This mildly spiced aaloo-gobhi aka potato-cauliflower curry is a perfect vegan recipe that goes equally well with rice and dal or hot chapatis.
I am sure all of you are excited about the holidays, yes it’s just around the corner and we are so looking forward to some friends and family time. As we are not travelling to India this year it is going to be just the three of us and some friends who are visiting us. So there is going to be a bit of local travel, lots of chatting, indoor games, movies and a spread of good food of course. That’s about it!! Now only hoping the weather stays somewhat bearable so we could enjoy some outdoor time as well.
Before we get into “food over-indulgence” weeks ahead of us, I thought I would share a quick and easy to make Aaloo Gobhi recipe with you all. This one is one of my all time favourite dishes. Even though it’s an extremely simple dish, everytime I have it, I feel like taken back in time. When we were young our mum used to get farm fresh potatoes and cauliflower, on her weekly trip to the farmers market, to make this super awesome curry and serve with hot phulaks or chapatis. Those memories and flavours still linger in some part of my brain. You have that feeling with few food don’t you?
Aaloo gobhi or potato-cauliflower curry is a dry dish which compliments very well with rice – yellow and red lentil dal or chapati. This recipe takes less than 30 minutes and is absolutely delicious. I have kept the spices mild as I like to gety the actual taste of the vegetables , without the spices overpowering the whole dish.
The recipe calls for12 basic ingredients :
- Green chilly
- Cumin seeds
- Cumin powder
- Coriander powder
- Amchur or dry mango powder
- Turmeric powder
- Garam masala powder
I was at the Windsor farmers market shop the other day and picked some fresh vegetables. I used the cauliflower that I bought there, they tasted so fresh and tender in this curry.
The reasons to absolutely try this recipe are :
- It’s quick and easy to make
- Fresh tasting with mild spices
Here goes the recipe :
- Cauliflower - 1 medium size
- Baby Potatoes - 6-7
- Oil - 2-3 tbsp.
- Ginger(finely chopped) - 1 tsp.
- Green chilli - 2 (slit in the middle)
- Cumin seeds - 2 tsp.
- Cumin powder - ½ tsp.
- Coriander powder - 2 tsp,
- Turmeric podwder - 1 tsp.
- Amchur - 2 tsp.
- Garam masala - 1 tsp.
- Wash the potatoes and cauliflower thoroughly.
- Prick the potatoes with a fork gently and boil them along with some salt till they are just about tender. Peel them and place inside the fridge till we make other preparations.
- Break the cauliflower into small florets. Steam the florets to the point that they are a bit soft.
- Place a pan on top of the gas and add oil. Once hot add cumin seeds and wait till they crack and release fine aroma.
- Add ginger and green chillies. Once they turn slightly brown add the soft steamed cauliflower florets. Sprinkle some salt. Make sure not to overcook the florets, they must be cooked but not to the point of becoming mushy. Remove into a serving bowl.
- Now take the potatoes out of the fridge. Cut them into cubes. Using the same pan as above, add some more oil. Add the potatoes, salt and rest of the other spices. Mix well till they are well coated. Cook for 3-4 minutes.
- Add the cauliflower florest to the potatoes and give them a good stir so that the vegetables are coated with the spices.
- Garnish with some fresh coriander leaves and serve hot.