Ingredients for Aloo Gobi Potato And Cauliflower Curry
- 2 lbs potatoes
- 1 medium head cauliflower
- 1/4 cup oil
- 1/2 teaspoon black mustard seeds
- 1 teaspoon cumin seed
- 1/2 teaspoon fenugreek seeds
- 2-3 whole dried red chilies
- 1 large onion
- 2-3 fresh green chilies
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 1/2 teaspoons salt
- 1/2 cup fresh coriander leaves
- 1 teaspoon garam masala
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How to Make Aloo Gobi Potato And Cauliflower Curry
- Boil the potatoes in their skins for 15-20 minutes, or until tender. Allow to cool completely, then peel and cut into 2-inch squares.
- Blanch the cauliflower florets in boiling water for 2 minutes. Immediately transfer to an ice bath to stop the cooking process. This helps retain its vibrant color and crisp texture.
- Heat the oil in a wide, deep pan or skillet over medium heat.
- Add the mustard seeds and cook until they begin to pop (about 1 minute).
- Add the cumin and fenugreek seeds, and cook for another 30 seconds until fragrant.
- Add the red chilies, onion, and green chilies. Sauté for 8-10 minutes, until the onions are golden brown.
- Reduce the heat to low. Add the cauliflower and cook for 6-8 minutes, covered, stirring occasionally.
- Add the potatoes, turmeric, coriander, garam masala, and salt. Stir gently to combine.
- Cover the pan and cook for another 6-8 minutes, or until the potatoes are heated through and the flavors have melded.
- Stir in the fresh coriander leaves and remove from the heat. Serve hot or cold as a delicious side dish.
Nutrition Information (Approximate per serving)
Sodium
38 g
Sugar
26g
Fat
12g
Carbs
13g
