Aloo Gobi / Potato Cauliflower Masala
Aloo Gobi /Potato Cauliflower Masala is a traditional Punjabi dish popular not only in India but all over the world. Aloo Gobi is a nice blend of Spices, Potato and Cauliflower cooked in a tangy Onion Tomato gravy. In some places Peas/ Matar is also added to enhance the dish. It is a flavorful Vegetarian dish, which can be served with Indian breads like Whole Wheat Naan, Aloo Paratha, Gobi Paratha, Pulao or Rotis. There are countless methods of preparing Aloo Gobi. It can be made dry or with gravy and both versions are great treats for Indian curry lovers.
My recipe for you today, is the Gravy version. A typical Aloo Gobi preparation that you find in Punjabi Dhabas has rich gravy with cashew paste and cream added. In this recipe, instead of cream, I have added curd to make a smooth and thick gravy. It is a very delicious and pleasing vegetarian dish to serve your guests and a wonderful healthy curry to send with Rotis/ Chappathis for school lunch. You may add Paneer cubes also, if you are a Paneer lover, for variety and taste appeal. You may also try my other North Indian recipes like Paneer Matar recipe, Palak Paneer or Paneer Butter Masala and vegetarian side dishes like Cauliflower Mappas, Aloo ShimlaMirch / Capasicum Sabzi, Vendakka Mappas, Black Chickpeas and Potato curry, Brinjal Masala, Rajma Masala, Bhindi Masala, Brinjal curry etc.
Since it is cauliflower season, this is the best time to enjoy the Gobi specials, be it Aloo Gobi or Gobi Manchurian or chili Gobi. It is a very healthy vegetable with calcium, vitamins and minerals. Full of antioxidants and phytonutrients, it protects you from cancer. Hope you enjoy this healthy recipe!!
Time: 30 mts
Cuisine: Punjabi/ Indian
|Cauliflower||: 200 gms / 1 ½ cups|
|Potato||: 2 nos (medium)|
|Cardamom||: 4 nos.|
|Cloves||: 4 nos.|
|Cinnamon||: 2 stick|
|Onion||: 2 (big)|
|Coriander Powder||: 1 ½ tsp|
|Kashmiri Chili Powder||: 1 ½ tsp|
|Cumin Powder (Jeera)||: ½ tsp|
|Garam Masala||: 1 tsp|
|Curd||: ½ cup|
|Ginger Garlic Paste||: 1 tbsp|
|Tomato||: 2 nos (medium)|
|Cashew||: to make paste (15 nos)|
|Coriander leaves||: little|
|Oil + ghee||: as required|
Clean, wash and soak Cauliflower florets in salt water for half an hour. Wash again, drain and keep aside. Peel the potatoes and cut into cubes and keep in water. Slice the Onions and Tomatoes. Soak Cashew in hot water for 10 minutes and grind to a smooth paste.
Heat oil and ghee in a thick bottomed pan and add Bay leaf and whole Masalas. Next, add sliced onions and sauté till limp. Add Coriander Powder, Chili Powder, Turmeric Powder, Jeerah and Garam Masala Powders and fry for some time. Put the sliced tomatoes to the gravy.
Mix the Ginger Garlic paste and Curd and sprinkle the curd mix little by little and fry till tomatoes are mashed.
Now, mix the ground cashew paste and fry for some more time. Add the Cauliflower and Potato cubes and mix well. Fry for few minutes to coat with gravy and add enough hot water to cover the pieces.
Combine well and cook on low flame, stirring in between. Add salt when almost done and cover and cook for few more minutes. Transfer to a plate, garnish with coriander leaves and serve with steamed rice, Jeerah rice, Aloo Paratha, Gobi Paratha ,Rotis or whole wheat Naan. Enjoy!
- Cashews should be ground to a smooth paste. Soak the cashews in hot water for 10 minutes before grinding.
- Whole spices add a lot of flavor to the curry.
- Please adjust the spices according to your spice level. Always add Kashmiri chili Powder as it gives the plush red color.
- Curd should not be too sour.
- Always use thick bottomed pan for the slow cooking process. You may also try pressure cooking it if you are not so keen about the flavors; but slow roasting gives amazing flavors!
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