ALOO GOBHI: A delicious, dry curry featuring potatoes and cauliflower

A little salt enhances the natural sweetness of cauliflower who is the star of this mildly flavoured, dry curry. Brother of broccoli from the family Brassicaceae, cauliflower is combined with potatoes to become Aloo Gobhi. Such is its charm, it even found its moment in popular culture through a mention in ‘Bend it like Beckham’, the 2002 Indian crossover film, set in London.

PREPARATION TIME: 5 minutes

COOKING TIME: 25 minutes

SERVES: 4

INGREDIENTS

1 cauliflower, large 2 potatoes, medium

1 onion, large

2 inch ginger piece,

5 garlic cloves

2 green chillies

½ tsp turmeric powder

½ tsp red chilli powder

1 tsp garam masala powder

2 tbsp dried fenugreek leaves

3-4 tbsp water, warm

1 tsp salt or according to taste

2 tbsp oil, for cooking

METHOD

Thoroughly wash and cut cauliflower into medium size florets and set aside.

Peel, wash and dice potatoes into small cubes (these should be in proportion to the floret size) and keep aside.

Peel, wash and chop onion and ginger; wash and chop garlic and green chillies and place them in separate bowls.

For the Tempering: Heat oil in a heavy base pan over a medium flame. Add chopped onions and sauté until light brown in colour that will be for 2-3 minutes. Add garlic, ginger, and green chillies, saute for another 2-3 minutes.

Turn the flame to low; add the red chilli powder, turmeric powder and garam masala powder, mix with a splash of water (water is to prevent the dry powders from burning).

Add the cauliflower florets followed by fenugreek leaves to the onion mixture, mix well and fry stirring now and then for 2-3 minutes, over medium to low flame.

Add the potato cubes, mix well and add warm water, mix, cover and cook until the potatoes are done and cauliflower is soft, stirring in between (add more water in tablespoons if the vegetables start to stick to the bottom of the pan).

Add salt, mix and then remove the lid and let the vegetables cook over the medium flame until the extra water has evaporated.

Serve with butter naan or tandoori roti.

RUBY’S TIP

Usually the cauliflower’s own juices are enough for it to cook in. However, if the cauliflower and potato mix seems too dry, add a few tablespoons of water and simmer for a couple of minutes.