The thought of cooking curry from scratch probably scares many of us, but it’s really easy when you know the flavor combinations of the different spices. This recipe is for those days where you literally want to dump everything on the pot and return to your dent in the couch. This isn’t tricky to make at the best of times. You just need one pan and one spoon to make this and you may as well have cooked the whole meal on your one stovetop. I made this long back and drafted it, but posting it now. I have a lot of recipes in my draft, it is just sometimes I take some break and it slips out from my mind.
There are many ways of making aloo gobi and here is my favourite version from my kitchen. This recipe is warm and hearty. This is a dry version and this curry ought not to be too soupy, as you want the potatoes to absorb all the flavors in the dish. The potatoes should be juicy from the cauliflower and onion tomato juices but not mushy. Gobi means cauliflower and aloo means potato. Peas are optional here and I just wanted to add it for more flavors. This will take some time to cook but you don’t have any job in the kitchen, just simmer to the point where there is moisture left in the pan for the consistency that you find is signature to this dish.
- Potato – 2, about 2 cups, scrubbed, peeled and cut into ½ inch cubes
- Cauliflower – 1, small, 2 cups, cut into mediym sized florets
- Peas – ½ cup, boiled or frozen
- Hing – a pinch
- Cumin seeds (jeera) – 2 tsp
- Onion – ½ cup, chopped finely
- Tomato – ¼ cup, finely chopped
- Green chilli – 1, chopped finely
- Ginger garlic paste – 1 tsp
- Chilli powder – 1 tbsp
- Garam masala – 1 tsp
- Coriander powder – 1 tbsp
- Cumin powder – 1 tbsp
- Oil – 2 tbsp
- Salt – as needed
- Kasuri Methi/ Dried fenugreek leaves – ½ tbsp
- Lime juice – 2 tsp- for garnishing
- Corainder leaves – 2 tbsp ,finely chopped for garnish
- Heat oil in a large heavy bottomed non-stick skillet over medium heat, add hing, cumin seeds, and add the onions, chillies and fry until they are translucent. Then add the ginger garlic paste. Give it a stir till raw smell disappears for a minute.
- Add chopped tomatoes and turmeric powder. Saute for a minute till it becomes mushy.
- Now add the potatoes, and give a good stir for 2 minute. Now add the cauliflower florets and peas and Mix well.
- Now add the chilli powder,garam masala, coriander powder and cumin powder. Add 2 tbsp of water; mix well and make sure each piece is coated with the spice powder and simmer it for 7-10 minutes
- Stir in the mixture a few handfuls at a time. Add crushed methi leaves to it and mix well. The potatoes and cauliflower should be little roasted and have the flavors deep in it.
- Garnish with coriander leaves and squeeze in some lime.
Or with plain/ flavored Basmati rice.
Or in a wrap topped with few salad leaves and Greek yogurt or sour cream! 🙂