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.
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
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