Saucepan@saucepan · Shared this recipeFollowNorth Indian · sideAloo Gobi Recipe (Cauliflower Potato Curry)A dry North Indian curry of potatoes and cauliflower stir-fried with spices, tomatoes, and herbs, served with rice or bread.total50 minprep15 mincook35 minservings3Original recipe on indianhealthyrecipes.comKeep this recipeAdd a copy of Aloo Gobi Recipe (Cauliflower Potato Curry) to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredientsAndroid is coming soon.Ingredients3 servingsBack to 3 servings1.5 cup potatoes ), 2 medium, (cubed to ¾ x ¾ inch2 cup cauliflower florets ), 180 grams, (gobi, chopped to 1½ inch0.75 cup onion ), 1 medium, (chopped finely0.75 cup tomatoes or ¼ cup tomato puree or 2 tbsp tomato paste mixed with 3 tbsps water), 2 medium, (finely chopped0.5 tbsp ginger, ½ inch, peeled & minced or grated0.5 tbsp garlic, 3 to 4, cloves, peeled & minced or pressed1 green chili ), slit or chopped (optional2 tbsp coriander leaves, chopped finely0.5 to ¾ teaspoon salt ), (adjust to taste2 tbsp oillemon juice to serve ), (optional0.5 tsp cumin seeds ), (jeera0.75 ¼ teaspoon Kashmiri red chili powder ), (adjust to taste0.25 tsp turmeric1 tsp garam masala ), (adjust to taste0.75 tsp coriander powder0.5 to ¾ teaspoon roasted cumin powder ), (jeera powder, updated1 tbsp kasuri methi ), (dried fenugreek leaves, skip if you don't have0.5 tsp amchur ), (Optional, Dried mango powderStepsClear checksTap an ingredient or step to check it off.1Step 1: Chop cauliflower florets to 1½ inch in size. Add them to slightly hot water and set aside for 3 to 4 mins.2Step 2: Drain the water and rinse them well. Drain them completely.3Step 3: Cube potatoes to ¾ by ¾ inch. or you can also slice them to ¾ inch. Keep them immersed in a bowl of water until used. Keeping them in water helps the potatoes to cook faster as they soak up some moisture.4Step 4: Mince ginger and garlic. Keep this aside.5Step 5: Heat oil in a pan and add cumin seeds. When they sizzle, add ginger garlic & saute for 30 seconds.6Step 6: Then add the onions & stir fry until transparent.7Step 7: Add the potatoes and green chilli. Stir fry for 2 to 3 mins. Cover and cook on a low to medium heat until they are half done. If required you can splash some water so they cook faster.8Step 8: Keep stirring in between and cook covered.9Step 9: When they are slightly tender but still under cooked, add the cauliflower & stir fry for about 3 mins.10Step 10: Add red chilli powder, turmeric, roasted cumin powder, garam masala and coriander powder.11Step 11: Mix well. Sprinkle 2 to 3 tablespoons water all over the aloo gobi or across the sides of the pan & mix well. This step helps keep the aloo gobi moist without drying out.12Step 12: Cook covered, stirring every few minutes, until both aloo & gobi are almost fork tender. Add salt and continue to cook covered on a low flame until the potatoes are soft & fully cooked.13Step 13: The veggies will release moisture at this stage and cook quickly. So keep an eye not to over cook gobi at this stage. It must remain slightly crunchy yet cooked.14Step 14: Next add the tomatoes and kasuri methi. Fry on a medium to high flame until the raw smell of tomatoes is gone.15Step 15: If needed add little oil at this stage. It takes about 2 to 4 mins for the raw smell of tomatoes to go away.16Step 16: Sprinkle amchur if using. Finally garnish aloo gobi with coriander leaves. Sprinkle some lemon juice if you want. Serve with rice, roti or any bread.getsaucepan.com/r/610245e9-61de-4c36-aab2-23e4e4b8d762 · Original: https://www.indianhealthyrecipes.com/aloo-gobi-recipe/
