Aloo Gobi Recipe (Potato Cauliflower Curry)
Aloo Gobi is a delicious and popular curry made using cauliflower and potato. Aloo Gobi Masala pairs as a great side dish for both rice and roti. Make the best Aloo Gobi using this recipe which uses only kitchen staples. It is a tasty, delightful side dish which will be loved by the entire family. Recipe included with step by step pictures and video.
Servings2 people
Ingredients
- 1 tablespoon oil (to cook the veggies)
- 2 medium sized potatoes
- 1 medium sized cauliflower
- 1 ½ teaspoon ginger garlic paste
- 1 big sized onion chopped finely
- 1 cup tomato puree
- 1 tablespoon besan flour
- 1 tablespoon red chilli powder
- ¼ teaspoon jeera powder
- ¼ teaspoon turmeric powder
- ½ teaspoon coriander powder
- ½ teaspoon garam masala powder
- 2 cups hot water
- ¼ cup curd beaten
- 1 teaspoon kasoori methi
- 1 tablespoon coriander leaves
To temper
- 1 tablespoon oil
- 1 bayleaf
- 2 cloves
- 1 cardamom
- one 1 inch cinnamon
- ½ teaspoon cumin seeds
Instructions
- Cut 1 medium sized cauliflower into small florets. Soak in warm water along with rock salt for few minutes - this is to get rid of worms if any.
- Rinse it well, drain and set aside. I have used 1 medium sized cauliflower along with 2 medium sized potatoes. Both should be evenly sized so that cooking will be even.
- Heat 1 tablespoon oil - add cauliflower and potato. Saute for few minutes first.
- Cook covered until it turns soft.
- Check if it is cooked. If should be soft but not mushy. Transfer to a bowl and set aside.
- Heat 1 tablespoon oil - add 1 small bayleaf, 2 cloves, 1 cardamom and one 1 inch cinnamon and ½ teaspoon cumin seeds. Let it splutter then give a quick saute.
- Add 1 big sized onion finely chopped saute until golden brown then add 1 and ½ teaspoon ginger garlic paste.
- Add 1 cup tomato puree. I used 2 medium sized tomatoes blend into a puree.
- Saute until raw smell leaves then add 1 tablespoon besan flour, 1 tablespoon red chilli powder, ¼ teaspoon cumin powder, ¼ teaspoon turmeric powder, ½ teaspoon coriander powder and ½ teaspoon garam masala powder.
- Give a quick saute.
- Add around 2 cups hot water.
- Give a quick mix. Cook covered until oil separates.
- Add ¼ cup beaten curd. Give a quick mix.
- Add cooked cauliflower and potato.
- Mix well and simmer for few minutes.
- Finally garnish with 1 teaspoon kasoori methi, 1 tablespoon coriander leaves, mix well and switch off.
- Enjoy hot with rice or roti.
Video
Notes
- Vegetables - Cut both cauliflower and potato into even sized pieces so that they cook evenly.
- Cooking vegetables - Cook both the vegetables soft but do not make it mushy.
- Cooking masala - Cook onion tomato masala well until raw smell leaves then add the spice powders. Adding hot water helps to cook faster and avoids burning of the spice powders.
- Adding curd - Beat curd well until smooth then add it else there are chances for the curry to curdle.
- Spices - Add spice powders balanced else it will overpower the natural taste of the vegetables.
- Consistency - You can make it dry or gravy as per your liking.
- Finish - Finally add crushed kasoori methi and coriander leaves for the best flavour.
Nutrition Facts
Aloo Gobi Recipe (Potato Cauliflower Curry)
Amount Per Serving (75 g)
Calories 450
Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 2g13%
Trans Fat 0.1g
Polyunsaturated Fat 5g
Monounsaturated Fat 9g
Sodium 220mg10%
Potassium 2486mg71%
Carbohydrates 70g23%
Fiber 16g67%
Sugar 14g16%
Protein 14g28%
Vitamin A 1905IU38%
Vitamin C 195mg236%
Calcium 160mg16%
Iron 8mg44%
* Percent Daily Values are based on a 2000 calorie diet.
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