Aloo Gobi (Cauliflower & Potato)

Aloo gobi (from Punjabi), also spelled alu gobi, or aloo gobhi is usually a “dry” Indian curry, i.e. it often does not have a liquid sauce. It is a popular combination of aloo (potato) and gob(h)i (cauliflower) with spices. It is yellowish in color, because of the use of turmeric, and occasionally contains kalonji (sometimes called “onion seeds”) and curry leaves. Other ingredients that are also used in variations include garlic, ginger, onion, coriander stalks, tomato, and cumin. A number of variations and similar dishes exist, but the name remains the same.

Method for Preparation

1. Separate the florets from the cauliflower and discard the lower thick stem. If any of the florets are too big cut them into halves lengthwise. Wash them under running water and drain them. Peel the potatoes and cut them lengthwise into halves and further slice them into three to four pieces lengthwise.
2. Peel the onions, garlic and ginger and grind them in a blender.
3. Chop the tomatoes and grind them in a blender.
4. Fry the cauliflower florets and potatoes so they are a little resilient.
5. Now heat 1/3 cup of oil in a *karahi or any heavy bottomed shallow pot and add onion mixture to it and fry till light golden. This will take approximately 12 to 15 minutes. Stir in the dry ingredients like turmeric powder, coriander powder, red chili powder, salt and half of the garam masala and fry for few seconds. Stir in the ground tomatoes and cook till tomatoes incorporate with the onions and leave little oil.
6. Now add 1/8 cup of water and bring it to a boil. Add the fried cauliflower and potatoes and mix well very lightly with pancake turner so that the cauliflower does not break and covered evenly with the spices.
7. Serve hot garnished with chopped coriander leaves and rest of the garam masala with any indian breads, like roti or naan.

IMPORTANT NOTES

• Please note that if you keep on turning it too much it may break.