Aloo Gobi / Potato-Cauliflower Dry Curry

I am not a huge fan of Aloo Gobi but TH loves it! He loves anything with potatoes in it and cauliflower is his favourite vegetable. Last week he actually requested for this dish to have with chapatis, and it came as a surprise cuz normally he leaves the decision-making to me.

This is a simple, easy recipe that was done in about 20 minutes, perfect for a weeknight quick-fix dinner. It is also unarguably one of the most popular dishes in North Indian restaurants everywhere, especially outside India. A meal out is not considered complete without a nice and mildly spiced Aloo Gobi to go with the rotis (flat Indian bread)

What I Used (to serve 2):

Cauliflower/Gobi - 2 cups, cut into florets
Potatoes/Aloo - 2 medium sized ones, cubed
Onions - 1 big, chopped fine
Tomatoes - 1 cup, pureed
Ginger garlic paste - 1 tsp (or use 2 garlic pods and a 1/2" piece of ginger, both minced)
Chilli powder - 1/2 tsp
Turmeric powder - 1 pinch (about 1/4 tsp)
Coriander powder (malli podi)- 1 tbsp
Cumin powder (jeeraka podi) - 2 tsp
All-purpose curry masala - 1 tsp (optional)
Oil - 1 tbsp
Mustard seeds - 1 pinch (if you can't 'pinch' them, just use 1/4 tsp)
Salt - to taste

How I Made It:

1. Cook the potatoes covered in just about 1 cup water till semi-done (Insert a fork and it should barely be able to come out). This should take about 5-6 minutes.

2. Add the cauliflower to the potatoes and cover again, adding a little more water if necessary, along with the turmeric powder. Cook till cauliflower is just tender and not too mushy.

3. Heat oil in a heavy-bottomed pan and temper the mustard seeds. Add the chopped onions and saute till the ends turn brown. Shouldn't take more than 2 mins.

4. Now add the ginger-garlic paste/minced and saute for another 30 seconds.

5. Once your kitchen starts smelling a bit nicer, add the chilly, cumin, coriander and curry masala (optional) to the above. Fry for another minute till the masala turns brown.

6. Its time to bring the pureed tomatoes into the spotlight now. Reduce fire and pour in the tomatoes mixing well with the existing contents of the pan. Add salt. Cook this for a good 5 minutes until the oil separates and there is a thick paste of masala, onions and tomatoes. (Your stove area is going to be a bit messy cuz tomato paste with splutter a bit. Ok, not a bit, a LOT)

7. Add the cooked potato-cauliflower pieces and blend well. Adjust salt if necessary. Cook till the curry becomes dry and the gravy just about covers the potatoes-cauliflower mixture.

8. Garnish with freshly chopped coriander and serve hot with rotis.

This Sensational Side goes to the Monthly Mingle for September, hosted by Ruth and conceptualized by the talented, Meeta.

Related posts:

Gobi Ka Kheema
Gobi Peas Masala
Gujarati Khattai Aloo
Potato Masala