The Hubby and I love aloo gobi! We both find that vegetarian Indian (south, north, all of it!) dishes always have so much flavour!
Aloo Gobi (sans aloo)
Ingredients
Onion Tomato Paste
- Oil for cooking
- 1 medium sized onion thinly sliced
- 1 inch ginger or 1 tablespoon ginger paste
- 3 cloves garlic minced
- 2 medium-sized tomato finely chopped
- 8 whole cashews
Other
- Oil for cooking
- 1 teaspoon cumin seeds
- 1 bay leaf
- 1 teaspoon turmeric
- 1 inch cinnamon stick
- 1 teaspoon kashmiri chili powder
- salt to taste
- 1 teaspoon coriander powder
- 1 teaspoon amchur powder
- 2 medium-sized potatoes cubed
- 1 1/2 cups vegetable or chicken stock
- 2 cups cauliflower
- 1 tablespoon kasuri methi dry fenugreek leaves, crushed
- 1 teaspoon garam masala
- 2 tablespoon coriander leaves optional
Instructions
Onion Tomato Paste
- Heat oil in a large pan and sauté onions, garlic, and ginger till they turn translucent.
- Add the tomatoes and sauté well.
- Add the cashews and sauté.
- Cool completely and then blend to smooth paste, adding water as required.
Aloo Gobi
- Add oil to a large saucepot and sauté the cumin seeds, bay leaf, and cinnamon stick till they turn aromatic.
- Add the chili powder and turmeric and sauté for 20 seconds on low heat.
- Add the onion-tomato paste and sauté for 5 minutes.
- Add the coriander powder, amchur powder, and salt.
- Then add the cubed potatoes and 1 cup of the vegetable stock, mixing well.
- Cover and cook for 15 minutes.
- Add the cauliflower florets and additional 1/2 cup of stock, and simmer for 15 minutes or until the potatoes and cauliflower are tender.
- Add the kasuri methi, garam masala, and coriander leaves (if using) and mix well.
Notes
Adapted from Hebbars Kitchen.
ALOO GOBI