Aloo Gobi – Potato and Cauliflower Curry.

Aloo Gobi – Potato and Cauliflower Curry.

  • Prep Time: 30 mins
  • Total Time: 55 mins
  • Servings: 4-6

    • About This Recipe

    “My youngest sons most requested side dish when we eat curry. He loves the left-overs hot or cold too.”

    Ingredients

  • 3mediumpotatoes
  • 1mediumcauliflower
  • 5tablespoonsoil( we use about 2)
  • 1/2 teaspoonblack mustard seeds
  • 1/2 teaspooncumin seed
  • 12 -15fenugreek seeds
  • 1 -2dried red chili, coarsely chopped
  • 1mediumonion, coarsely chopped
  • 1fresh green chile
  • 1/2 teaspoonground turmeric
  • 1/2 teaspoonground cumin
  • 1teaspoonground coriander
  • 1 1/2 teaspoonssalt( or to taste)
  • 1tablespoonchopped fresh coriander

    • Directions

  • Boil the potatoes in their skins and allow to cool.
  • Peel the potatoes and cut them into 2 inch squares.
  • Blanch the cauliflower in boiling water for 2 minutes-do not over boil the cauliflower as it should still be firm after cooking.
  • Cut into small florets.
  • Heat the oil over medium heat in a wide frypan.
  • Add the mustard seeds and as soon as they begin popping, add the cumin and fenugreek seeds and then the red chillies.
  • Add the onion and the green chilli, stir and fry until the onions are golden brown-8-10 minutes.
  • Add the cauliflower, reduce the heat to low, cover the pan and cook for 6-8 minutes.
  • Add the potatoes, dried spices and salt.
  • Stir gently until all the ingredients are mixed thoroughly.
  • Cover the pan and cook til the potatoes are heated through-6-8 minutes.
  • Stir in the coriander leaves and remove from the heat.

    • Reviews

  • “This was a bit of work, but very good tasting. I didn’t have fenugreek seeds, so I used fenugreek powder in step 9 with the rest of the dried spices. I also added a little water at that point to get the spices to distribute properly. Seemed like it needed a little liquid. I’ll definitely try this again.”

  • “This recipe was excellent. I did double the spices because I like my food very flavorful. Also, as some other reviewrs noted, I added 2-4 Tbsp on water when I added the cauliflower, and 2-4 Tbsp again when I added the potato, to distribute the spices and to prevent sticking/burning. I used red chili flakes instead of whole chilis (1/2 Tbsp). Delicious!”

  • “I have been making this for myself, family, and friends (a friend’s son happily ate this when he was less than a year old) since 2002 and just now realized that I never reviewed it, so here it goes. This is a great, perfect recipe. I never had a better aloo gobi anywhere. I never omit anything, but I feel it’s the mustard seeds, the cumin seeds, and the green chili that are most important for the unique taste of this dish. The only thing I do differently is that I usually add a bit of water in step 8, since to our taste without water it comes out slightly dry. To my taste, Indian food just does not get better than this. Thank you, JustJanS!”

  • “This is excellent!I have always been hesitant to make cauliflower cauliflower (gobi) probably because growing up it was at every Indian party we went to, and I got sick of it.I am returning back to this staple food because of all its recent health accolades…and I am so glad I chose this recipe for cauliflowers return to my palate!Thank you for posting it! It is in a word…Delicious!(Oh, I eliminated the potatoes to reduce starchy carbs…so it was simply delicious cauliflower!)”

  • “I have not made this recipe, so……., but I have made other versions.Reading the reviews, I kept thinking, “get the fenugreek seeds”, and “black mustard seeds aren’t very hard to find”.It would probably be even better. I guess I’ll have to make it now to find out.We liked it lots when I made a version of this 1 or 2 decades ago.”

  • “Another winner. Made as written, but needed a little water. Was suitable for a main for the vegetarians and a great side dish for the rest of us. will be making the next time a curry is on the menu. Thanks for posting!”

  • “Made this for myself as an amateur, even though I used yellow mustard powder instead of black seeds, and couldnt find fenugreek seeds.I did however have some curry spice a friend picked up in India.Was delicious, although I ended up having to stew the mix longer as the cauliflower was still too firm.”

  • “I made this last night and it was yum! I also added a little of the cauliflower water at step 10 to help the spices coat everything. We had it with some plain yogurt which went really well together. Thanks for an easy, tasty recipe!”

  • “I normally make my aloo gobi with tomatoes and with more of a gravy consistency, but really like this drier preparation as well. I did cut some corners – I skipped boiling the potatoes and blanching the cauli. I just added both after step#7 in your recipe, added some water and let them cook all together. Since this is a drier dish, we had this with a dal and basmati rice. “

  • “Excellent! I didn’t have fenugreek seeds but other than that, I followed it exactly as written. Next time,I will squeeze a little bit of fresh lemon juice over it. Thanks for the recipe! — Jun 3, 2006”

  • “This was a real change of pace for me, thouroughly enjoyed it.It was even better as left overs.I did not have to add any liquid, and all of the spices coated nicely.I steamed the potatoes instead of boiling them.Did the same for the cauliflower…just 4-5 minutes, still nice and crunchy.I used the two red chili pods, and it was just right.Will make again!Thanks.”

  • “Nice- I’ve never had aloo gobi, so this was a first for me and this is a nice recipe.Followed it closely, but like Tom Sullivan I did not have the fenugreek seeds on hand- I used about 1/2 tsp powdered.I also only used 2 largeish potatoes, as my caulifower wasn’t too large and the proportions came out just right.I agree with Tom too- I did find this needed a bit of liquid- I added about a Tbs water to get the spices to coat everything.I used a red onion (the yellow onions we have right now are the size of your head, so we didn’t feel like cutting into one) and substituted the fresh chili with about 1/2 tsp Zhoug (#57689).I only added 1/2 tsp sea salt and found it to be plenty. Overall, very tasty.The cilantro really adds to this, both visually and in flavor, so I would not omit that!I think that I could stand for this to be spicier, honestly, so next time I might up the spices.Nice differentiating textures between the potatoes and cauliflower.Overall, a very nice recipe, and I am looking forward to leftovers!”

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