But why on earth would you take off the most nutritious part? omit for dairy-free, or use coconut yoghurt, omit for gluten-free, or use poppadom instead. Well yes, roasted cashew nuts would make a fine addition to this curry. This is a good time to find your spices too. Vegetarian food blog featuring delicious and nutritious whole food recipes, creative baking and luscious chocolate. Just don’t take the lid off. The number will depend on what type of chilli you use and how hot you want your curry. Heat the olive oil and cumin seeds in a large skillet over medium-high heat until the cumin swells and turns golden brown; stir the onions into the oil and cook about 3 minutes. Serve this as a main meal, or as part of a delicious dinner spread. Stir-fry for a minute or until everything is fragrant, the seeds are popping and the curry leaves are translucent. As potatoes take longer to cook than cauliflower, you need to fry them along with the onions for a few minutes before adding the cauli. Sorry, but couldn’t stop giggling over this. It looks delicious – I love this dish! Heat the oil in a large pan over a moderate heat. Cheap and easy to prepare, this Punjabi curry makes a fabulous vegan main, a go to side dish or part of a greater curry feast. But it’s absolutely fine to use whatever you have in the house. I’m sharing this recipe for cauliflower potato curry with Recipes Made Easy for #CookBlogShare. They really embody the essence of Indian cuisine. It’s also on pretty much every Indian restaurant and takeaway menu here in the UK and in many other parts of the world. Add the curry leaves and seeds and stir-fry for a minute or until everything is fragrant, the seeds are popping and the curry leaves are translucent. Add the tomatoes, salt and remaining spices. Crushed, minced or grated garlic and fresh ginger are also de rigeur. Aloo gobi is a popular Indian curry made with potatoes, cauliflower, tomatoes and spices. That would be a tragedy. It’s not only delicious and easy to make, but it’s also cheap and deeply comforting. Add a splash of water and put the lid on the pan. For more delicious and nutritious recipes follow me on Twitter, Facebook, Instagram or Pinterest. If the green leaves are in good shape, cut them to a suitable size and add them to the curry along with the rest. Cauliflower is a funny vegetable. Add the ginger, mustard seeds, curry leaves, ground turmeric, ground fenugreek, whole green chillies, chilli powder and salt. This is a great recipe with cauliflower as the star of the show rather than in a supporting role. https://www.bbc.co.uk/food/recipes/aloo_gobi_and_jeera_rice_60396 You can grate in the ginger and garlic as soon as you’ve added the cauliflower. Heat the oil in a wide, lidded pan over a medium-high heat. Remove seeds for a milder heat, but keep them in if you like it hot. I’ve not found dried ones to ever have much flavour, so I prefer to leave them out if I can’t get fresh. As with most Indian dishes, spices play a key role. Cut the cauliflower into bite size florets, slightly larger than the potatoes. This is a lovely recipe to make as it’s not only quite easy, but you can prepare the ingredients while the curry cooks. I’m certain bland or dull will not be how he described then it! Then get on with chopping the tomatoes or opening the tin. You can also freeze it for a month, though it might go a bit mushy when you reheat it. Heat oil in a wok or a large heavy-based frying pan (with a lid) over medium heat. medium to large cauliflower – divided into small florets and stem cut into small chunks. When hot, add the onions and fry for 2-3 minutes, or until softened. Just give them a good scrub. The potatoes soak up the spicy flavours and the cauliflower is cooked just enough so that it’s no longer crunchy, but isn’t too soft either. Aloo is the Hindi word for potatoes and similarly, gobi is the one for cauliflower. Your curry will still be delicious. This flavours the oil and thus the whole dish. It doesn’t matter if it’s ready before the curry as it will benefit from steaming in the pot. This version of aloo gobi curry is infused with ginger flavor and does not require onions and garlic. Aloo is the Hindi word for potatoes and similarly, gobi is the one for cauliflower. Thanks for visiting Tin and Thyme. Whilst they’re frying, you can get on with cutting the cauliflower into florets. Here are my best Indian curry recipes to serve this Aloo gobi with: Butter