AuthorPooja SundariaCategoryCurry, Lunch, VeganAloo gobhi means the start of winter. I am not a very big fan of cauliflower but this very special curry I usually like it very much. It is spicy cauliflower and potato curry. This is a very popular north Indian dish especially during winter and weddings because it is actually a fascinating winter vegetable with warm spices. In this popular curry potatoes and cauliflower florets are cooked in very special masala, spices and herbs.
This curry can be made in several ways depending on person to person. Today I am sharing my favourite version in ginger-onion-tomatoes based masala with spices. This very special aloo gobhi masala is one the most like vegan dry Indian curry often enjoyed with naan or paratha or chapati.
Indian cuisine is a kind of treasure for food and curry lovers. It is easy to make curry which is always s party winner and an everyday meal with simple ingredients as well.
This gluten-free and vegan recipe is must try dry curry during winters when you easily buy fresh cauliflower for your everyday meal.
This Aloo Gobhi is:
• Vegan
• Gluten-Free
• Quick & Easy
• Delicious
• Perfect to pack in Lunch Box, pa
So go back to your authenticity and enjoy winter specialty… my version aloo Gobhi masala. Stay healthy, stay humble!
Ingredients
Instructions
Heat oil in a heavy bottom pan.
Fry cauliflower and potatoes cubes until they turn brown and set aside.
Heat oil in a pan.
Add cumin seeds and bay leaf in oil and let them crackle for a few seconds.
Add onion and fry until it slightly browned.
Now add ginger and green chillies and fry for another 2 minutes.
Add coriander powder, turmeric powder, Kashmiri red chilli powder and garam masala powder and cook for a minute. Add little water if the masala is burning.
Add socked Kasuri methi (dry fenugreek leaf) and stir.
Add chopped tomatoes and salt to taste and cook until tomatoes completely cooked.
Add tomatoes wedges and stir, do not overcook.
Now add the fried cauliflower and potatoes and mix well.
Cover the pan and cook on low heat for a few minutes.
Add more ginger juliennes and chopped coriander.
Serve hot with chapati or naan or poories.
Ingredients
Directions
Heat oil in a heavy bottom pan.
Fry cauliflower and potatoes cubes until they turn brown and set aside.
Heat oil in a pan.
Add cumin seeds and bay leaf in oil and let them crackle for a few seconds.
Add onion and fry until it slightly browned.
Now add ginger and green chillies and fry for another 2 minutes.
Add coriander powder, turmeric powder, Kashmiri red chilli powder and garam masala powder and cook for a minute. Add little water if the masala is burning.
Add socked Kasuri methi (dry fenugreek leaf) and stir.
Add chopped tomatoes and salt to taste and cook until tomatoes completely cooked.
Add tomatoes wedges and stir, do not overcook.
Now add the fried cauliflower and potatoes and mix well.
Cover the pan and cook on low heat for a few minutes.
Add more ginger juliennes and chopped coriander.
Serve hot with chapati or naan or poories.