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:
1. Dum Aloo - Potatoes cooked in tomato masala
2. Gobi Chole - Cauliflower Chickpea Curry
3. Aloo Tawa Masala - Pan Fried Potato Masala
4. Gobi Mutter - Curried Cauliflower with Green Peas
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!
© Chef De Home. Post content including video and photos are copyright protected.
Leave a Message:
Did you try the recipe? Do you have feedback or a question? Leave a message below.
IrisIve made this many times now and my family loves it. Thanks for a great recipe! However, I also use more of the spices as the recipe calls for. Also, it takes me about an hour to make from start to finish and Im usually a pretty speedy cook. Nevertheless, it is totally worth the effort, just delicious!
RoseyJust cooked this. Delicious.
Amina rayI’m anxious to try this! I usually prepare dinner in the afternoon while my baby is napping and reheat. Could this be done in advance and then sit on the stove until service?
LaurenDelicious!! I have made this recipe several times (as written with coconut milk in place of yogurt) and it never disappoints! Thank you for this excellent recipe.
SavitaLauren, thanks for sharing your experience. I'm glad this recipe made to your kitchen many times. High five for using coconut milk instead of yogurt. It is great idea to keep it dairy-free.
Amy JekelI’m not sure if youve toned this down for the sake of a wider audience, but I followed this precisely and it was BLAND. I ended tripling the amount of spices and adding some extras until it tasted right to me. Even then, my husband commented that it was mild.
SavitaHi Amy, I regret that you not enjoyed the curry. We eat pretty spicy food but at most I would increase or use hot chili powder and add more garam masala. I don't see need to triple everything. Is it possible you tried this recipe in impression of something else you ate at Indian restaurant? If so, I would like to know what was it? Other thing I can think of, if the spices you used were very old? Old spices loose their flavor. Also sweetened tomato pastes and yogurt can tone done spices too. I hope it helps with any other curry you try. Best. -Savita
EddieYour instructions say to start with 1.5 tbsp of oil and then the next step says to add remaining oil, is it the leftover oil from step 1 or is it more oil? Recipe looks great and I will be making it soon.
SavitaHi Eddie, thanks for pointing out. I figured I have missed the amount of oil in ingredients. I updated the amount. You would need half to 1 tbsp oil more so that tomato onions can be cooked. I hope it helps.
AntiaDelicious! Will definitely use this recipe again. Great photo instructions too.
SavitaAntia, thanks! I'm happy to hear you enjoyed Aloo Gobi! Thanks for sharing your experience.
AndreaI really liked this recipe, but I had a hard time finishing off the potatoes and cauliflower at the end. Next time I may parboil them at the start to get a head start. Nice flavor and easily accessible ingredients.
SavitaAndrea, I'm glad you enjoyed cauliflower potato curry. Certain varieties of potatoes does not cook that fast. I usually cut such varieties little small, or make sure to saute a little longer in skillet (step 1), until these are fork tender. This ensures no issue with done-ness in later. I hope helps. Par boiling also sounds great.