Aloo Gobi or Potato and Cauliflower curry is simple and easiest dry recipe which prepared with tomato puree and spices. It is yellowish in color due to use of turmeric and garnish with fresh coriander. For more variation, sometimes we used onion and curd, gives nice texture. It’s served with parathas and curd in lunch box.
Preparation Time: 10 Minutes
Cooking Time: 20 Minutes
Category: Main Course
2 Medium Sized Potatoes, Diced
1 Cup Cauliflower florets, halves
2 Medium Sized Tomatoes
1 Tsp. Ginger, grated
1 Green Chili, finely chopped
Pinch of Asafoetida
1 Bay Leaf
1/2 Tsp. Cumin Seeds
2 Tbsps. Olive Oil
1/2 Tsp. Red Chili Powder
1 Tsp. Coriander Powder
1/2 Tsp. Turmeric Powder
1/4 Tsp. Garam Masala
1 Tsp. Amchoor/ Raw Mango Powder
Salt to Taste
Green Coriander Leaves, chopped for garnishing
Heat the olive oil in wok or kadai and add cumin seeds, asafoetida and bay leaf. When they starts splutter, add ginger and green chilies, stir few seconds. Add tomato paste and stir 2 minutes.
In bowl, mix turmeric powder, red chili powder, amchur and coriander powder with 2 tbsp water and prepare paste.
Add this paste in kadai and cook until to oil separates. Add cauliflower, potatoes, salt and 1/4 cup of water and mix well. Cover with lid and cook it for at least 20 minutes on medium flame.
Garnish with garam masala and fresh coriander, serve with Indian flatbread.
You can use vegetable oil or desi ghee whatever you prefer. Personally I prefer olive or canola oil in day to day cooking.
For tomato paste, just grind the tomatoes in blender or mixy until to smooth paste, you can add green chilies and ginger also while preparing tomato paste.
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