Aloo Gobi - Cauliflower Potato Curry
An Indian Cauliflower Potato Curry famous by name Aloo Gobi! A comforting yet healthier curry with tomato and yogurt thick gravy coating potatoes and cauliflower. Gluten Free
Posted By Savita
Sharing a delicious and easy Indian Cauliflower Potato Curry known as Aloo Gobi and also declaring Masala Thursday theme for blog.
Aloo Gobi or Gobi Aloo (Cauliflower Potato Curry) is relatively dry curry with thick masala coating potatoes and cauliflower. It is a lite yet very comforting vegetarian main course. We often served it with wheat flat bread (roti), naan bread, or paratha (like I served it today).
Oh, and before I dig any deep into Gobi Aloo… I must tell you that leftovers of Gobi Aloo tastes even better. It stays good in refrigerator for up-to 3 days. If serving later, I often portion and freeze it for an Indian meal for weekdays (good for more than 6 months).
Aloo gobi's masala has three ingredients to give it tang - fresh tomatoes, yogurt and little bit of tomato paste.
Fresh tomatoes are quintessential for Gobi Aloo's masala, or for that matter any Indian masala. I like to grate instead of chop because skin of tomatoes is hard to cook and leaves unpleasent hard curls in gravy.
- 1.5 lbs Cauliflower (one medium cauliflower head, florets seperated or small chopped)
- 2 Potatoes (large potatoes, peeled, cubed)
- 1 Cup Red Onion (fine grated)
- 1 tbsp Ginger Garlic Paste (1 inch ginger and 3 cloves garlic, grated)
- 1 Cup Tomatoes (grated, 3 medium tomatoes blended in blender)
- 1 tbsp Tomato Paste
- 1 tsp Chili Powder (mild, or use parika)
- 1/2 tsp Turmeric
- 1 tsp Cumin Seeds
- 1 tbsp Coriander Powder
- 3 tbsp Yogurt
- 1/4 tsp Garam Masala
- 1/2 tsp Salt
- 4-5 tbsp Cilantro (fresh leaves, chopped)
- 2.5 tbsp Canola Oil
- 1. Heat 1.5 tbsp oil in a heavy bottom pan. Add diced potato and saute for 5 minutes on high heat. Add cauliflower with cumin seeds, then continue cooking until cauliflower is little tender not fully cooked. (5-7 minutes) Remove in a plate and set aside.
In same pan, add remaining oil, add grated onion, ginger and garlic and saute until onions are light brown. (3-4 minutes)
Additional Notes:Don't worry for bits attached to bottom of pan. Those will add more flavor and come out when tomatoes are added.
- 3. Add all of the spices and cook for 30 seconds.
- 4. Then add grated tomatoes, tomato paste with salt and cook until oil separates. (5-6 minutes on high heat)
Reduce the heat to low, add yogurt and quickly stir so that yogurt does not curdle. Add the par-cooked potatoes and cauliflower , mix well, add 1/3 cup water, cover with tight lid and cook until potatoes are tender. (5-8 minutes on medium heat).
Additional Notes:Check once in between to make sure there is sufficient water to make steam which cooks potatoes and nothing burn or get stuck to bottom of pan.
- 6. Once potatoes are tender, open lid, add chopped cilantro (coriander leaves) and cook for 1-2 minutes so that any runny water evaporates. Switch off the heat. Taste and adjust salt if needed.
- 7. Serve with Indian Naan Bread or Roti and enjoy!