How To Make A Delicious CAULIFLOWER CURRY WITHOUT Onion & Garlic | Aloo Gobi Recipe
Recipe Information
Aloo Gobi
Cultural Context
Originating from the Indian subcontinent, Aloo Gobi is a beloved vegetarian dish featuring potatoes and cauliflower, often spiced with turmeric and cumin. It embodies the essence of Indian home cooking, where simple, wholesome ingredients are transformed into comforting meals. Today, Aloo Gobi is enjoyed globally, with numerous variations adapting to local tastes and ingredients.
potatoes
🥗Healthier: sweet potatoes
💰Cheaper: carrots
Sweet potatoes add nutrients while carrots are often less expensive.
cauliflower
🥗Healthier: broccoli
💰Cheaper: cabbage
Broccoli offers similar texture and nutrients, while cabbage is a budget-friendly alternative.
garam masala
🥗Healthier: curry powder
💰Cheaper: mixed spices
Curry powder provides a different flavor profile, while mixed spices can be made at home.
oil
🥗Healthier: coconut oil
💰Cheaper: vegetable oil
Coconut oil adds flavor and health benefits, while vegetable oil is a cost-effective option.
Start by making a paste in a blender jar with ginger, green chili (optional), a large chopped tomato, and a heaped tablespoon of soaked cashew nuts with 1/4 cup of water until smooth.
If the paste isn't smooth enough, add a few more tablespoons of water and blend again.
In a cup, mix 1/4 cup of water with 1 teaspoon of turmeric powder, 1 teaspoon of Kashmiri red chili powder, 1 teaspoon of sweet paprika (optional), 1 teaspoon of ground coriander, and 1/2 teaspoon of ground cumin to create a spice paste.
Heat 2 tablespoons of oil in a pot over medium-high heat until hot, then add diced potatoes with a pinch of turmeric and salt, frying until golden brown.
Remove the potatoes and set them aside in a bowl.
In the same oil, add cauliflower florets with a pinch of salt and turmeric, frying until small brown spots appear, then remove and set aside.
Add 2 1/2 tablespoons of oil to the pot and add whole spices: green cardamoms and cloves (discarding the seeds from the cloves), followed by 1 teaspoon of cumin seeds, allowing them to crackle.
Switch off the stove or lower the heat, then slowly add the spice paste, being cautious of splattering, and turn the heat back to low, stirring until the oil is released.
Add the ginger-tomato-cashew nut paste to the pot, rinsing the blender jar with 1/4 cup of water, and add 1 teaspoon of salt, stirring on medium-low heat until thickened, stirring frequently to prevent burning.
Add the fried potatoes back into the pot with 1 cup of hot water, cover, and cook on low heat for 5 minutes.
After 5 minutes, add the cauliflower and a whole green chili (optional), cover, and cook on low heat for 8 minutes, stirring occasionally to prevent sticking.
After 8 minutes, check the vegetables; if they are not soft, cover and cook for an additional 5 minutes until they are tender but not falling apart.
Taste the curry and add 1 teaspoon of sugar for balance (optional), then add 1/4 cup of frozen green peas, 1/2 teaspoon of garam masala powder, and 1 teaspoon of ghee (optional).
Cover on low heat for 1 minute before serving.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Dietary
Also Known As
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