Aloo Gobi

Aloo Gobi

Prep time: 

Cook time: 

Total time: 

Serves: 6

Potato and Cauliflower Curry
  • 1 medium size gobi (cauliflower), cut into 1 inch florets
  • 1 medium size aloo (potato), cut into ½ inch cubes
  • 1 medium size onion, finely minced
  • 1 medium size tomato, minced
  • 1 inch piece of ginger, peeled and finely minced
  • 1 small jalapeno chili, finely minced
  • 4 tablespoons oil
  • 1 teaspoon mustard seeds
  • ⅛ teaspoon asafetida
  • ¾ teaspoon turmeric
  • ½ teaspoon garam masala
  • 1 teaspoon dhana-jeeru (spice blend of ground coriander and cumin powder)
  • ½ teaspoon chili powder
  • 1 teaspoon salt or to taste
  • ½ cup water
  • 1 tablespoon cilantro for garnish
  1. In a wok or a frying pan heat the oil on a medium high heat until shimmering. Add mustard seeds and let it sizzle. Add asafetida, onion and green chili. Add turmeric, chili powder, garam masala, dhana jeeru and sauté them with onion until onion is light golden brown, 3 to 4 minutes. Add tomatoes and ginger and let them cook until the mixture is almost dry, 3 minutes.
  2. Add cauliflower and potatoes. Mix them well until vegetables are coated with oil and spices. Add salt, ½ cup water and mix it again. Cover the pan with lid and let the vegetables cook until fork tender, stirring from time to time, about 10 to 15 minutes. Just before serving garnish with cilantro. Serve warm with any type of Indian flat bread.
This is a basic recipe to cook any type of vegetables with gravy. You can cook the gravy with onions, tomato and spices and add any vegetables you like. You can also add paneer(Indian cottage cheese) with vegetables.
You can use food processor to mince onion, green chili (combined these two), tomato, and ginger (combined these two)).