Get ready to embark on a culinary journey that will transport your taste buds straight to the vibrant streets of India with this incredibly simple yet mouthwatering Cauliflower Potato Curry (Aloo Gobi). Imagine a dish so packed with flavor, so comforting, and so easy to prepare that it will become an instant favorite in your home. Whether you're a seasoned cook or a kitchen novice, this recipe promises to deliver a restaurant-quality meal that will have everyone asking for seconds!
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: Indian
Serves: 4 servings
Ingredients
- 1 medium cauliflower, cut into florets
- 2 medium potatoes, diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- 2 tablespoons curry powder
- 1 can diced tomatoes
- Salt, to taste
- Fresh cilantro, for garnish
Instructions
- Prepare all ingredients by washing and chopping cauliflower into even florets, dicing potatoes into 1-inch cubes, finely chopping onion, mincing garlic and ginger.
- Heat a large skillet or deep pan over medium heat and add 2 tablespoons of vegetable oil. Once the oil is hot, add chopped onions and sauté until they become translucent and lightly golden, approximately 3-4 minutes.
- Add minced garlic and ginger to the onions, stirring continuously to prevent burning. Cook for an additional 1-2 minutes until fragrant.
- Sprinkle curry powder over the onion mixture and stir well to coat and release the spices' aromatic oils, cooking for about 30 seconds.
- Add diced potatoes to the pan, stirring to coat with spices. Cook for 5 minutes, allowing potatoes to start softening and developing slight golden edges.
- Pour in the canned diced tomatoes, stirring to combine with potatoes and spice mixture. Reduce heat to medium-low and let simmer for 3-4 minutes.
- Add cauliflower florets to the pan, gently mixing to distribute evenly. Sprinkle salt to taste and cover the pan with a tight-fitting lid.
- Cook covered for 12-15 minutes, stirring occasionally to prevent sticking. The vegetables should become tender but not mushy, with cauliflower maintaining some firmness.
- Once vegetables are cooked, remove lid and allow any excess moisture to evaporate, creating a slightly dry curry texture.
- Taste and adjust seasoning if needed. Transfer to a serving dish and garnish generously with freshly chopped cilantro.
- Serve hot alongside steamed basmati rice or warm naan bread for a complete meal.
Tips
- Cut vegetables uniformly to ensure even cooking and consistent texture.
- Toast your curry powder briefly to enhance its aromatic flavors before adding other ingredients.
- Use a heavy-bottomed pan to prevent burning and ensure even heat distribution.
- Don't overcook the vegetables - you want them tender but still with a slight bite.
- Fresh cilantro is key to brightening the final dish, so don't skip the garnish!
- For a vegan version, ensure you use vegetable oil and skip any dairy accompaniments.
- If you like extra heat, add a chopped green chili with the garlic and ginger.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 35g
Protein: 6g
Fat: 4g
Saturated Fat: g
Cholesterol: 0mg
