اَعُوْذُ بِاللهِ مِنَ الشَّيْطَانِ الرَّجِيْمِ
بِسْمِ اللهِ الرَّحْمن الرَّحِيْمِ
Assalaamu alaikum wa rahmatullahi wa barakaathu everyone!
Aloo gobi is a common popular curry amongst vegetarians and non-vegetarians alike. Everyone probably has their own version of this famous vegetarian (and vegan!) curry, but this is how my mother has taught me to make it. I have watched a few videos on how people make aloo gobi, but everyone I saw seemed to throw away the stalks and leaves. I’m not entirely sure why, because they are edible, and they do taste good as well. If you have made aloo gobi before and you have always thrown away the stalks and leaves then try it this way. It really does still taste delicious and you don’t end up with wastage.
If you don’t know the language, then aloo means potato and gobi means cauliflower, so the dish is called potato cauliflower basically. If you haven’t heard of this curry, then I don’t know what rock you’ve been living under your whole life (joke), but you need to try this. It’s a welcome change from all the meat that my family and I devour all the time. Devour makes us sound like horrible people, but we’re not. Well, my parents and I aren’t anyway, can’t really say the same for my siblings. JOKE! I love my siblings and they’re not horrible people before anyone gets the wrong idea!
Anyways, kind of going off on a bit of a tangent here so let’s get to talking about this potato and cauliflower curry. Some people like their cauliflower and potato pieces to be hard and not too soft (my dad) whereas some people prefer their cauliflower and potato pieces to be softer and mushier (everyone else in my family). I kind of have to reach a middle ground whenever I make this curry. Not too soft and not too hard.
This potato and cauliflower curry is a delicious and spicy vegetarian curry perfect for curry night!
Aloo gobi is a super simple dish made of spiced cauliflower and potato pieces that are packed with flavour and spices. This classic Indian curry recipe is perfect for when you are looking for a vegetarian twist on Indian curries. The most common and basic Indian vegan curry that you will definitely be adding to your favourite recipes list. This recipe will surely become your go-to for those busy weekday dinner nights, even the kids will love it.
- 1 Medium Cauliflower/Gobi
- 500g Potatoes/Aloo
- 50ml Vegetable OIl
- 2 Onions/Pyaz (finely sliced)
- 1 Tomato (diced)
- 1 tsp Salt/Namak
- 1 tsp Chilli Powder/Laal Mirch Powder
- 2 tsp Turmeric Powder/Haldi
- 2 tsp Cumin Seeds/Jeera (crushed)
- 50ml Water
- Separate the leaves and stalks from the cauliflower
- Finely chop the leaves and stalks
- Cut the cauliflower into small florets
- Heat the vegetable oil in a large pan and add the finely sliced onions and the cauliflower leaves and stalks
- Cook on medium heat for 10-15 minutes until softened
- Add the chopped tomatoes
- Cook until the tomatoes have softened
- Once softened, add the chilli powder and turmeric powder
- Cook the spices for 10-15 minutes ensuring that you stir every now and again to prevent the spices from burning
- Cut the potatoes into similar sized chunks as the florets
- Add the potato and cook for 5 minutes
- Add the cauliflower pieces and water into the pan with the mixture and cover with lid and allowing to cook on low heat, stirring every 5 minutes
- After 20-25 minutes, remove the lid and add the cumin seeds
- Cook for a further 5 minutes
- Your aloo gobi is ready!