Aloo Gobi Recipe (Cauliflower Potato Curry)
Recipe: https://recipestripper.com/recipes/f86407f0-6946-4925-a7c1-037f217b3fef
Original source: https://www.indianhealthyrecipes.com/aloo-gobi-recipe/
Recipe image: https://www.indianhealthyrecipes.com/wp-content/uploads/2022/03/aloo-gobi-recipe.jpg

A delicious & flavor packed dish of spiced potatoes & cauliflower. Make the best aloo gobi with this recipe! Serve it with plain rice, roti or paratha.
Yield: 3
Prep time: PT15M
Cook time: PT35M
Total time: PT50M

Ingredients
- 1½ cup (2 medium) potatoes ((cubed to ¾ x ¾ inch))
- 2 cups (180 grams) cauliflower florets ((gobi, chopped to 1½ inch) )
- ¾ to 1 cup (1 medium) onion ((chopped finely) )
- ¾ to 1 cup (2 medium) tomatoes ((finely chopped) or ¼ cup tomato puree or 2 tbsp tomato paste mixed with 3 tbsps water)
- ½ tablespoon (½ inch) ginger (peeled & minced or grated)
- ½ tablespoon (3 to 4) garlic (cloves, peeled & minced or pressed)
- 1 green chili (slit or chopped (optional))
- 2 tablespoons coriander leaves (chopped finely)
- ½ to ¾ teaspoon salt ((adjust to taste))
- 2 to 3 tablespoons oil
- lemon juice to serve ((optional))
- ½ teaspoon cumin seeds ((jeera))
- ¾ to 1¼ teaspoon Kashmiri red chili powder ((adjust to taste))
- ¼ teaspoon turmeric
- 1 teaspoon garam masala ((adjust to taste))
- ¾ to 1 teaspoon coriander powder
- ½ to ¾ teaspoon roasted cumin powder ((jeera powder) (updated))
- 1 tablespoon kasuri methi ((dried fenugreek leaves) (skip if you don't have))
- ½ to 1 teaspoon amchur ((Optional, Dried mango powder))

Instructions
1. [Preparation] Chop cauliflower florets to 1½ inch in size. Add them to slightly hot water and set aside for 3 to 4 mins.
2. [Preparation] Drain the water and rinse them well. Drain them completely.
3. [Preparation] Cube potatoes to ¾ by ¾ inch. or you can also slice them to ¾ inch. Keep them immersed in a bowl of water until used. Keeping them in water helps the potatoes to cook faster as they soak up some moisture.
4. [Preparation] Mince ginger and garlic. Keep this aside.
5. [How to Make Aloo Gobi] Heat oil in a pan and add cumin seeds. When they sizzle, add ginger garlic & saute for 30 seconds.
6. [How to Make Aloo Gobi] Then add the onions & stir fry until transparent.
7. [How to Make Aloo Gobi] Add the potatoes and green chilli. Stir fry for 2 to 3 mins. Cover and cook on a low to medium heat until they are half done. If required you can splash some water so they cook faster.
8. [How to Make Aloo Gobi] Keep stirring in between and cook covered.
9. [How to Make Aloo Gobi] When they are slightly tender but still under cooked, add the cauliflower & stir fry for about 3 mins.
10. [How to Make Aloo Gobi] Add red chilli powder, turmeric, roasted cumin powder, garam masala and coriander powder.
11. [How to Make Aloo Gobi] Mix well. Sprinkle 2 to 3 tablespoons water all over the aloo gobi or across the sides of the pan & mix well. This step helps keep the aloo gobi moist without drying out.
12. [How to Make Aloo Gobi] Cook covered, stirring every few minutes, until both aloo & gobi are almost fork tender. Add salt and continue to cook covered on a low flame until the potatoes are soft & fully cooked.
13. [How to Make Aloo Gobi] The veggies will release moisture at this stage and cook quickly. So keep an eye not to over cook gobi at this stage. It must remain slightly crunchy yet cooked.
14. [How to Make Aloo Gobi] Next add the tomatoes and kasuri methi. Fry on a medium to high flame until the raw smell of tomatoes is gone.
15. [How to Make Aloo Gobi] If needed add little oil at this stage. It takes about 2 to 4 mins for the raw smell of tomatoes to go away.
16. [How to Make Aloo Gobi] Sprinkle amchur if using. Finally garnish aloo gobi with coriander leaves. Sprinkle some lemon juice if you want. Serve with rice, roti or any bread.