Aloo Gobi or Cauliflower Potatoes Curry is a very popular Indian vegetarian side dish. No matter which of India you come from, I am sure there is a version to make this dish. South Indians like to throw in some curry leaves and coconut. Bengalis like to use whole spices and mustard oil. Up in the north it is made using lot of garlic and tomato paste. In the western India it is more like an everyday curry made with simple steps.
Cauliflower also known as gobi, gobhi, phool gobi or fool gobi is a beautiful vegetable and my personal favourite. Enjoyed cooked or raw, cauliflower is a great addition to one’s healthy diet; it is affordable and is available year round. Cauliflower is an excellent source of vitamin C, vitamin K, folate, pantothenic acid, and vitamin B6. It is a very good source of choline, dietary fiber, omega-3 fatty acids, manganese, phosphorus, and biotin. Additionally, it is a good source of vitamin B2, protein, vitamin B1, niacin, and magnesium. Above everything it is not a boring vegetable like greens.
Looking for more cauliflower recipes? Check these out:
If you have ever searched for Aloo Gobi recipe, you would know there are hundred ways of making it and no one way is right of wrong. You can make it simple with minimal spices or make it very rich with whole spices. Today I share how to make Restaurant Style Aloo Gobi
Restaurant style curry is like a royal treatment given to a simple everyday curry. In it go whole spices and lots of patience. Cooked in slow heat where every spice penetrates its flavour in the cauliflower florets and potato chunks. Stop worrying about the steps listed in the recipe and just try this version because it is super easy and in the end all the efforts are worth it.
If you have made this before and you ended up with mushy curry just keep these things in your mind.
- Cook cauliflower and potatoes before till they are half done.
- Cook on low heat.
- Never cover the pan. Let the steam out.
- Do not add in water.
- Mix salt in the end.
- Stir with wooden spoon with light hands.
Author: Shweta Agrawal
Cuisine: Indian, Punjabi
2 medium potatoes/aloo sliced
1 medium cauliflower/gobi cut into florets
1 tomato chopped
1 onion finely chopped
1/2 teaspoon cumin seeds/jeera
1/2 teaspoon mustard seeds/rai
1 teaspoon minced or grated garlic
1/4 teaspoon turmeric powder/haldi
1/2 teaspoon red chilli powder/lal mirch
1/2 teaspoon coriander powder/dhaniya
1/4 teaspoon garam massala
1 teaspoon lemon juice (see notes)
4 tablespoons oil
1 tablespoon ghee (optional)
5-8 tablespoon coriander leaves chopped
Salt to taste
Heat 1 tablespoon of oil in a pan and cook cauliflower florets. Cook on low heat till they are half done. Empty the pan and set aside cauliflower.
Heat 1 tablespoons of oil again in the same pan and cook potatoes till they are half done. Empty the pan and set aside potatoes.
Heat 2 tablespoons of oil in the pan. Add cumin and mustard seeds, let it crackle.
Add in garlic and cook for 10 seconds. Add chopped onion and cook till onion gets soft.
Mix in chopped tomato, turmeric powder, red chilli powder, coriander powder and garam massala. Cover and cook till tomato becomes mushy.
In it add lemon juice. Also mix in cauliflower and potatoes. Stir lightly and cook on low heat. Cook for 10 minutes. Keep stirring after every 3 minutes. Cook till potatoes and cauliflower is done.
Add coriander leaves and ghee. Serve.
Add amchoor powder (dry mango powder) instead of lemon juice.
Adding ghee in the end adds in great flavour and aroma. Ghee is clarified butter available in any Indian grocery store. I used
You can make it without garlic and onions as well.
Serve with any Indian bread.
Serve as side with lentils and rice.