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
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.
I added some non-fat yogurt in masala to make it creamy without making it heavy. Traditional aloo gobi sabji may not have yogurt but I really love the slight tang and creamy texture it gives to thick curries such as this one. Honestly, yogurt I used was not very sour. So it contributes more towards creamy texture than tang. You can also substitute yogurt or skip it to keep aloo gobi dairy-free and vegan.
A little bit of tomato paste goes long way. Specially during off-season such as fall/winter when quality of fresh tomatoes are not very good. A little of tomato paste helps balance the color and flavor. I always keep one tube of tomatoes paste in refrigerator in winters. It compensates for pale winter tomatoes so well… no one can judge tomatoes are off season.
Preparation of aloo Gobi is very simple. Once I have masala ready, aloo gobi comes together very fast. I like to par-cook potatoes before cooking masala because potatoes take little longer to cook than cauliflower. Quick Hack: Boil potatoes while you cook masala. Then add in last step when adding cauliflower.
Starting today, I'm announcing Curry Masala Thursday series on blog. Most of my Indian followers complaint that I don't post many Indian recipes. Well, actually I do share but not on a specific schedule. So, I decided to reserve a day, every alternate week for just traditional Indian recipes and call it "Curry Masala Thursday". Unless I have a promotional obligation for Thursday.. you will find an Indian recipe on blog, every alternate Thursday. I may show up every week with one Indian recipe…. Let's see.. but sure will try to commit to these two every month.
Why Curry Masala name? Masala is Indian means either spices or gravy made with spices. I think there is no better word to describe Indian cuisine. And curry.. that does not even need introduction.. :)
Now, a little bit about some Aloo and Gobi Variations, already on the blog:
If you like cooking or serving vegetarian Indian curries for dinner? And love potatoes and cauliflower? Then I have a few more variation of curries with one or both of these ingredients:
See!! I do share Indian food on blog. :)
All recipes of Masala Thursday will be tagged under - Indian Recipes. This link has a long list of recipes already. If you find time, please check it out . If you like, pin a few for me. :)
PS: In one of my previous Cauliflower Curry post, I was talking about small chopped cauliflower and this is one the example of that. Even though I chopped little large florets of cauliflower yet it is still small for some of my non-Indian friends. In my opinion, smaller cut has better taste in such dry thick curry. But be your own judge. Cut gobi to any size/shape you prefer it will still taste delicious.
Have a wonderful day! -Savita x
Few Naan breads to serve on the side with Aloo Gobi
Aloo Gobi - Cauliflower Potato Curryreviews) (2
1. Heat 1.5 tbsp oil in a heavy bottom pan. Add diced potato and sauté for 5 minutes on high heat. Add cauliflower with cumin seeds and sprinkle of salt, then continue cooking until cauliflower is little tender not fully cooked. (5-7 minutes) Remove in a plate and set aside.2. 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)
5. 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!
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