Hey everyone, I hope you are having an incredible day today. Today, we’re going to prepare a special dish, indian aloo gobi - curried potato & cauliflower. One of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
The soft absorbent potatoes blend wonderfully with the mild and slightly crunchy mellow taste of the cauliflower. This is a well tested duo in Indian cooking that has met the test of both taste and appearance. This particular version is a North Indian variation and has a nice thick soft sauce.
Indian Aloo Gobi - Curried Potato & Cauliflower is one of the most well liked of current trending meals on earth. It’s appreciated by millions daily. It’s easy, it is fast, it tastes yummy. Indian Aloo Gobi - Curried Potato & Cauliflower is something which I’ve loved my whole life. They are fine and they look wonderful.
To get started with this recipe, we must prepare a few components. You can have indian aloo gobi - curried potato & cauliflower using 22 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Indian Aloo Gobi - Curried Potato & Cauliflower:
- Get 300 g Potatoes (cubed)
- Get 300 g Cauliflower (cut into florettes)
- Get 150 g Tomatoes (diced or crushed)
- Make ready 50 g Onions (finely diced)
- Get [Curry Paste] processed in a blender
- Take 20 g Red Chillies
- Make ready 20 g Green Chillies
- Prepare 20 g Garlic
- Get 20 g Ginger
- Prepare 20 g Turmeric Root
- Get 50 g Onions
- Get 1 Tbsp Garam Masala
- Make ready 1 tsp Cumin Powder
- Take 1 tsp Salt
- Get 15 g Fresh Coriander Stems (keep leaves for garnish)
- Prepare [Aromatics]
- Prepare 1 tsp Mustard Seeds
- Get 1 tsp Caraway Seeds
- Take [Other]
- Prepare 3-4 Tbsp Cooking Oil
- Make ready 3 tsp Sugar
- Prepare as needed Salt
Watch Manjula teach mouthwatering appetizers, curries, desserts and many more. An Aloo Gobi Curry is the archetypical Indian vegan curry, typically served dry without a gravy and it is one of my favourites! Quite simply it is a simple potato and cauliflower curry. It should sing with bright spicing and feature perfectly cooked potatoes and cauliflower!
Steps to make Indian Aloo Gobi - Curried Potato & Cauliflower:
- BASE: in a wok or pot, heat the Cooking Oil until hit and sauté the Aromatics for a minute. Then add the Onions and cook until soft, fragrant and translucent.
- PASTE & TOMATO: next, add the Curry Paste and cook it until the Oil separates. Then add the Tomatoes and Sugar. Cook it until the Tomatoes are soft and disintegrated.
- POTATO & FLOWER: add the Potatoes, Cauliflower and Water (enough to cover everything). Mix well and bring it to a simmer. Cover with a lid and cook until the Potatoes and Cauliflowers are tender and the liquid have evaporated (20-30 minutes). Remember to stir the bottom. Season to taste.
- SERVE: garnish woth Fresh Coriander Leaves and serve as a side dish or as a standalone.
This vegan cauliflower and potato aloo gobi is indeed an easy version of this traditional Indian dish, but do make sure you have all the Indian spices on hand — including garam masala, chili powder, turmeric, and cumin — before you try this cauliflower curry recipe. You can omit the lemon juice and. Aloo gobi (spiced potatoes and cauliflower) is one of my favourite vegan Indian dishes. Serve this as a main meal, or as part of an Indian dinner spread. Add tomatoes, potato and stock or water.
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