Aloo Gobi | How to Make Aloo Gobi | Potato & Cauliflower Curry | Cauliflower nu Shak
Updated: Jan 29
Here is another vegan delight! This one is simple and a staple in our Gujarati homes!
I love cauliflower curry as it is regularly available and so versatile! Here, I show you how to make a dry cauliflower curry, as this is how we eat it at home. This curry goes very well with hot Roti or Puri and my Gujarati Dal Recipe!
Cauliflower & Potato Curry Recipe Cooking Time 30 Minutes (Approx)
Serves 6-8 People
· 1 Head of Cauliflower (800g)
· 4 Medium Potatoes (600g)
· 3 Small Chopped Tomatoes
· 1 Tbspn Ginger Paste
· ½ tspn Green Chilies Chopped
· ¼ tspn Turmeric
· ¼ tspn Red Chili Powder
· 1 ½ tsp Coriander-Cumin Powder
· 1 ½ tspn Salt
· ¼ Cup Oil
· ½ tspn Cumin Seeds
· ¼ tspn Hing (Asafoetida)
· ½ tspn Garam Masala
· Coriander for Garnishing
Cut the cauliflower into 1 inch (2 1/2cm) florets, then place in a colander and rinse them. Let them drain.
Peel the potatoes and wash them. Then cut them into 2cm cubes.
Heat the pan. Make sure you use a shallow pan with plenty of room so the cauliflower doesn’t completely break apart.
Once the pan has heated for a few minutes, add the oil and let it heat for a minute.
Add the cumin seeds and let them sizzle.
Then add the hing.
Then immediately add the ginger, chilies and all the dry spices (Except Garam Masala) and salt. Give this a quick stir.
Add the cut up potatoes. Stir.
Then add the cauliflower pieces. Stir well.
Add ¼ cup water and cover and let this cook on medium-low heat.
Continue stirring gently every 5 minutes or so.
Meanwhile, chop the Tomatoes and keep aside.
When you can easily break the potatoes with a spoon, (after 15-20 minutes of cooking approximately), add the chopped tomatoes. Stir and let this cook covered.
After the tomatoes are completely softened, turn off the heat.
Sprinkle with Garam Masala and chopped Coriander and serve hot with roti.