Aloo Gobi Curry, Spicy Cauliflower n Potatoes

Spicy Cauliflower n Potatoes or Aloo Gobi Curry is a classic South Asian Vegetarian dish, a specialty of Punjab. It’s a simple recipe with complex flavour combination and aromatic with spices.

Cauliflower gets often overlooked as a nutritious vegetable, though its an excellent source of vitamin C, and a very good source of manganese. With a good load of vitamin K, cauliflower provides us with one of the major anti-inflammatory nutrients. The fiber content of cauliflower makes this cruciferous vegetable a great choice for digestive system support. Being low in carbohydrates makes it a dieters friendly vegetable and good substitute for high carb foods.

Aloo Gobi Curry tastes so delicious that with time it has become a popular dish on curry house menus. At our place even the left overs are used as a filling for Parathas later on, or you can serve it with Roti.

For a vegan version, omit onion and garlic and add a pinch of asafoetida instead.

1 medium head cauliflower
4 medium potatoes, peeled and cubed
1 onion, chopped
2 tablespoons ginger-garlic paste
1 teaspoon cumin seeds
1 teaspoon coriander powder
1 teaspoon red chilli flakes
1 teaspoon ground black pepper or garam masala
1/2 teaspoon black mustard seeds
1/2 teaspoon turmeric
Salt to taste
4 tomatoes, chopped
4 tablespoons olive oil or vegetable oil
Julienned ginger, chopped green chillies and coriander for garnishing

Remove the stem and leaves of cauliflower, break the florets into equal bite sized pieces for even cooking.

Heat oil in a deep frying pan, add onions and fry till light golden. Add ginger-garlic paste,black mustard seeds, cumin, coriander, turmeric, red chilli flakes and fry for a minute.

Add potatoes and cauliflower florets, stir fry for a minute or two till they are evenly coated with the spices mix.

Add 1/4 cup water, reduce heat to low, cover the pan and let them simmer till almost tender. Add chopped tomatoes and season with black pepper/garam masala and salt. Cover again for another 5 minutes or till the tomatoes are tender and potatoes and cauliflower are done. Turn off heat, squeeze half a lemon over them, garnish with julienned ginger, chopped coriander and green chillies. Serve as a main or side with roti.

Serves 4