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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.
Author: Pavani
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Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Course: Side Dish
Cuisine: north indian
Servings: 46 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

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

Lets check out what my fellow marathoners have cooked today for BM# 57.
Tried this recipe?Mention @cooks_hideout or tag #cookshideout!