Generally known as considered one of India’s hottest dishes, aloo gobi is a vegetable aspect dish made with cauliflower and potato fried along with onions, ginger, tomatoes, and aromatic spices.
Though I’m calling for ghee, this dish is straightforward to make vegan by utilizing vegetable oil as a substitute. You’ve additionally acquired gluten-free, soy-free, and all pure with this recipe.
Since cauliflower is a low-carb vegetable, whereas potatoes are excessive carb, I consider it’s truthful to say this dish is someplace within the center, and about good.
I do know that my hubby loves to pick the potato items, since he’s extra drawn to the wealthy, flavorful texture.
Others could desire the flavorful, spice-infused cauliflower as a more healthy choice.
The nice factor is that you just get to have each.
The ultimate dish is a bit of saucy, however you’ll be grateful once more to have a number of this tangy yumminess to take pleasure in along with your Indian flatbread or basmati rice.
Each are good compliments to have with cauliflower curry—or you might go along with the theme and revel in each!
Keep away from Soggy Cauliflower
In any respect prices you wish to keep away from soggy cauliflower on this dish. That is positively the much less fascinating half.
The trick is to get each the cauliflower and the potatoes completely cooked, and never overcooked.
Restaurant variations of this recipe name for deep frying the greens to keep away from this difficulty, however I discover that pointless.
We are going to take the simple and easier route to attain the identical outcomes.
Listed below are 3 tricks to keep away from soggy cauliflower:
- Fry the cauliflower and potatoes earlier than including any liquid
- Don’t underneath any circumstances use frozen cauliflower
- Add salt close to the tip (to keep away from moisture loss from the cauliflower)
Elements for Aloo Gobi
Cauliflower: I’m calling for 3 cups, which will probably be about half a cauliflower, relying on the dimensions
Potatoes: Russet potatoes are at all times a good selection, however any potato will work. You’ll peel them for this recipe.
Ghee: I at all times suggest cooking with ghee, however you may at all times substitute with one other cooking oil. If you wish to make this vegan, ghee is the one ingredient you have to to substitute.
Cumin seeds: One of the flavorful Indian spices. Brown the seeds in fats so as to add crunch to your dish.
Onion: Use yellow onions, or no matter onion you’ve gotten.
Ginger: Contemporary ginger is a superb warming spice. Use it often as a substitute of garlic for comparable advantages.
Turmeric: One of the highly effective pure anti-inflammatories. Use turmeric usually in cooking to acquire this profit and improve the flavour (and shade) of your meals.
Inexperienced chili: Indian inexperienced chili is much like Thai chili, Serrano pepper, or jalapeño. Any of those can be utilized. The aim of inexperienced chili is so as to add taste, and a little bit of spice.
Crimson chili: Indian crimson chili is kind of scorching and much like cayenne pepper. This dish is designed to be on the spicer aspect, so in case you are delicate to warmth, make sure you cut back the amount of crimson chili you utilize. (If it finally ends up too spicy, cool your tongue with yogurt.)
Asafetida: An Indian spice that usually replaces onions and garlic in recipes. Additionally a strong carminative to boost digestion and cut back fuel and bloating. A bit goes a good distance, so watch out how a lot you utilize.
Tomato: Contemporary tomato known as for within the recipe, however you may at all times substitute with a canned tomato puree or sauce.
Garam masala: A well-liked Indian spice mix of warming spices, equivalent to cinnamon, bay leaves, cloves, and black pepper.
Lime: Along with the bitter, lime provides a bitter style, which may be very pleasing on this dish. Use as a lot as you want.
Cilantro: Contemporary cilantro leaves are cooling and a bit of fragrant.
Flip This Right into a Cauliflower Rice Bowl
I really like the thought of serving flavorful greens in a wealthy curry sauce on prime of piping scorching basmati rice drizzled with ghee.
Add shade and low-carb greens by together with recent lettuce and grated carrots and beets.
Make a fast digestive dressing for the salad with cooling complete milk yogurt, some salt, cumin powder, and black pepper.
Take pleasure in with Roti Flatbread
One of the indulgent and pleasurable methods to take pleasure in cauliflower and potato curry is with flatbread, equivalent to roti or naan.
