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Classic Aloo Gobi (Potato and Cauliflower Curry)

A family recipe since December 2007

A comforting North Indian favorite of tender cauliflower and potatoes simmered in warm spices. Ready in about 35 minutes, it makes an easy weeknight main or a cozy side.

35 min total4 servings

Ingredients

  • Cauliflower - 1 whole
  • Potatoes - 4 whole
  • Cumin seeds - 1 tsp
  • Ginger-garlic paste - 1 tbsp
  • Tomatoes - 3 whole
  • Red chili powder - 1 tbsp
  • Turmeric powder - 1/2 tsp
  • Garam masala - 1 tsp
  • Coriander powder - 1 1/2 tsp
  • Vegetable oil - 1/4 cup
  • Salt, to taste
  • Coriander leaves

Instructions

  1. 1Prepare the vegetables: break the cauliflower into bite-sized florets and rinse, then peel the potatoes and boil them until tender; set the potatoes aside.
  2. 2Heat the oil in a large kadai or skillet until shimmering, then add the cumin seeds and let them sizzle for a few seconds so they release their aroma.
  3. 3Add the ginger-garlic paste and sauté briefly until fragrant, taking care not to let it brown.
  4. 4Stir in the turmeric, red chili powder, coriander powder, and garam masala and toast the spices for a moment so they bloom and smell fragrant.
  5. 5Add the chopped tomatoes and the cauliflower florets, mix well to coat with the spiced oil, and simmer for about 5 minutes so the tomatoes soften and begin to meld with the cauliflower.
  6. 6Add the boiled potatoes, gently fold everything together, season with salt to taste, and cook until the curry becomes dry and the vegetables are well coated with the spices.
  7. 7Finish by scattering the coriander leaves over the top and give the dish one last gentle toss to combine.
  8. 8Optional: serve warm with chapati or a side of plain yogurt for a cooling contrast.

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