Another dry vegetable curry and a common dish across all of India. This recipe for aloo gobi is typical of the Punjabi style, and is very different to what is served at your local curry house or food hall.
Usually, commercially cooked alu gobi has pieces of potato and cauliflower swimming in some gravy – often made from yoghurt or water. This home-cooked version is dry, with crispy edges to the potato, and just-cooked cauliflower. Coming from the north of India, it really suits eating with roti or naan. The wetter versions, usually from the south, are best eaten with rice to absorb the gravy. I will post some wetter vegetable recipes in due course. In the meantime, there is a recipe for avial, a south Indian mixed vegetable curry, which would suit serving with rice.
This is an everyday dish, and is well-suited to a simple meal. It also makes a wonderful side dish to some of the more robust meat dishes.
- Rinse the cauliflower florets in running water.
- Bring a pan of water to the boil, add the salt and cauliflower florets and cook for five minutes, or until cauliflower starts to soften. Drain and set aside.
- Heat the ghee in a large pan and add the potato wedges, cut side down, and cook for ten minutes, turning to ensure the edges brown evenly.
- Add the cauliflower, mix well and cook for three minutes. stirring frequently.
- Add ginger, and mix well. Sprinkle the turmeric, chilli, and salt over the vegetables and toss well.
- Cover the pan tightly. Reduce the heat to very low, and cook for 20 minutes. Stir every five minutes to stop it sticking to the pan. You should not need to add any water, as these vegetables should cook in their own moisture.
- Once the potatoes and cauliflower are cooked, sprinkle with garam masala and coriander leaves. Gently mix then serve.
- 450g of cauliflower is approximately half a medium size cauliflower.