Introduction

A tasty, warming North Indian meal composed of potatoes and cauliflower is called aloo gobi. Here’s a recipe for aloo gobi that’s different yet just as delicious: a rich rendition akin to what you’d find at a restaurant.

Total Time for Aloo Gobi

Preparation Time	30 mins
Cock Time	30 mins
Total Time	1 hr
Servings	4

Ingredients for Aloo Gobi

Ingredients for Cashew Paste

• fifteen whole cashews
• ½ cup of hot water – for soaking cashews
• 2 tablespoons of water – for blending cashews

Main Ingredients

• 2 tablespoons of oil – any neutral oil
• 1 tablespoons of Butter
• ½ cup of chopped onions or 1 medium-sized onion
• 1 to 1.25 teaspoons of Ginger Garlic Paste or 1-inch ginger and 3 to 4 medium garlic cloves crushed in a mortar-pestle
• 2 to 2.5 cups of finely chopped tomatoes or 2 large tomatoes
• ¼ teaspoon of turmeric powder
• ½ teaspoon of Kashmiri red chili powder or deghi mirch or ¼ teaspoon red chili powder or cayenne
• 1 teaspoon of Coriander Powder
• 2.5 to 3 cups of chopped cauliflower florets or 1 medium-sized cauliflower
• 2 to 2.5 cups of diced potatoes or 2 medium-sized potatoes
• 2 tablespoons of cream – whipping cream or heavy cream or 3 tablespoons light cream or cooking cream
• ½ teaspoon of dried fenugreek leaves (Kasuri methi), crushed
• ¼ to ½ teaspoon of Garam Masala or tandoori masala powder
• 1.5 to 2 cups of water or as needed
• salt as needed

Whole Spices

• One-inch cinnamon
• One Indian bay leaf (tej patta)
• two or three green cardamom
• two to three cloves
• One single black cardamom
• One single mace thread

How To Make Aloo Gobi

Preparation

1. The cashews should first soak for 30 minutes in warm water. Next, drain and use a blender or grinder to mix them into a smooth paste with about 2 tablespoons of water.
2. Peel and rinse the potatoes, then cut them into dice. Finely chop the tomatoes and onions.
3. After washing, chop the cauliflower or gobi into medium-sized florets.
4. Either on the stovetop or in the microwave, heat up enough water with salt to submerge the florets.
5. After rinsing, add the florets and submerge them in the boiling water for 15 to 20 minutes. This is to remove any potential worms or insects from the cauliflower.
6. After draining, give the cauliflower another rinse under fresh water.
7. Keep in mind that blanching cauliflower is completely optional. If you are using a homegrown cauliflower or if it is free of worms or insects, you can skip this step.

Making Aloo Gobi Curry

1. In a pan, heat the butter and oil. Add all of the whole spices or garam masala mentioned above. When the spices are aromatic, add them and sauté.
2. Add the chopped onions next, and sauté them until golden.
3. Add the garlic and ginger paste. Stir and cook until the raw ginger-garlic smell disappears.
4. After adding the diced tomatoes, sauté them until they are mushy and pulpy. On a low to medium flame, this takes around five to seven minutes.
5. Stir in the cashew paste and each of the powdered spices (turmeric, red chili, and coriander) one by one.
6. Cook and stir until fat begins to emerge from the masala paste’s edges.
7. The masala paste will begin to come together, and the fat will be visibly dripping off the sides. About 8 to 10 minutes are needed for this process on a low to medium burner.
8. Stir frequently to prevent the masala from sticking to the pan.
9. Add the potatoes and the cauliflower. Mix thoroughly. Next, add water and salt to taste as needed.
10. Add water as needed. I get cauliflower where we reside, and it takes longer to cook. I therefore add extra water. Use less water if it takes less time for the cauliflower to cook.
11. Cook the curry with a lid on until the vegetables are tender but not mushy. While the vegetables are cooking, give them a couple stirs.
12. Simply add a few tablespoons of water and boil for a few minutes if the gravy (sauce) thickens too much.
13. Add the cream, crushed kasuri methi, and garam masala powder last.
14. Remove the lid, stir, and simmer the curry for 30 seconds. If desired, you can add chopped mint or coriander leaves as a garnish.
15. Serve hot aloo gobi with steaming basmati or cumin rice, rotis, or naan, and a dash of garam spice. You may also serve it dotted with cream or butter.

Nutrition Facts of Aloo Gobi

227	9g	34g	7g
Calories	Fat	Carbs	Protein

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