Alu Gobi / Aloo Gobi / Aloo Gobi Masala
Aloo Gobi / Potato Cauliflower Curry is one of the quickest and easiest curry for rotis / chapathis and its mostly liked by all ages. I regularly make this curry for my rotis when I have very less preparation time. If its made with fresh Gobi ( cauliflower ), the aroma is very good. Aloo Gobi flavored with all the aromatic spices is definitely a very good accompaniment to rotis or pulav.
Ingredients
Gobi / Cauliflower - 1 Medium
Aloo / Potato - 4 or 5 Medium
Tomato - 1 Medium
Onion shredded - 1/2 cup
Oil - 1 tbsp
Cumin Seeds / Jeera - 1 tsp
Pattai / Cinnamon Stick - 1 Medium
Bay Leaves - 2 Medium
Ginger Garlic Paste - 1/2 tbsp
Green Chili - 1 finely chopped
Coriander Leaves - To Garnish
Turmeric Powder - 1 tsp
Garam Masala Powder - 2 tsp
Coriander Cumin Powder / Dhana Jeera Powder - 1 tsp
Red Chili Powder - 1 tsp
Salt - To Taste
Method- Peel the skin off from the potatoes and cut them into cubes of any size as desired. I cut them into medium chunks. Take out the cauliflower florets and wash them with warm water.
- Cut the onions, tomato, green chili and keep all the other ingredients ready.
- In a frying pan / kadai, add oil first. When its heated, add cumin seeds, cinnamon stick, bay leaves, ginger garlic paste and fry them well.
- Then, add the shredded onion, green chili into the kadai and fry them for a minute. When the raw smell goes off, add the tomato pieces and fry for a minute.
- Add the cauliflower florets and the cooked potato cubes ( in case if you cook the potatoes separately in a microwave ) to the kadai. If you don't intend to cook the potatoes separately, then add the potatoes into the kadai with enough water for them to get cooked.
- When the potatoes are cooked three fourth, then add all the washed cauliflower florets into the kadai
- and cook them again on medium flame.
- When the vegetables are cooked to your satisfaction, add all the powders into the kadai and required amount of salt.
- Make sure that the aloo and gobi pieces are coated uniformly with all the powders. Fry them on medium flame for 4-5 minutes.
- Garnish with coriander leaves and serve with your hot rotis or rice pulav.
Variations / Tips
- You can either cook the potatoes separately and add to the kadai or add the uncooked potatoes directly into the kadai and cook them during the process.
- Don't cut the cauliflower florets smaller as they might get smashed while cooking.
- Instead of adding tomato, sometimes i do substitute with Mango powder to inject some sourness into the dish.