Aloo Gobi (Potato & Cauliflower) Curry
This is one my quick weekday meals when I fancy some indian food at home! The key is to prep the other ingredients while the rest is being simmered or cooked, so you'll be done in no time! I keep mine light and added some yoghurt to my sauce to make a paste but still leaving you with a delicious curry taste and consistency! It goes well with some rotis, pickles and any pulses you have (dal, lentils etc)!
Aloo Gobi (Potato & Cauliflower) Curry
This is one my quick weekday meals when I fancy some indian food at home! The key is to prep the other ingredients while the rest is being simmered or cooked, so you'll be done in no time! I keep mine light and added some yoghurt to my sauce to make a paste but still leaving you with a delicious curry taste and consistency! It goes well with some rotis, pickles and any pulses you have (dal, lentils etc)!
Cooking Instructions
- 1
Chop potatoes into medium sized chunks. Set aside.
- 2
On medium high heat, add 3 tbsp oil. Once hot, add the cumin seeds, red chilli flakes and the curry leaves. Stir for 2-3 mins to avoid spices burning. Add the chopped potatoes with 1/4 tsp turmeric. Stir for 3 mins to coat with spices. Cover (lid on) and let cook for 7 mins, stirring once in between.
- 3
Meanwhile, chop your cauliflower into florets. Set aside. Dice 1 onion. Set aside.
- 4
Once 7 mins are over, add the cauliflower to the pan. Stir. Add 1/4 cup (60ml) HOT water. Mix and cover pan (lid on) for 10-12 mins, stirring twice in between.
- 5
While above is cooking, prepare the Curry Sauce & Paste- blend the tomatoes, tomato paste, garlic and ginger paste. Set aside.
- 6
Veggies' cook time should be done by now. The cauliflower and potatoes should end up being approximately 80% cooked. Remove all from pan, set aside.
- 7
Using the same (now empty) pan, on medium high heat, add 1 tbsp oil. Fry the diced onions, coriander powder, cumin powder until browned.
- 8
Stir in the blended tomatoes, salt and 1/4 tsp turmeric. Cover and let simmer for 7 mins. Sauce will thicken slightly. Balance the taste with 1/4 tsp sugar if needed.
- 9
Uncover pan. Add 1/4 cup (60ml) plain yoghurt and stir continuously until well combined. Let cook uncovered with the spices for 5 mins. A creamy paste will form.
- 10
Add 1/4 cup (60ml) of hot water to pan to adjust the consistency of the curry paste. Add the cauliflower and potatoes back to the pan with some coriander. Mix everything.
- 11
Cover and let simmer for 10-15 mins (stirring occasionally) or until the veggies are cooked through. If the sauce dries up slightly in the process, add 3 tablespoons of water at a time, as needed.
- 12
Turn off heat. Garnish with chopped coriander. Enjoy with rice/roti/flatbread! :)
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