How to Prepare Super Quick Homemade Aloo Gobi (Potato & Cauliflower) Curry

Hello everybody, it is me, Dave, welcome to our recipe page. Today, I will show you a way to make a special dish, Easiest Way to Make Favorite Aloo Gobi (Potato & Cauliflower) Curry. One of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.

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Many things affect the quality of taste from Aloo Gobi (Potato & Cauliflower) Curry, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Aloo Gobi (Potato & Cauliflower) Curry delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Aloo Gobi (Potato & Cauliflower) Curry is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Aloo Gobi (Potato & Cauliflower) Curry estimated approx 40 mins.

To get started with this recipe, we have to first prepare a few ingredients. You can cook Aloo Gobi (Potato & Cauliflower) Curry using 23 ingredients and 12 steps. Here is how you cook that.

This is one my quick weekday meals when I fancy some indian food at home! The key is to prep the other ingredients while the rest is being simmered or cooked, so you'll be done in no time! I keep mine light and added some yoghurt to my sauce to make a paste but still leaving you with a delicious curry taste and consistency! It goes well with some rotis, pickles and any pulses you have (dal, lentils etc)! #aloogobi #curry #cauliflower #potato #indianfood

Ingredients and spices that need to be Make ready to make Aloo Gobi (Potato & Cauliflower) Curry:

1. Potato and Cauliflower
2. 3 medium potatoes, roughly cut in medium sizes (see pic)
3. 1 medium-large cauliflower, cut into medium sized florets
4. 1/4 tsp turmeric
5. 1 tsp cumin seeds
6. Handful fresh curry leaves
7. 1/2 tbsp red chilli flakes (for a medium spice level)
8. 1/4 cup (60 ml) HOT water from the kettle
9. Curry paste and sauce
10. 1 onion, diced
11. 4 medium tomatoes, blended
12. 2 tablespoons tomato puree
13. 1 tsp garlic paste
14. 1/2 tsp ginger paste
15. 1/2 tsp cumin powder
16. 1/2 tsp coriander powder
17. 1/4 tsp turmeric
18. 1/4 cup (60 ml) plain/natural yoghurt
19. 1/4 cup (60 ml) hot water from kettle
20. Salt (pinch)
21. 1/4 tsp sugar (to balance taste)
22. Garnish
23. Coriander (chopped)- To stir in & garnish

Instructions to make to make Aloo Gobi (Potato & Cauliflower) Curry

1. Chop potatoes into medium sized chunks. Set aside.
2. On medium high heat, add 3 tbsp oil. Once hot, add the cumin seeds, red chilli flakes and the curry leaves. Stir for 2-3 mins to avoid spices burning. Add the chopped potatoes with 1/4 tsp turmeric. Stir for 3 mins to coat with spices. Cover (lid on) and let cook for 7 mins, stirring once in between.
3. Meanwhile, chop your cauliflower into florets. Set aside. Dice 1 onion. Set aside.
4. Once 7 mins are over, add the cauliflower to the pan. Stir. Add 1/4 cup (60ml) HOT water. Mix and cover pan (lid on) for 10-12 mins, stirring twice in between.
5. While above is cooking, prepare the Curry Sauce & Paste- blend the tomatoes, tomato paste, garlic and ginger paste. Set aside.
6. Veggies' cook time should be done by now. The cauliflower and potatoes should end up being approximately 80% cooked. Remove all from pan, set aside.
7. Using the same (now empty) pan, on medium high heat, add 1 tbsp oil. Fry the diced onions, coriander powder, cumin powder until browned.
8. Stir in the blended tomatoes, salt and 1/4 tsp turmeric. Cover and let simmer for 7 mins. Sauce will thicken slightly. Balance the taste with 1/4 tsp sugar if needed.
9. Uncover pan. Add 1/4 cup (60ml) plain yoghurt and stir continuously until well combined. Let cook uncovered with the spices for 5 mins. A creamy paste will form.
10. Add 1/4 cup (60ml) of hot water to pan to adjust the consistency of the curry paste. Add the cauliflower and potatoes back to the pan with some coriander. Mix everything.
11. Cover and let simmer for 10-15 mins (stirring occasionally) or until the veggies are cooked through. If the sauce dries up slightly in the process, add 3 tablespoons of water at a time, as needed.
12. Turn off heat. Garnish with chopped coriander. Enjoy with rice/roti/flatbread! :)

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