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.
Dry Potato-Cauliflower Curry (Sukhi Aloo-Gobhi Subzi)
Dhaba Style Aloo-Gobhi aka Potato-Cauliflower curry. It is spicy and absolutely delicious with roti or rice.
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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
Instructions
- 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.
- Heat 2tbsp oil, add onions, ginger+garlic paste and cook for 4~5 minutes or until the onion turns lightly browned around the edges.
- Add tomato and cook till mushy. Next add the fried potato and cauliflower, mix well and cook for 2~3 minutes.
- 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.
- 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.
- 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.
Notes
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Sowmya :)
I love this combination of cauliflower and potatoes…your dish looks so appetizing.
Sapana Behl
Love aloo gobhi and I make it once a week.Looks tempting.
Shyam
Looks NICE!
Varadas Kitchen
I like the spice mix you have used. Potato and cauliflower is such a popular combo. Love this variation.
Sandhya Ramakrishnan
What a wonderful subzi this is. Love making aloo gobhi 🙂
Harini-Jaya Rupanagudi
Love the spice mix in the classic combo !
Priya Suresh
Such a beautiful curry, just irresistible..Love to finish that bowl anytime.
sneha datar
Inviting subzi, aloo and cauliflower all time favorite.
Global Tastes & Travels Inc.
thats one of my fave movies and this is one of the first Indian foods I ever cooked
Global Tastes & Travels Inc.
thats one of my fave movies and this is one of the first Indian foods I ever cooked