Delicious Homemade Aloo Gobi Recipe: Perfect Indian Cauliflower and Potato Curry
The Aloo Gobi recipe provided is a classic Indian dish featuring cauliflower (gobi) and potatoes (aloo) cooked in a flavorful blend of spices. The preparation involves parboiling the vegetables and then sautéing them with onions, tomatoes, and a mix of aromatic spices like turmeric, cumin, coriander, and chili powder. The dish is cooked until the vegetables are tender and infused with the rich spices. Garnished with fresh cilantro and optionally flavored with garam masala and lemon juice, this Aloo Gobi recipe offers a delicious and authentic taste of Indian cuisine. Serve it hot with naan, roti, or rice for a satisfying meal.
Ingredients:
2 medium-sized potatoes, peeled and cut into cubes
1 medium-sized cauliflower, cut into florets
2 tablespoons oil (canola, vegetable, or mustard oil)
1 teaspoon cumin seeds
1 large onion, finely chopped
2 tomatoes, finely chopped
1 teaspoon ginger-garlic paste
1/2 teaspoon turmeric powder
1 teaspoon cumin powder
1 teaspoon coriander powder
1/2 teaspoon red chili powder (adjust according to your spice preference)
Salt to taste
Fresh cilantro leaves, chopped, for garnish
1 teaspoon garam masala (optional, for extra flavor)
Fresh lemon juice (optional, for a tangy twist)
2 medium-sized potatoes, peeled and cut into cubes
1 medium-sized cauliflower, cut into florets
2 tablespoons oil (canola, vegetable, or mustard oil)
1 teaspoon cumin seeds
1 large onion, finely chopped
2 tomatoes, finely chopped
1 teaspoon ginger-garlic paste
1/2 teaspoon turmeric powder
1 teaspoon cumin powder
1 teaspoon coriander powder
1/2 teaspoon red chili powder (adjust according to your spice preference)
Salt to taste
Fresh cilantro leaves, chopped, for garnish
1 teaspoon garam masala (optional, for extra flavor)
Fresh lemon juice (optional, for a tangy twist)
Instructions:
Boil Potatoes and Cauliflower:
In a large pot, bring water to a boil.
Add the potato cubes and cauliflower florets. Cook for 3-4 minutes until they are slightly tender but not fully cooked.
Drain and set aside.
In a large pot, bring water to a boil.
Add the potato cubes and cauliflower florets. Cook for 3-4 minutes until they are slightly tender but not fully cooked.
Drain and set aside.
Saute Cumin Seeds and Onions:
Heat oil in a large skillet or pan over medium heat. Add cumin seeds and let them splutter.
Add finely chopped onions and sauté until they turn golden brown.
Heat oil in a large skillet or pan over medium heat. Add cumin seeds and let them splutter.
Add finely chopped onions and sauté until they turn golden brown.
Add Ginger-Garlic Paste and Spices:
Add ginger-garlic paste to the onions and sauté for a minute until the raw smell disappears.
Add turmeric powder, cumin powder, coriander powder, and red chili powder. Mix well and cook for 2-3 minutes.
Add ginger-garlic paste to the onions and sauté for a minute until the raw smell disappears.
Add turmeric powder, cumin powder, coriander powder, and red chili powder. Mix well and cook for 2-3 minutes.
Add Tomatoes and Cook:
Add chopped tomatoes to the spice mixture. Cook until the tomatoes turn soft and the oil starts to separate from the masala.
Add chopped tomatoes to the spice mixture. Cook until the tomatoes turn soft and the oil starts to separate from the masala.
Add Potatoes and Cauliflower:
Add the parboiled potatoes and cauliflower to the pan. Mix gently to coat the vegetables with the spices. Add salt according to your taste.
Add the parboiled potatoes and cauliflower to the pan. Mix gently to coat the vegetables with the spices. Add salt according to your taste.
Cover and Cook:
Cover the pan and let the Aloo Gobi cook on low-medium heat. Stir occasionally to prevent sticking. Cook until the potatoes and cauliflower are completely tender. This might take about 15-20 minutes.
Garnish and Serve:
Once the vegetables are cooked through, sprinkle garam masala (if using) and fresh cilantro leaves. Add a squeeze of fresh lemon juice for a tangy flavor if desired.
Mix well and remove from heat.
Cover the pan and let the Aloo Gobi cook on low-medium heat. Stir occasionally to prevent sticking. Cook until the potatoes and cauliflower are completely tender. This might take about 15-20 minutes.
Garnish and Serve:
Once the vegetables are cooked through, sprinkle garam masala (if using) and fresh cilantro leaves. Add a squeeze of fresh lemon juice for a tangy flavor if desired.
Mix well and remove from heat.
Serve hot with roti, naan, or rice.
Enjoy your homemade Aloo Gobi!
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