Aloo Gobi
This is one of my family's favorites. Even the kids love it! I originally found this on another recipe website.
This is one of my family's favorites. Even the kids love it! I originally found this on another recipe website.
- 1 teaspoon salt
- 1/4 cup vegetable oil
- 2 cans diced tomatoes
- 2 teaspoons garam masala
- 1 large onion peeled and cut into small pieces
- 1 bunch fresh coriander separated into stalks and leaves and roughly chopped
- 1 small green chilies chopped into small pieces (or one teaspoon chili powder)
- 1 large cauliflower leaves removed and cut evenly into eighths
- 3 large potatoes peeled and cut into even pieces
- fresh ginger
- fresh garlic
- 1 teaspoon cumin seed
- 2 teaspoons turmeric
- Carbohydrate 33.8724245188142 g
- Cholesterol 0 mg
- Fat 4.96961966345524 g
- Fiber 6.72040104958749 g
- Protein 5.6165640383814 g
- Saturated Fat 0.420443172467629 g
- Serving Size 1 1 Serving (303g)
- Sodium 45.1846249997858 mg
- Sugar 27.1520234692267 g
- Trans Fat 0.158301273153385 g
- Calories 192 calories
Step-by-step
- Heat vegetable oil in a large saucepan.
- Add the chopped onion and one teaspoon of cumin seeds to the oil.
- Stir together and cook until onions become creamy, golden, and translucent.
- Add chopped coriander stalks, two teaspoons of turmeric, and one teaspoon of salt.
- Add chopped chillis (according to taste) Stir tomatoes into onion mixture.
- Add ginger and garlic; mix thoroughly.
- Add potatoes and cauliflower to the sauce plus a few tablespoons of water (ensuring that the mixture doesn't stick to the saucepan).
- Ensure that the potatoes and cauliflower are coated with the curry sauce.
- Cover and allow to simmer for twenty minutes (or until potatoes are cooked).
- Add two teaspoons of Garam Masala and stir.
- Sprinkle chopped coriander leaves on top of the curry.
- Turn off the heat, cover, and leave for as long as possible before serving.
Covering the saucepan during the twenty-minute simmer requires close attention because trapped steam dictates whether the potatoes soften evenly before the cauliflower disintegrates. Too much moisture yields mush, whereas insufficient liquid burns the bottom of the pan before the starches cook through.
- Crush fresh garlic and ginger into a paste rather than using dried powders to ensure the volatile oils bind directly with the hot vegetable oil and cumin seeds.
- Separate coriander stalks from the leaves, cooking the fibrous stalks early with the turmeric and salt while reserving the tender leaves strictly for raw garnish at the end.
- Adjusting quantities downward requires monitoring the liquid levels more aggressively since smaller volumes evaporate much faster in standard heavy saucepans.
Allowing the finished curry to rest off the heat lets the added garam masala penetrate the vegetable cells without losing its distinct aromatic top notes. Fresh tomatoes contribute natural acidity that balances the earthy turmeric, making canned alternatives a serviceable shortcut only if they lack added calcium chloride which inhibits softening.
