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Blogging Marathon# 57: Week 4/ Day 2

Theme: Side Dishes for Rice/ Roti

Dish: Dry Aloo-Gobhi Curry

Today’s side dish is with a popular combination of Aloo and Gobhi (potato and cauliflower). If you have watched ‘Bend it like Beckham‘ movie you know how important it is to learn to make Aloo-GoBHI in Punjabi families 🙂

There are quite a few different ways of making this curry. This particular recipe is from a Telugu cooking show and the chef said this is dhaba style of making this dish. I never ate in a proper dhaba, so I cannot vouch for the authenticity of the curry, but all I can say is it tastes amazing.

The addition of spices gives this curry an awesome flavor. I rarely use ground anardhana in dishes, but in this curry it gives a nice tangy taste that perfectly balances the other spices. Curry goes great with both rice or roti.

Print Recipe
Dry Potato-Cauliflower Curry (Sukhi Aloo-Gobhi Subzi) Yum
Dhaba Style Aloo-Gobhi aka Potato-Cauliflower curry. It is spicy and absolutely delicious with roti or rice.
Dry Potato-Cauliflower Curry (Sukhi Aloo-Gobhi Subzi)
Course side dish
Cuisine north indian
Prep Time 20 minutes
Cook Time 30 minutes
Servings
serving
Ingredients
  • 2 Potato - medium, peeled and chopped
  • 2 cups Cauliflower - florets (about half of a medium cauliflower)
  • 1 Onion - medium, chopped
  • 1 Tomato - medium, chopped
  • 1 tsp Ginger+garlic paste
  • 1 tsp Red Chili flakes - (adjust as per taste)
  • 1 tsp methi Kasoori - , crushed
  • 3 tbsp Cilantro - , finely chopped
For the Spice Mix:
  • 1 tsp Garam Masala - (homemade or store bought)
  • ½ tsp Turmeric
  • to taste Rock Salt (or regular salt)
  • 2 tbsp Besan Chickpea flour /
  • ½ tsp pomegranate seeds Anardana pd/ Ground dried
  • 1 tsp Coriander Ground
  • ½ tsp cumin Ground
For Tempering:
  • 1 tsp Cumin seeds
  • 2 cloves Garlic - , finely minced
Course side dish
Cuisine north indian
Prep Time 20 minutes
Cook Time 30 minutes
Servings
serving
Ingredients
  • 2 Potato - medium, peeled and chopped
  • 2 cups Cauliflower - florets (about half of a medium cauliflower)
  • 1 Onion - medium, chopped
  • 1 Tomato - medium, chopped
  • 1 tsp Ginger+garlic paste
  • 1 tsp Red Chili flakes - (adjust as per taste)
  • 1 tsp methi Kasoori - , crushed
  • 3 tbsp Cilantro - , finely chopped
For the Spice Mix:
  • 1 tsp Garam Masala - (homemade or store bought)
  • ½ tsp Turmeric
  • to taste Rock Salt (or regular salt)
  • 2 tbsp Besan Chickpea flour /
  • ½ tsp pomegranate seeds Anardana pd/ Ground dried
  • 1 tsp Coriander Ground
  • ½ tsp cumin Ground
For Tempering:
  • 1 tsp Cumin seeds
  • 2 cloves Garlic - , finely minced
Dry Potato-Cauliflower Curry (Sukhi Aloo-Gobhi Subzi)
Instructions
  1. Par boil potato and cauliflower until fork tender. I microwave them separately to expedite the process. Heat a large nonstick skillet on medium flame, add 1tbsp oil and saute potato and cauliflower separately until lightly golden, about 8~10 minutes. Alternately you can deep fry uncooked veggies until golden. Remove onto a paper towel lined plate.
  2. Heat 2tbsp oil, add onions, ginger+garlic paste and cook for 4~5 minutes or until the onion turns lightly browned around the edges.
  3. Add tomato and cook till mushy. Next add the fried potato and cauliflower, mix well and cook for 2~3 minutes.
  4. In the meantime, combine the spices for the spice mix in a small bowl. Stir well and add this to the veggie mixture, cover and cook on low flame for all the flavors to mingle, about 6~8 minutes.
  5. Next add crushed red pepper flakes, kasoori methi and chopped cilantro. Cook covered for another 5 minutes. Turn off the heat and add the curry to the serving bowl.
  6. For the Tempering: Heat 2tsp oil in a small pan, add the cumin seeds and garlic. Once the seeds start to splutter and garlic is golden, pour the tempering over the curry. Serve with roti or rice.
Recipe Notes

Lets check out what my fellow marathoners have cooked today for BM# 57.

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