil (you can use the same one if you fried the cauliflower & potatoes).
- Add the cumin seeds and let them crackle.
- Next, add the onions and fry for
around 10 minutes until golden and softened.
- Add the garlic,
ginger and green chilli and fry for 2 minutes to release the raw aroma.
- Now add the diced
tomatoes and tomato puree. Mix well and cook until the tomatoes are completely soft.
- When the tomatoes are soft, add the
Kashmiri chilli powder, coriander powder and turmeric. Mix well for cook for 1
minute. Also add salt to taste at this stage.
- When the onion-tomato masala is ready, tip in the precooked cauliflower florets and diced potatoes and coat in the masala.
- Add a splash of water (I used around 1/4 cup / 60ml). Cook for around 10 minutes on a medium-low heat until the
vegetables are soft. You don’t want them to be mushy but just cooked through and tender.
- When the vegetables are soft, sprinkle over the garam masala & kasoori methi. Mix well and also adjust the seasoning if required.
- Sprinkle over the chopped coriander leaves and scoop up the aloo gobi with chapatis!
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