This is a surprising and wonderful dish from India. You look at the ingredients and cannot imagine how good the combination is. There is something quite magical in Aloo Gobi. Enjoy!
Try to find a kadhai (Indian wok) for your Indian cooking if you can. They are generally available from Indian grocery shops. They make it easier to cook many Indian dishes.
I would also recommend this article on cooking with yoghurt that will help you avoid the yoghurt splitting.
Feel free to browse recipes from our Retro Recipes series. You might also like our Indian recipes here and here. Or you might like to browse Cauliflower recipes here and here. Check out our easy Winter recipes here and here.
Aloo Gobi | Indian Cauliflower and Potato Curry
This is an amazing taste experience. Make sure you try it and I promise it will be on your 10 Favourite Ways to Eat Cauliflower list
|half a medium Cauliflower||2 potatoes, boiled and peeled||3 Tblspn ghee|
|0.5 tspn cumin seeds||1 onion, finely chopped||1 green chilli, seeded and sliced|
|0.25 tspn turmeric||0.5 tspn coriander powder||2 Tblspn natural yoghurt|
|Juice half a lemon or lime||garnish: 1 Tblspn green coriander, chopped|
|Blend to a paste:||2 Tblspn grated Coconut||0.25 cup green coriander chopped|
|0.5 – 1 green chilli||0.5 tspn ginger, chopped|
|2 cloves garlic, chopped||1 onion, chopped|
|0.5 tspn plain flour|
Break cauliflower into florets. Simmer in boiling water for 3 – 4 minutes. Drain and keep aside.
Chop potatoes into medium chunks.
Grind the indicated ingredients together to make a paste. Add a little oil if you need to. I use a spice grinder to do this. If you don’t have one, either use a mortar and pestle to mash them together, or chop them together until very finely chopped.
Heat oil in a kadhai or pan. Add the onion and green chilli and sauté until pink. Add the ginger-garlic paste, turmeric powder, and coriander powder and sauté for 2 – 3 minutes.
Add the yoghurt, stirring continuously (otherwise it will split) until boiling resumes. Add the potatoes and cauliflower and cook until the gravy thickens. Stir occasionally to avoid burning. When the gravy is thick – the oil may separate, and this is a good thing – add lemon juice. Garnish with coriander.