Aloo Gobi (Cauliflower Potato Curry)
, Serves 3
A dry-style North Indian curry of potatoes and cauliflower, cooked covered with warm spices, then finished with tomatoes and fresh coriander.
| 180 g cauliflower florets, chopped to 4 cm | Soak in hot water 3-4 min, drain | Add cauliflower, stir fry 3 min | Add spices, sprinkle water, cover until tender | Add salt, cook covered until soft | Add tomatoes & methi, fry 2-4 min | Finish with amchur, coriander, lemon | |||
| 225 g potatoes (2 medium), cubed 2 cm | Cube potatoes, keep in water | Add potatoes & chili, cover to half done | |||||||
| ½ tbsp ginger (1 cm), minced or grated | Mince ginger & garlic | Sizzle cumin, sauté ginger garlic 30 sec | Stir fry onion until transparent | ||||||
| ½ tbsp garlic (3 to 4 cloves), minced | |||||||||
| 2 to 3 tbsp / 30 to 45 ml oil | |||||||||
| ½ tsp cumin seeds (jeera) | |||||||||
| ¾ to 1 cup / 110 to 150 g onion (1 medium), finely chopped | |||||||||
| 1 green chili, slit or chopped (optional) | |||||||||
| ¾ to 1¼ tsp Kashmiri red chili powder | |||||||||
| ¼ tsp turmeric | |||||||||
| ½ to ¾ tsp roasted cumin powder (jeera powder) | |||||||||
| 1 tsp garam masala | |||||||||
| ¾ to 1 tsp coriander powder | |||||||||
| 2 to 3 tbsp / 30 to 45 ml water, to sprinkle | |||||||||
| ½ to ¾ tsp salt | |||||||||
| ¾ to 1 cup / 130 to 180 g tomatoes (2 medium), finely chopped | |||||||||
| 1 tbsp kasuri methi (dried fenugreek leaves), skip if you don't have | |||||||||
| ½ to 1 tsp amchur (dried mango powder), optional | |||||||||
| 2 tbsp coriander leaves, finely chopped | |||||||||
| lemon juice to serve (optional) |
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