Aloo Gobhi (Potato and Cauliflower Curry)

I had originally planned to make a lamb curry to go with the leftover dal for dinner tonight. But the cauliflower that I'd gotten for the next night didn't really fit in the fridge and it was late enough that I didn't really want to try to start working on the lamb at that point anyway. So instead, I made aloo gobhi tonight and will try to take another crack at the lamb tomorrow.

This is a fairly uncomplicated version of the dish. Iyer also provides a "restaurant-style" version that incorporates a few more ingredients and is a little more complicated to put together. But I just wanted simple tonight, so I stuck with the basic potatoes, cauliflower, tomatoes, and spices rendition.

Photo goes here.

Aloo Gobhi

Slightly adapted from 660 Curries by Raghavan Iyer

Ingredients

• 2 Tbsp. oil
• 1 Tbsp. ginger paste
• 5 tsp. garlic paste
• 450g potatoes, cut into 2cm cubes
• 2 tsp. bin bhuna hua garam masala
• 1 tsp. coarse sea salt
• 1/4 tsp. ground turmeric
• 450g cauliflower, cut into 3cm florets
• 1 small (~400mL) can diced tomatoes
• 1/4 c. chopped fresh cilantro

Directions

1. Heat the oil over medium heat.
2. Add the ginger and garlic pastes and stir-fry for 30-60 seconds.
3. Add the potatoes, garam masala, salt, and turmeric and stir-fry for 2-4 minutes.
4. Add the cauliflower and tomatoes (with their juices)¹ and stir to combine.
5. Cover and reduce heat to medium-low and simmer for 30 minutes.
6. Sprikle with cilantro and serve.

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¹ I like to swish the can out with a few Tbsp. of water just to make sure I get all the tomato out of the can. Not strictly necessary, but I figure the little bit of extra water doesn't change the consistentcy that much and I might as well not waste the extra little bits of tomato out of the can. ^Back