Aloo Gobi - Potato Cauliflower curry

 Aloo means Potato in Hindi and Gobi is Cauliflower. This dish is a simple, rustic, vegetarian delight to take you back to simple eating after all the feasting over the holiday season.

We are all back at work and I keep looking for simple and easy things to cook, as well as use up the vegetables in the fridge.  My husband was craving this North Indian staple so here it is! It is Friday night and we decided to just get some fresh naans from our local take away Indian to go with this curry.

Ingredients:

1/2 a head of cauliflower - about 600 grams, washed, cut into florets

500 grams of potatoes - washed, peeled and cubed

2 green chillies - slit

1 large red onion - chopped

2 ripe tomatoes - chopped

chopped coriander leaves for garnish

3-4 tablespoons cooking oil

1 teaspoon cumin seeds

1 tablespoon ginger garlic paste

1/2 teaspoon turmeric powder

2 teaspoons Kashmiri chilli powder

2 teaspoons coriander powder

1 teaspoon cumin powder (Tip: dry roast some cumin seeds and using a mortar and pestle, powder it.)

1/2 teaspoon dried mango powder (optional)

1/2 teaspoon garam masala

1 teaspoon dried fenugreek (methi) leaves

salt to taste

Method:

Heat oil in a saucepan. Add the cumin seeds.  When they sizzle, add the green chillies and chopped onions.  Sauté till the onions start to caramalise. Next add  chopped tomatoes. Sauté till the tomatoes go mushy.

Next add the chilli powder, coriander powder, cumin powder and turmeric powder. Sauté in a low flame to release the flavours and to get a rich deep red colour.

Add 1 cup of water and add in the potato and cauliflower.

Cook till tender.

If you want the curry to be dry, cook with the lid off and let the water dry off. 

Finish off by adding garam masala, methi leaves and dry mango powder if using.

Lastly, garnish with chopped coriander leaves and serve hot with rice, naan, chapattis or parathas.