Aloo Gobi Curry

Ingredients

• 2 medium-sized potatoes, peeled and cubed (300g) 2 medium-sized potatoes, peeled and cubed (300g)
• 1 small cauliflower, cut into florets (500g) 1 small cauliflower, cut into florets (500g)
• 2 tablespoons vegetable oil (30ml) 2 tablespoons vegetable oil (30ml)
• 1 teaspoon cumin seeds 1 teaspoon cumin seeds
• 1 onion, finely chopped 1 onion, finely chopped
• 2 tomatoes, pureed 2 tomatoes, pureed
• 1 teaspoon ginger paste 1 teaspoon ginger paste
• 1 teaspoon garlic paste 1 teaspoon garlic paste
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1/2 teaspoon red chili powder (adjust to taste) 1/2 teaspoon red chili powder (adjust to taste)
• 1/2 teaspoon garam masala 1/2 teaspoon garam masala
• Salt to taste Salt to taste
• Fresh cilantro leaves, for garnish Fresh cilantro leaves, for garnish

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 25g, 5g
• Protein: 4g
• Fiber: 5g
• Salt: 1g

Preparation

1. 1.
   Heat oil in a large pan over medium heat. Add cumin seeds and let them splutter.
2. 2.
   Add chopped onions and sauté until golden brown.
3. 3.
   Add ginger paste and garlic paste. Cook for a minute until the raw smell disappears.
4. 4.
   Add tomato puree and cook until the oil separates from the mixture.
5. 5.
   Add turmeric powder, coriander powder, red chili powder, and salt. Mix well.
6. 6.
   Add the cubed potatoes and cauliflower florets to the pan. Stir gently to coat them with the spice mixture.
7. 7.
   Cover the pan and cook on low heat for about 15-20 minutes, or until the potatoes and cauliflower are tender.
8. 8.
   Sprinkle garam masala over the cooked vegetables and mix gently.
9. 9.
   Garnish with fresh cilantro leaves.
10. 10.
    Serve hot with rice or Indian bread.

Treat your ingredients with care...

• Potatoes — Make sure to cut the potatoes into evenly sized cubes to ensure they cook uniformly.
• Cauliflower — Cut the cauliflower into florets of similar size to ensure even cooking. Avoid overcooking the cauliflower to retain its texture and crunch.
• Cumin seeds — Toasting the cumin seeds in oil before adding other ingredients enhances their flavor.

Tips & Tricks

• For a spicier version, increase the amount of red chili powder or add a finely chopped green chili.
• Add a squeeze of lemon juice before serving to enhance the tanginess of the curry.
• To make the dish more substantial, you can add peas or diced carrots along with the potatoes and cauliflower.
• If you prefer a creamier curry, you can add a splash of coconut milk or cashew cream towards the end of cooking.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify over time.

Serving advice

Aloo Gobi pairs well with steamed basmati rice, naan bread, or roti. Serve it as a main course or as a side dish alongside other Indian delicacies.

Presentation advice

Garnish the Aloo Gobi curry with a sprinkle of fresh cilantro leaves to add a pop of color. Serve it in a traditional Indian serving bowl or on a platter, allowing the vibrant colors of the dish to shine through.