Recipe for a Potato and Cauliflower curry Aloo Gobi

This comforting, aromatic Potato and Cauliflower Curry (traditionally known as Aloo Gobi) comes together easily with pantry spices and fresh ingredients. It features tender potatoes and crisp-tender cauliflower florets simmered in a rich, spiced tomato-onion sauce.

Prep & Cooking Time

• Prep time: 15 minutes

• Cook time: 25 minutes

• Servings: 4

Ingredients

• 1 medium head of cauliflower, cut into bite-sized florets

• 3 medium potatoes, peeled and diced into 1-inch cubes

• 2 tablespoons vegetable oil or ghee

• 1 teaspoon cumin seeds

• 1 medium onion, finely chopped

• 2 cloves garlic, minced

• 1 tablespoon ginger, freshly grated

• 2 medium tomatoes, finely chopped (or 1/2 cup canned tomato puree)

• 1 teaspoon ground turmeric

• 1 tablespoon ground coriander

• 1 to 1.5 teaspoons garam masala

• 1/2 to 1 teaspoon red chili powder or cayenne (adjust to taste)

• Salt to taste

• 1/2 cup water or vegetable broth

• Fresh cilantro, chopped (for garnish)

Instructions

1. Prep the Vegetables: Wash and cut the cauliflower into even-sized florets. Peel and dice the potatoes. Tip: Soak the diced potatoes in cold water while prepping to prevent browning and rinse off excess starch.

2. Temper the Spices: Heat the oil or ghee in a large skillet or Dutch oven over medium heat. Add the cumin seeds and let them sizzle for a few seconds until fragrant.

3. Sauté the Aromatics: Add the chopped onions and sauté for 5 to 7 minutes until golden brown. Stir in the minced garlic and grated ginger, cooking for about 1 minute until the raw aroma disappears.

4. Build the Sauce: Stir in the chopped tomatoes, turmeric, ground coriander, chili powder, and salt. Cook the mixture, stirring occasionally, until the tomatoes break down completely and the oil begins to separate slightly from the edges of the paste (about 5 minutes).

5. Combine Vegetables and Simmer: Add the drained potatoes and cauliflower florets to the skillet. Toss well to ensure the vegetables are thoroughly coated in the spice mixture. Pour in the water, cover with a tight-fitting lid, and reduce the heat to medium-low.

6. Cook Until Tender: Let it simmer for 15 to 18 minutes, stirring gently once or twice halfway through, until both the potatoes and cauliflower are fork-tender.

7. Finish and Garnish: Remove the lid, sprinkle the garam masala over the curry, and gently toss. Garnish generously with freshly chopped cilantro.

Serving Suggestions

Serve hot alongside warm flatbreads like roti or naan, or pair it with basmati rice and a side of plain yogurt or raita.

Author: swoosh0018

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