Aloo Gobi (Potato Cauliflower Curry)
Ingredients
1 medium cauliflower
4 medium potatoes
¼ cup peas
3 tablespoon oil
1 large onion chopped
2 medium tomatoes chopped
1 teaspoon cumin seeds
1 inch ginger grated or ½ teaspoon ginger paste
2 cloves garlic grated or ¼ teaspoon garlic paste
2 green chili (or serrano pepper) finely chopped (or as per taste)
2 tablespoon tomato puree
2 tablespoon cilantro
Spices:
1 teaspoon ground turmeric
1 teaspoon chili powder or cayenne
1 teaspoon ground coriander
1 teaspoon amchur (dry mango powder) – optional
1 teaspoon garam masala (use store-bought or homemade garam masala)
Salt to taste
Directions
Cut the cauliflower into medium florets and rinse thoroughly.
Wash and peel the potatoes. Cut them into medium-sized cubes.
Chop the onion and tomatoes, and grate the ginger and garlic.
Pan fry potatoes and cauliflower (optional step):
Heat a frying pan or kadhai and add 1 tablespoon of oil. Add ¼ teaspoon turmeric powder.
Add the potato cubes and lightly fry until they are light brown. Set them aside.
Now in the same pan, add 1 tablespoon oil and ¼ teaspoon turmeric powder.
Add cauliflower florets and fry until they are light brown. Set them aside.
Making the curry:
In the same pan, heat 1 tablespoon of oil. Add cumin seeds and let them splutter.
Add onion and fry until they begin to turn brown.
Add ginger, garlic, and green chili. Fry for 1-2 minutes.
Now add tomatoes and tomato puree. Mix well.
Add chili powder, ground coriander, amchur, ½ teaspoon turmeric powder, and salt. Mix well and cover.
Let it cook until the tomatoes are soft and mushy, and the oil begins to separate.
Add 2 cups of water.
Add the fried potato and mix well. Cover and simmer until the potatoes are half cooked.
Add the fried cauliflower. Mix well and adjust consistency.
Add peas. Bring to a boil.
Simmer until the potato, cauliflower, and peas are done. Cauliflowers should have some bite and should not be mushy.
Add garam masala and coriander leaves.
Mix well. Serve hot.
