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Aloo Gobi (Indian Cauliflower and Potatoes)
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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.