Homemade cauliflower curry. (Aloo gobi)
Homemade cauliflower curry. (Aloo gobi)

Hello everybody, I hope you’re having an amazing day today. Today, we’re going to make a special dish, homemade cauliflower curry. (aloo gobi). One of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

Aloo Gobi - Potatoes and cauliflower cooked with onion, tomatoes & spices is a popular Indian Aloo gobi (potatoes & cauliflower) is a popular Indian dish in which potatoes and cauliflower are To me, 'Kerala Curry' brands from NC taste closest to homemade with no dyes or preservatives. Aloo Gobi is always made in dry masala which is quick and simple to make. But try this recipe in gravy style and you'll love it.

Homemade cauliflower curry. (Aloo gobi) is one of the most favored of recent trending meals on earth. It is simple, it’s fast, it tastes delicious. It is enjoyed by millions daily. They are nice and they look fantastic. Homemade cauliflower curry. (Aloo gobi) is something which I’ve loved my entire life.

To get started with this particular recipe, we have to prepare a few ingredients. You can cook homemade cauliflower curry. (aloo gobi) using 13 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Homemade cauliflower curry. (Aloo gobi):
  1. Make ready 1 medium cauliflower
  2. Get 1 medium potato (optional, skip if you want very low carb)
  3. Make ready 1 tbsp jeera powder
  4. Make ready 1 tbsp turmeric powder
  5. Prepare 1.5 tbsp ginger grated
  6. Take 1 tbsp tomato puree or 2 medium tomatoes (diced)
  7. Get 1/2 cup peas
  8. Take 1 tbsp urud daal or chana daal (optional)
  9. Make ready 1 tsp jeera for tampering the oil
  10. Make ready 1-2 dried red chilli(optional)
  11. Prepare Fresh coriander leaves (for garnish - optional)
  12. Take 1 pinch garam masala
  13. Prepare Salt and sugar

All Reviews for Aloo Gobi Masala (Cauliflower and Potato Curry). Aloo Gobi is a classic vegetarian Indian dish translating to potatoes (aloo) cauliflower (gobi). It's a one pot, super simple, comforting dish that's ready quickly. If you're looking for even more easy Indian dishes, this Chicken Curry should be next on your list.

Instructions to make Homemade cauliflower curry. (Aloo gobi):
  1. Cut cauliflower into florets. Dice potato.
  2. Grate ginger. Put turmeric, jeera powder and tomato in a bowl and make a paste with a little water.
  3. Put 1 tbsp oil in a pot and fry cauliflower florets for 1-2 min. The sides can be a little brown but make sure not to burn it. You should get a pleasant aroma. Take it out and keep it in bowl for later. If you are using potato you can fry those as well but it is not necessary if you want to save time.
  4. In the pot heat 1 tbsp oil. Put the urud daal/chana daal, dried red chilli and then add the jeera after 20 -30 sec. Make sure not to burn the daal. Add you spice mixture when the daal has taken a brown colour, approx 20-30 sec. Fry the spice, add a little more water, if needed, to prevent burning. Fry for 1-2 min.
  5. Add potato and cauliflower and fry for 3-4 min. Add a little water.
  6. Add 500 ml water (more if you want more gravy), bring to boil and simmer. Adjust salt and sugar. Simmer for 5 min. Add peas and simmer until you can break a cauliflower with your spatula. Add a little garam masala.
  7. Garnish with coriander leaves.

Aloo Gobhi is our go-to weeknight cauliflower curry with potatoes, onions, tomatoes and some of our favorite spices. Usually paired with spinach daal and rice or simply served with warm homemade parathas, it makes a nourishing weeknight meal. I have started making aloo gobi in my Instant Pot. Aloo gobi is a potato and cauliflower curry recipe originating in the North Indian Punjab region. ("Aloo" is Urdu for potato, while "gobi" means cauliflower.) Considered one of the cornerstone Indian recipes for its simplicity and flexible format, aloo gobi recipes vary from place to place—sometimes. This Pakistani Aloo Gobi curry recipe is authentic, juicy, and mouthwatering thanks to a surprising touch of umami.

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