This Indian style dry curry is a personal home favourite, and below is our home recipe passed down for generations. The potatoes are extremely soft, and both them and the cauliflower soak in all the spices. So, even though it’s a dry curry, in some ways it is more full flavoured than the commonly understood “curry”. We like this curry with warm hot bread, and a side dish of fresh, unsweetened yoghurt.
Recipe: Aloo Gobi
2 medium sized potatoes (cut into cubes)
half a medium sized cauliflower (cut into florets)
2 tbsp chopped coriander leaves (optional)
1 tbsp oil
1 tsp lemon juice
1 tsp sugar
1 tsp freshly ground kashmiri chilli powder
1/2 tsp grated ginger
1/4 tsp Black Mustard Seeds
1 tsp Cumin Seeds
1/2 tsp ground coriander seeds
1/2 tsp ground cumin seeds
1/4 tsp Turmeric powder
salt to taste, we prefer Pink Salt
1. Heat oil in a medium sized pan, add Mustard seeds and 1/2 tsp Cumin seeds. When they begin to pop, add ginger paste and fry for about 1/2 min.
2. Add Turmeric powder, chilli powder, coriander powder, cumin powder, cauliflower, potato, salt, sugar, coriander leaves. Mix gently but thoroughly and let it soak in the flavor of spices on a super slow flame for about 20-25mins, until potatoes are soft.
3. Sprinkle lemon juice, mix well and serve with hot bread, rice or puri.
photo: Michael Verhoef
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