Aloo Gobi Curry ( Cauliflower and potato curry)


• Cauliflower 1 cut in florets and shallow fried
• Potato 1 big cut in chunks shallow fried.
• Puree of 2 tomatoes
• Onion one finely chopped
• Green chilli 2 slit
• Clove 2
• Cinnamon stick 1 small
• Bay leaf 1
• Cardamom 2
• Cumin seeds 1 tspn
• Ginger garlic paste 1 tspn
• Red chilli powder 1 ½tspn
• Corriander powder 1 tspn
• Turmeric powder ½tspn
• Garam masala powder  1 tspn
• Kasuri methi ½ tspn
• Curd whisked 2 tbspn
• Corriander leaved finely chopped for garnishing.
• Oil 3 tbpsn
• Salt to taste.
• Water as needed.


• Firstly shallow fry the cauliflower and potato separately and keep them aside.
• In a wok heat oil in a medium- low flame and add Clove, Cardamom, cinnamon stick, bay leaf and cumin / jeera. Fry for a minute and add ginger garlic paste.
• Sautè for a about 30 seconds and add onion and fry until it turns brown.
• Now add red chilli powder, corriander powder and Turmeric powder and fry until the raw smell goes of the masala.
• Next, Include the tomato puree to it. Cover and cook while you sautè intermittently.  Cook until the oil separates from the pan.
• Whisk 2 tablespoon of curd well and add to the onion tomato masala. Mix well, cover and cook for about 5 minutes.
• Now add a cup of water, salt as needed and the shallow fried Cauliflower and potato.
• Cover and cook this until the Cauliflower and potato cooks completely. Add more water if you need a gravy consistency.
• Lastly add garam masala and Kasurimethi and sautè without breaking the vegetables.
• Switch off the stove and garnish with fresh Corriander leaves.

Tastes great with Roti or Rice.


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