PREP TIME 15 mins
COOK TIME 15 mins
TOTAL TIME 30 mins
INGREDIENTS:
- 1.5 cups potatoes cubed from 2 medium potatoes
- 3 teaspoons oil
- 1,5 cups cauliflower separated into florets
- 1 teaspoon cumin seeds
- 1 teaspoon mustard seeds
- 12 curry leaves
- 1 green chili slit
- 1 teaspoon ginger garlic paste or freshly minced
- 1/2 cup onions thinly sliced
- 1 teaspoon chilli powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon coriander powder
- 1/2 teaspoon garam masala powder
- Salt
- 1/2 tablespoon kasuri methi
- 2 teaspoons lemon juice
- 2 tablespoon coriander leaves chopped
INSTRUCTIONS:
Scrub 2 large potatoes thoroughly and cut into 1/2 inch cubes. Place the cubed potatoes soaked in a large bowl of water. This step will remove the excess starch from the potatoes and prevent them from turning mushy.
cubed potatoes soaked in water
Chop 1 small head cauliflower into bite size florets.
Bring a large pot of water to rolling boil, add a big pinch of salt and switch it off. Add the cauliflower florets and let sit for 5 minutes. Drain the florets in a colander and rinse them with cold water immediately to prevent them turning soggy.
blanching cauliflower in hot water.
Heat oil in a heavy pan or kadai. I prefer to make this recipe in cast iron pan. You can use mustard oil, vegetable oil, peanut oil or even sesame oil for this recipe. Once the oil is hot add 1 teaspoon mustard seeds, 1 teaspoon cumin seeds, slit green chilies, minced ginger garlic cloves and saute for a minute. You can also use 1/2 teaspoon ginger garlic paste.
sautéing cumin, green chilies for aloo gobi
Add finely chopped onions and few curry leaves next. Saute for a minute or two until the onions turn a bit soft.
frying onions in oil
Now drain the water from soaked potatoes and add to the pan.
Potatoes added to fried onions
Mix and saute in high flame for a minute. Add cauliflower florets.
cauliflower florets added to potatoes
Mix and add the spice powders- 1/2 teaspoon turmeric powder, 1/2 teaspoon coriander powder, 1 teaspoon chilli powder and 1 teaspoon garam masala powder.
spice powders added for aloo gobi making
Mix well, cover and cook until the potatoes are soft. Takes around 10-12 minutes in medium flame. I do not add any water as sometimes it turns the curry dish mushy, especially if the potatoes are of more starchy variety.
cooking aloo gobi
Open the pan and add crushed kasuri methi or dried fenugreek leaves. Also add 2 teaspoons lemon juice and 2 tablespoons chopped cilantro leaves or coriander leaves.
easy aloo gobi
Mix well and remove from heat. Serve aloo gobi warm or hot.
NOTES:
Do not boil the potatoes for long before adding to the curry. The curry will turn soggy.
You can double or halve the recipe
NUTRITION:
Serving: 3g
Calories: 77kcal
Carbohydrates: 8g
Protein: 2g
Fat: 5g
Saturated Fat: 1g
Sodium: 79mg
Potassium: 213mg
Fiber: 2g
Sugar: 3g
Vitamin A: 367IU
Vitamin C: 109mg
Calcium: 40mg
Iron: 1mg