That is actually additionally the standard manner, since aloo gobi is a conventional Punjabi dish, and the Punjab area of India is wealthy with wheat cultivation and flatbreads.
This mixture is solely yum within the deal with class, and you need to strive it.
Storage and Reheating
Attempt to devour your cauliflower curry inside 2-3 days to take care of probably the most freshness and taste.
When reheating, add a bit of water, a pinch of salt, and a few recent lemon to reawaken the dish.
Don’t freeze this dish as you’ll positively find yourself with the dreaded soggy cauliflower, along with soggy potato.
Non-obligatory Add-ins and Additions
Variations of cauliflower curry are generally made with recent garlic, so be happy so as to add it for those who like garlic.
Be happy so as to add leafy greens, equivalent to spinach or Swiss chard, throughout the previous few minutes of cooking.
Add in ⅛-1/4 teaspoon dry mango powder (amchur) or chat masala for further tangy taste.
Stir in 2 teaspoons as dried fenugreek leaves (kasoori methi) together with the tomatoes.
Cauliflower Curry with Potato (Aloo Gobi)
Course: Aspect Dish
Prep Time: 25 minutes
Cook dinner Time: 25 minutes
Whole Time: 50 minutes
Useful Kitchen Instruments:
Massive saucepan – 5.5 quart with lid
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Prep the Greens
3 cups cauliflower, peeled and chopped into bite-sized items
3 cups potato, peeled and chopped into bite-sized items
1 tablespoon ghee, (sub with vegetable oil)
1 teaspoon cumin seeds
½ teaspoon turmeric powder
⅛ teaspoon crimson chili, (sub with cayenne pepper)
pinch asafetida, (elective)
1 cup onion, finely chopped
2 teaspoons ginger, finely chopped
½-1 teaspoon inexperienced chili, (elective; sub with Seranno or Jalapeño)
Add Together with the Ready Veg
1 cup recent tomato, finely chopped (sub with tomato puree)
1 cup vegetable broth, or water
1 teaspoon salt
End the Dish
1 teaspoon garam masala
½ lime, freshly squeezed
2 tablespoons recent cilantro, chopped
Prep the Elements
Finely chop onion, recent ginger, and inexperienced chili and maintain them collectively. Chop the tomato.
Get out all of the spices and have them prepared by the range.
You can begin cooking presently, however you have to to complete chopping the cauliflower and potatoes inside about quarter-hour whereas the spices cook dinner. Should you don’t really feel you are able to do this, put together the greens first.
Wash and chop cauliflower into 1-inch florets. Wash, peel, and chop potato into 1-inch items.
Add ghee to a big saucepan on medium warmth. Add cumin seeds and cook dinner till aromatic and turning a couple of shades darker.
Add turmeric, crimson chili, and elective asafetida. Stir, and sizzle for 10-20 seconds till fragrant.
Add onions, recent ginger and inexperienced chili and cook dinner till the onions are beginning to frivolously brown, about 5 minutes.
Add recent tomato and cook dinner coated for about 5-7 minutes, till the tomatoes are absolutely smooth.
Add the cauliflower and potato
Add ready cauliflower and potato and stir effectively to coat with the spices.
Cook dinner uncovered for about 10 minutes, stirring each 2-3 minutes, till the greens are beginning to soften.
Add vegetable broth or water and simmer, coated, till the greens are absolutely cooked, about 20 minutes, stirring as soon as midway by means of.
End the Curry
Add the salt and stir effectively. Enable to simmer a couple of extra minutes to include the salt.
Flip off the warmth and stir within the garam masala, recent lime, and cilantro. Style it.
Does it want extra of something, equivalent to lime or salt? End the flavors to fit your tastebuds. Keep in mind if it’s too spicy, serve it with yogurt on the aspect to chill it off.
Energy: 208kcal | Carbohydrates: 39g | Protein: 6g | Fats: 5g | Saturated Fats: 3g | Polyunsaturated Fats: 1g | Monounsaturated Fats: 1g | Ldl cholesterol: 10mg | Sodium: 857mg | Potassium: 1064mg | Fiber: 7g | Sugar: 6g | Vitamin A: 465IU | Vitamin C: 78mg | Calcium: 57mg | Iron: 2mg
This text was initially printed on ButteredVeg.com