Chicken with Turmeric Pea Rice and Cucumber Mint Salad. You can use whatever type of tomato you like, but I prefer fresh ones when they’re in season. I promise I won’t clutter your inbox - but I do promise to send you amazing recipes, videos, nutrition tips, special offers and giveaways! Although you can get cauliflowers all year round, they’re actually a cool weather crop. It will, however, keep well in a sealed container in the fridge for at least two days. Some fry them first, but I prefer to let the dish cook on low/medium heat while it’s releasing its moisture and cooks in its own juices until the potatoes melt like butter, … Start by quickly frying the seeds and curry leaves, if using. This recipe would definitely disappear in this house! It can be absolutely delicious or really dull. If you try this recipe for aloo gobi, I’d love to hear about it in the comments below. Before you start, it’s a good idea to get the rice on, if that’s what you’re going to eat with your aloo gobi. And as already mentioned, you keep the coriander leaves to scatter over the curry just before serving. There’s absolutely no need. You need to add the aromatics in four stages. When it comes to other spices, things get a bit more flexible. Aloo gobi recipe | How to make aloo gobi - Swasthi's Recipes This is because the spices have time to percolate and infiltrate. Ensure your onions are peeled and sliced before you start cooking. This sounds so tasty and I love the colour too! Test for flavour and seasoning. Cut thick stems into small pieces as they will take longer to cook than the florets. And do please rate it. They give the much needed umami notes, but they also provide sweet and sour tones. Serve as a main or side with a generous amount of coriander leaves scattered over the top. But don’t throw away the stems or green leaves, they make up an important part of the curry. further, add chili powder and turmeric and saute for 20 seconds on low flame. Yyou do the best you can to get kids to eat healthy food and they’ll find a way around it. Waste not, want not. If your tomatoes aren’t quite flavoursome enough, either fresh or tinned, just squeeze a little lemon juice in at the end of cooking. Main crop are best, but it's ok to use whatever potatoes you happen to have. This recipe definitely falls into the delicious category. Hello, welcome to Tin and Thyme. Aloo Gobi, potatoes and cauliflower, is a traditional Northern IndianPunjabi dry curry dish that is very popular across the entire Indian sub continent. When cauliflowers are in season, we eat this cauliflower potato curry a lot. To make this into a more substantial meal, serve a fried egg on top for anyone who wants one. Serve this as a main meal, or as part of a delicious dinner spread. Like most curries, aloo gobi is more delicious on the day after making than it is on the actual day. and you can’t go past my Mango Honey Lassi to cool down your mouth in between bites! A scattering of fresh zingy coriander leaves finishes off the dish most beautifully. 🙂. Aloo gobi is a popular Indian curry made with potatoes, cauliflower, tomatoes and spices. Your email address will not be published. You just need to give the occasional stir to ensure nothing is sticking to the pan. Cauliflower doesn’t take as long to cook as potato, so the florets go into the pot once the potatoes have had a chance to start cooking. Once you’ve got the onions cooking, prepare the potatoes and add them to the pot. Fresh curry leaves give a lovely flavour, but they’re not that easy to get hold of. I also add garam marsala to lift the flavours and add a few top notes of sweetness. You then add the onion, followed by the potatoes and then the cauliflower. Bring to a simmer and cook for a further five to ten minutes. I tried adding unpeeled potatoes to a curry recently though and my son spent ages scraping the sauce off each one and then peeling the skin off even though I’m sure he could barely taste the skin! You should be able to find frozen chapatis to serve this Aloo gobi with in the frozen section of your supermarket. Nigella seeds (kalonji), cumin and turmeric are integral to aloo gobi and curry leaves are desirable if you can get them. It’s really good Midge. Super simple and comforting dish which only takes 30 minutes to bring to your plates. Cook onions for 6-8 minutes or until golden. Do share photos on social media too and use the hashtag #tinandthyme, so I can spot them.