Authentic Aloo Gobi Curry | Cauliflower Potato Curry – Indian Recipe
Veggie Food Recipes
Veggie Food Recipes

Authentic Aloo Gobi Curry | Cauliflower Potato Curry – Indian Recipe

  • Rate this recipe!
  • Your rating
Overall rating 5 1 ratings

Ingredients

  • 2 small Potatoes (about 1 cups), cleaned, peeled and cut into ½ inch cubes
  • 200 grams cauliflower cut into medium sized florets
  • 1/3 cup green pigeon pea (Tuver Dana)
  • 1 small tomato finely chopped
  • 1½-2 tbsp Oil
  • 1/2 tbsp Cumin Seeds (Jeera)
  • 1 tbsp Garlic Paste
  • ½ tbsp Turmeric Powder
  • ¾ tbsp Red Chili Powder (Adjust according to taste)
  • 1 tbsp Coriander Powder
  • Salt to taste
  • ½ tbsp Garam Masala (optional)
  • 2-3 tbsp Coriander Leaves, finely chopped

Instructions

    1. Boil the pigeon pea into pressure cooker. You can also boil them into microwave. Take microwave safe bowl, add pigeon pea, ½ cup of water, salt to taste and microwave it for 5 minutes. I prefer to cook them into microwave.
    2. Heat oil in a pan and add cumin seeds. When cumin seeds crackle add garlic paste into it.
    3. One you get aroma of garlic add finely chopped tomato, Sauté till it cooks perfectly. It will take around 3-4 minutes
    4. Now time to add our main ingredients Aloo and Gobi. So add potato and cauliflower and ya add salt to taste at these stage.
    5. Cover the lid and let it cook for 15 minutes, stirring in between to make sure that vegetables don’t stick the bottom of the pan. Don’t forget that core of this recipe is not to overcook these vegetables.
    6. Let them cook perfectly. Finally add pigeon peas and give them a good stir
    7. At last add spices, like turmeric powder, red chili powder as per your capacity to eat spiciness, coriander powder and garam masala
    8. Mix them well and cook for 2-3 minutes. Switch of flame and add freshly squeezed lemon/lime juice. Garnish with finely chopped coriander leaves

Comments

Log in or Register to write a comment.