Aloo Gobi masala | Cauliflower with Potato curry | How to make dry aloo gobi

Easy and simple recipe with step by step pictures.There are many ways of making aloo gobi. This makes a great side dish, goes well with Puri, chapati, phulka or rice.

Ingredients:

2 medium size potatoes
200 to 250 grms of cauliflower or half medium sized cauliflower
1/4 teaspoon turmeric powder
1/2 teaspoon kashmiri chilli powder
1/2 teaspoon coriander powder
1/2 teaspoon garam masala powder
1/2 teaspoon ginger and garlic paste
1/4 teaspoon cumin seeds
generous amount of kasuri methi ( dry fenugreek leaves)
2 medium size tomato puree
1 bay leaf
1 small cinnamon stick
pinch of asafoetida
coriander leaves finely chopped
salt to taste
water
oil

Method:

• First boil the potatoes in a pressure cooker.
• You can also use raw potato, cut them into cubes.
• Then chop the cauliflower into medium florets, wash and rinse them in water nicely.
• You can use the raw cauliflower or can blanch them. Boil some water in a sauce pan then add the cauliflower florets and cook them for 2-3 minutes. Drain out the water and keep it aside.
• Now take the boiled potatoes and mash or chop them roughly into medium size.
• Next in a kadai or sauce pan add some oil, then add bay leaf, cinnamon stick and asafoetida
• Then add cumin seeds. Once its starts changing it's color add ginger and garlic paste.
• Saute till the raw smell is gone.
• Next lower the flame and add all the dry spices red chilli powder, turmeric powder, coriander powder, garam masala powder and kasuri methi.
• Mix everything for few seconds.
• Then add the tomato puree and mix well till the oil oozes out or tomatoes are all cooked.
• Now add roughly chopped boiled potatoes and cauliflower into the masala and mix all nicely.
• Add very little water and simmer for few minutes. As the potatoes and cauliflower are pre cooked, just need all masala to get infused into the veggies.
• If you are using raw then cook for little longer until the veggies are all cooked by adding more water if desired.
• Lastly add the finely chopped cilantro and serve.

Pictorial:

 Heat some oil in a kadai or sauce pan. Once it's hot add one bay leaf, small cinnamon stick, pinch of asafoetida and cumin seeds.

Next add ginger and garlic paste. Saute till all raw smell goes away from the paste.

 

Then on a low flame add all the dry spices red chilli powder, coriander powder, turmeric powder, garam masala powder and kasuri methi ( dry fenugreek leaves ).

                                                   Roast everything for few seconds.

                                                        Then add tomato puree.

                        Cook well till the oil oozes out or until the tomatoes are all cooked.

 Then add in the roughly mashed boiled potatoes ( can also use raw potato) and cauliflower. Mix  all nicely on medium flame for few minutes.

    Since this curry is dry, add little water and cook until masala gets infused into the veggies.

Once everything is all cooked add finely chopped cilantro on top and mix once again.

                                                         Aloo gobi is all ready to serve.

Notes:

1. Blanching the cauliflower makes cooking easier, as sometimes it may take little longer to cook depending upon the quality of the cauliflower.