Aloo Gobi is a basic curry produced using potatoes (Aloo) and cauliflower (Gobi) yet in addition contains onion and tomatoes. It’s well known in Pakistan and India, especially in the Punjab region. It’s a particularly famous and notable curry, and I can see the allure. It’s speedy, simple, modest, filling, utilizes basic fixings and ANYTHING with potatoes is by and large very satisfactory, in any event, for particular eaters.
Notwithstanding all that, Aloo Gobi is sans gluten, sans dairy, veggie lover (and vegan as well, obvs) and subsequently checks a ton of boxes for individuals with dietary worries. Colossal reward for the way that cauliflower is so nutritious and fiber stacked, as well!
Presently, growing up, Aloo Gobi certainly wasn’t a sight that made me grin when I saw it on a table. Goodness, not in any way. I’m certain individuals will actually want to connect with it – it could be notable, however that doesn’t mean it’s the universally adored. Indeed, I was persuaded it was a generally hated curry until I met my significant other, who really prefers it a ton.
With time, I’ve developed to appreciate it once in a while. I won’t imagine it’s my top pick, that would lie. I venerate how much my better half and children love it with a new paratha and side of improved yogurt however, and that is adequate for me.
Potato & Cauliflower Recipe
What does this Aloo Gobi have an aftertaste like?
This Aloo Gobi is…
- A straightforward, unattractive, healthy formula. The flavors are straightforward and consoling.
- A dry-style vegetable curry. By dry, I don’t mean it’ll make them go after swallows of water after each nibble. I mean it’s even more a steamed vegetable dish rather than a more sassy or rich issue.
- The potatoes and cauliflower are delicate and delicate, yet all at once not soft and soaked
How do you make Aloo Gobi?
I like to begin by hacking everything up and preparing it to use, since the potatoes and cauliflower take a smidgen of prep. Strip the potatoes and hack them up. I lean toward them to be medium measured blocks, so they hold their shape. Cut them excessively fine and they hazard getting crushed.
For the cauliflower, put away the stems. You can involve them for something different, such a vegetable stock, yet they simply aren’t very great in this formula as they stay intense and don’t function admirably with the surface of things. Hack the cauliflower into medium-sized florets somewhat bigger in size than the potato blocks.
For the tomatoes, you can either mix them into a puree or hack them finely. In the pictures shown, I’ve mixed them. Be that as it may, I likewise cleave them up as well, it’s fine regardless. Hack the onions finely – this makes the onions soften into the curry faster and all the more without any problem.
Get going by warming some oil in a pot or dish. Add the onions, ginger and garlic and fry them on a medium to high hotness, until the onions simply start to become brilliant. Mix regularly, guaranteeing everything is carmelized equally.
Add every one of the flavors and green chillies. Permit this to broil for 2-3 minutes.
Then, at that point, in go the potatoes and cauliflower. Permit these around 3-4 minutes just to make some fry activity with the onions – this helps add a smidgen more profundity of flavor and a more brilliant shading. Include the tomatoes. Mine were pureed in the blender, so very fluid.
Turn the hotness down to low and permit the blend to stew for about thirty minutes, checking in the middle and giving a mix just to not guarantee anything is consuming. If necessary, added an exceptionally negligible measure of water to forestall consuming – 1/4 cup or less at an at once depending on the situation is a sure thing.
When the potatoes and cauliflower are delicate, the curry is finished. Decorate with new coriander leaves and serve hot.
- 1/3-1/4 cup oil (as per preference)
- 1 medium onion, finely chopped
- 1tbsp minced ginger
- 6 cloves garlic, minced
- 2 green chillies
- 1.5tsp salt, or to taste
- 0.5tsp red chilli powder
- 0.5tsp turmeric
- 2tsp cumin seeds
- 2tsp coriander seeds
- 350g cauliflower (one small head), stems removed and cut into florets
- 250g potatoes, peeled and in medium-sized cubes
- 2 tomatoes, chopped or pureed
- Fresh coriander, for garnish
- Heat the oil in a pot or dish. Add the onions, ginger and garlic and fry them over a medium-high hotness, till they start to become brilliant
- Add the flavors and green chillies. Fry for 2-3 minutes
- Add the potatoes and cauliflower pieces. Permit these to sear for 3-4 minutes. It might begin to resemble broiled flavors – this is something worth being thankful for!
- Add the tomatoes in. Give everything a mix – assuming things seem as though they need a sprinkle of water, add some in. We truly need to try not to add overabundance water in, so kindly possibly add water assuming you figure the curry will consume without it
- For the hotness to low, set the cover on and permit everything to steam-cook. In a perfect world, we need to abstain from adding water, however continue to check in the middle. On the off chance that you really do have to add water, add a tiny sum at a time.
- When the cauliflower and potatoes are delicate, switch off the hotness. Decorate with new coriander.