Aloo gobhi (cauliflower potato curry)

 

Hello readers!

Welcome to another blog of easy cooking no.11

I trust you all are keeping safe and sound!

 

Introduction

The recipe I am going to share today is straightforward to make and does not require an end number of spices and herbs. It is perfect for vegans and for those who watch their food intake. It is highly nutritious, rich in fibre, vitamins, and the micronutrients.

It is a cauliflower and potato curry I am taking about that is commonly known as Aloo gobi ki sabzi in Hindi. It is a flavourful curry in which chopped cauliflower and potatoes are cooked with different spices and herbs. 

It can be prepared in many ways depending upon the type of ingredients used as well as method of cooking. In this blog, I will be sharing my two favourite versions of it: dry curry and masala curry. The former involves the utilization of only spices and herbs, whereas the latter requires other vegetable ingredients typically required for making other Indian vegetable curries. 

Both are unique and taste equally good, but I personally love the dry curry version for its simplicity and relatively less cumbersome cooking procedure. However, you can choose any version of it depending upon your taste preferences, time, and availability of the ingredients.

This curry is perfect for different occasions including birthday/marriage functions, get-togethers, outings, and regular random days. It is dry curry so doesn’t spill, easy to pack, eliminates the requirement of leak-free lunch boxes, can be easily wrapped in a silver foil, and transported.

Without further due, let me show you the ingredients to be required for making of this unique curry.

Cooking time: Varies depending upon the cooking method employed

For dry cauliflower and potato curry: 25-30 minutes (including chopping of the vegetables).

For masala cauliflower and potato curry: 35-40 minutes (including chopping of the vegetables).

Let’s get started!

Check out other interesting recipes listed below!

Punjabi Masala Rajma (Red kidney beans)

Easy pumpkin curry (kaddu ki sabzi)

Egg curry (anda curry)

Masala soyabean curry (nutri ki sabzi)

Method 1: Dry cauliflower and potato curry/aloo gobhi ki sabzi

This method is for those who do not wish to spend a long time in the kitchen. I often make this dry roasted curry on a regular basis. It does not need any other vegetables, so no chopping of onions and no more tears. You have to cut the cauliflower and potato, throw them in a pan, and toss it with some spices. That is, it, and your easy peasy flavoursome curry is all set to satisfy your taste buds. Here is the list of ingredients we do need to make this.

 

Ingredients for dry curry                                                Qty

Cauliflower                                                                    1 medium sized

Potato                                                                          3-4 medium sized                                               

Green chilies                                                                 as per taste

Salt                                                                                as per taste

Turmeric                                                                        1 tbsp

Red chili powder                                                           as per taste

Asafoetida (optional)                                                    a pinch of it

Coriander seeds                                                           1 tsp

Cumin seeds                                                                 1 tsp

Fenugreek leaves                                                         1 tbsp

Oil 

 

Procedure

Chop the cauliflower into small florets and wash them under running water a couple of times and keep it aside.

Peel the potatoes and chop them into medium-sized cubes. Potatoes are of different types: if they take longer to cook, chop them into small cubes and if they become soft quickly, cut them into medium-sized cubes, and wash them under running water 2 to 3 times so that some of its starch can be washed away. Keep them aside, and finally, chop some green chilies.

                                                           

Take a heavy bottom pan, pour some oil (use any oil of your choice; however, avoid using olive oil as it is not ideal for cooking). I make this curry in mustard oil.

Let the oil heat up nicely, add coriander and cumin seeds, let them sputter, add asafoetida along with chopped cauliflower, potatoes, and green chilies (addition is asafoetida is optional, however it helps in the digestion). Mix everything nicely.

                                                           

Cook the curry on a high heat for about 10-15 minutes, make sure your veggies do not get burnt, continuously stir this. Once the veggies become soft and cooked, add all the dry spices, mix it well, turn the heat to low or medium, and cook this with the spices for about 10-15 minutes.

Once the curry is ready, sprinkle some fresh coriander leaves and serve it with roti, naan, paratha, or even bread (sandwich).

 

Method 2: Masala aloo gobi/ potato cauliflower curry

It is not very different from the previous one, the only difference is it has all the extra masala you need and if you like your curry not to be very dry this one is for you. It hardly takes a few additional minutes to be prepared, but yes, you have to do the crying part, chopping onions and other vegetables. Of course, all the tears are worth it.

Let me show you the ingredients for masala cauliflower potato curry.

 

Ingredients for masala curry                                        Qty

Cauliflower                                                                    1 medium sized

Potato                                                                            3-4 medium sized

Onions                                                                           1 medium sized

Garlic                                                                             2-3 pods

Ginger                                                                            as per taste

Green chili                                                                     as per taste

Tomato                                                                           1 medium sized

Turmeric                                                                        1 tbsp        

Red chili powder                                                           as per taste

Coriander seeds                                                           1 tsp

Cumin seeds                                                                 1 tsp

Salt                                                                                as per taste

Oil

Fresh coriander leaves                                                for garnishing

 

Procedure

Cut and clean the cauliflower and potatoes and keep them aside.

Chop the onions, garlic, ginger and tomatoes, and green chilies and keep them aside as well.

Take a deep heavy bottom pan, turn on the heat, and pour some oil into the pan; let it heat up.

Add coriander seeds and cumin seeds; let them crackle; after this, add asafoetida, onions, ginger, and garlic. Cook everything together for 10-15 minutes or till onions are translucent and ginger garlic has cooked nicely.

Next, add finely chopped tomatoes, cook them placing the lid for few minutes until they are soft and mushy. Once the tomatoes are soft enough, add all the dry spices, mix everything well and cook it for another 10-15 minutes on low heat.

Once your curry is ready, sprinkle some fresh coriander leaves and serve it with roti, naan, paratha, or bread sandwich.

 

Garnishing

Garnish this delicious cauliflower potato curry with some fresh coriander leaves, or if you are one of those who like their curries to be on the tangy side, you can go ahead and add some lime juice over it before serving it.

Although I have it without any garnishing, it tastes just beautiful on its own.

You will never see any of my dishes garnished, as my husband does not like coriander in his meals.

 

Serving suggestions

This dry curry goes very well with whole wheat roti, paratha, butter naan, poori, plain naan, or bread.

Masala version of it goes good with naan, roti, and hot steamed rice.

It can be served along with some chilled yogurt or spiced curd, or raita. I always like this curry with curd on the side.

Its wraps or Frankie can be prepared with whole wheat roti by stuffing this curry with some extra sauces and mayo.

I often have sandwiches. It tastes excellent and kind of an on-the-go meal. But sandwiches should be prepared with dry roasted cauliflower and potato curry. The other two versions will make the bread soggy.

I prepare this dry roast curry along with some poori for the outing as this combo is divine, easy to pack, no leaks, and no spills. Yet delicious outdoor meal option. Do give it a try.

That is, it for today’s blog.

I hope you like this recipe. Let me know your thoughts and comments in the box below.

Take care! Thank you.

Neha