Aloo Gobi/Indian Style Potatoes and Cauliflower

Aloo Gobi is the quintessential north Indian dry curry with rustic potatoes and the ever trending vegetable, cauliflower, flavored with aromatic Indian spices.

The recipe is so versatile that any combination of spices you use will still make for a hearty and tasty aloo gobi curry.

Paired with rice and a simple dal or any Indian flatbread, it is a crowd pleaser.

There are some days in our house when we avoid eating onions or garlic.  The first vegetable curry that comes to my mind besides Cluster Beans Stir Fry, Spicy Baby Potato Fry, Beans Upkari etc. is the north Indian favorite dry curry, Aloo Gobi.

Winters are the best time to get perfect and best tasting cauliflowers. In combination with potatoes, it is a match made in heaven.  Some people prefer to peel the potatoes and some leave the skins on.  I do it both ways and in this recipe, I have peeled them here.

The number of spices used varies from household to household. Some use just 3 to 4 and some go to the length of using at least 7 to 8!

Whichever way you make them, the basic masala powders remain the same; red chili powder/Kashmiri red chili powder, turmeric powder (for the lovely golden hue), coriander powder and any garam masala powder you have in your pantry.

Being from the southern part of India, I could not resist giving it a mild local flavor with the addition of some curry leaves, which is optional.

Cauliflower florets have to be cut slightly bigger than the potatoes to allow them to cook to perfection roughly along the same time as potatoes.  If they overcook, they will turn mushy and become unpalatable.

No addition of water is needed in cooking as cauliflower has enough water content to allow the curry to cook well.

We need a dry curry with the vegetables still having a bite in them; not a mushy, overcooked gobi!

I tend to add a little bit more oil.  As the vegetables cook in its own juices and dry up, they start to get roasted and they acquire a charred, roasted flavor with crispy edges which is perfect to bite into!

A shower of crushed fenugreek leaves called kasoori methi (available in any Indian store) or just some chopped cilantro or coriander leaves and aloo gobi is ready.

Eat it with rice and dal or just some roti, paratha etc. and some plain yogurt and you have a simple but exotic Indian meal to savor for lunch or dinner!

Here's the recipe:

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Aloo Gobi/Indian Style Potatoes and Cauliflower

Prep Time: 15 minutes

Cook Time: 15 minutes

Serving Size: 3

Aloo Gobi is the quintessential north Indian dry curry with rustic potatoes and the ever trending vegetable, cauliflower flavored with aromatic Indian spices.

Ingredients

• 2 cups cauliflower florets
• 1 cup peeled and cubed potatoes
• Few curry leaves (optional)
• 1 teaspoon coriander powder
• ½ teaspoon garam masala powder
• ½ to 1 teaspoon red chilli powder
• ½ teaspoon turmeric powder
• ¼ teaspoon hing/asafetida (Optional)
• Salt to taste
• 2 to 3 tablespoons cooking oil or ghee
• Dried Fenugreek leaves or chopped coriander leaves/cilantro for garnishing
• Wedge of lime/lemon (optional)

Instructions

1. Chop cauliflower into florets and wash well in plenty of water; drain and keep aside.
2. Wash potatoes, peel and chop into medium-sized cubes; keep aside.
3. In a medium sized deep saucepan or kadai, heat oil or ghee.
4. Once the oil heats up, lower the heat and add the spices (turmeric, chilli powder, coriander powder, garam masala powder and hing); sauté for a few seconds.
5. Increase the heat and immediately, add the cubed potatoes; stir well to coat with spices.
6. Add a little bit of salt and sauté on high for about a minute or so or just until they start to cook.
7. Stir in the cauliflower florets and additional salt; give it a good stir.
8. Once the vegetables and spices have mixed well, lower the heat, close the saucepan and cook on medium low heat till the vegetables are cooked. You will still need a bit on them; not mushy.
9. Keep stirring in between so as not to burn the vegetables. Do not add any water or if needed, just sprinkle a bit.
10. Once the vegetables have cooked to your desired consistency, turn the heat off, remove from flame.
11. Garnish with crushed dried fenugreek leaves (kasoori methi) or chopped coriander leaves.
12. To give it an acidic element, give it a squeeze of lime or lemon juice.
13. Serve hot with rice and dal or any Indian flatbread like roti, paratha, naan, puri etc.
14. A North Indian style dry curry with potatoes and cauliflower in a medley of mild aromatic spices; perfect with rice and dal or any Indian flatbread, especially soft rotis!!

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How to make Aloo Gobi with set-by-step Method:

• Chop cauliflower into florets and wash well in plenty of water; drain and keep aside.
• Wash potatoes, peel and chop into medium-sized cubes; keep aside.
• In a medium sized deep saucepan or kadai, heat oil or ghee.
• Once the oil heats up, lower the heat and add the spices (turmeric, chilli powder, coriander powder, garam masala powder and hing); sauté for a few seconds.

• Increase the heat and immediately, add the cubed potatoes; stir well to coat with spices.
• Add a little bit of salt and sauté on high for about a minute or so; just to give it an edge in cooking.

• Once the aloo is starting to cook, stir in the cauliflower florets, curry leaves and additional salt; give it a good stir.

• Lower the heat, close the saucepan and cook on medium low heat till the vegetables are cooked.  Keep stirring in between so as not to burn the vegetables. Do not add any water.
• Once the vegetables have cooked to your desired consistency (still need a bite in them), turn the heat off, remove from flame.
• Garnish with crushed dried fenugreek leaves (kasoori methi) or chopped coriander leaves.

• To give it an acidic element, give it a squeeze of lime or lemon juice.
• Serve hot with rice and dal or any Indian flatbread like roti, paratha, naan, puri etc.
• Enjoy!!!

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Aloo Gobi goes well with:

         Methi Laccha Paratha

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