Aloo Gobi Potato And Cauliflower Curry Recipe

Ingredients for Aloo Gobi Potato And Cauliflower Curry

• 1 lb potatoes, peeled and cut into 2-inch squares
• 1 medium head cauliflower, cut into small florets
• 2 tablespoons vegetable oil (or ghee)
• Black Mustard Seeds
• Cumin Seed
• 1/2 teaspoon fenugreek seeds
• Dried Red Chili
• 1 large onion, finely chopped
• Fresh Green Chile
• Ground Turmeric
• Ground Cumin
• Ground Coriander
• Salt to taste
• Fresh Coriander

How to Make Aloo Gobi Potato And Cauliflower Curry

1. 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.
2. 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.
3. Heat the oil in a wide, deep pan or skillet over medium heat.
4. Add the mustard seeds and cook until they begin to pop (about 1 minute).
5. Add the cumin and fenugreek seeds, and cook for another 30 seconds until fragrant.
6. Add the red chilies, onion, and green chilies. Sauté for 8-10 minutes, until the onions are golden brown.
7. Reduce the heat to low. Add the cauliflower and cook for 6-8 minutes, covered, stirring occasionally.
8. Add the potatoes, turmeric, coriander, garam masala, and salt. Stir gently to combine.
9. Cover the pan and cook for another 6-8 minutes, or until the potatoes are heated through and the flavors have melded.
10. Stir in the fresh coriander leaves and remove from the heat. Serve hot or cold as a delicious side dish.