Aloo Gobhi is a delicious potato and cauliflower curry cooked in an onion-tomato-based curry sauce with subtle spices and a fresh coriander garnish. Aloo Gobhi is characterized by a blend of spices and Nepali cooking techniques mixed with influences from Central Asian, Persian or Afghan foods.
- 1 large cauliflower cut into florets.
- 1 medium potato peeled and cubed.
- ¼ cup of green peas, frozen, is fine.
- 1 tablespoon oil.
- ¼ teaspoon fenugreek seeds.
- ¼ teaspoon cumin seeds.
- ½ teaspoon turmeric powder.
- 2 teaspoon cumin powder.
- ¼ teaspoon chilli powder.
- 1 chilli pepper chopped finely.
- 1″ of ginger, minced.
- 1/2 teaspoon salt & pepper to taste.
- ¼ cup water.
- Cilantro to garnish.
- Heat oil in a big pot over medium heat.
- Add fenugreek and cumin seeds when they pop and become aromatic.
- Potatoes should be added to the pot and cooked until halfway done, stirring every few minutes to keep them from sticking.
- Cook for a further minute or two after adding the turmeric powder to the saucepan.
- Green peas, cumin, chilli powder, ginger, salt, and pepper are added now to the pot after the cauliflower has been added.
- Lower the heat, cover the pot and allow it to cook for 3 minutes.
- After that, open the lid and gently shake the pot. Once you notice the water being released, cook it uncovered for a minute or so.
- If there is no liquid, add about ¼ cup of water, cover the lid again and cook for additional 3-5 minutes, stirring occasionally
- Taste and adjust seasonings
- Turn off the heat once the cauliflower is fully cooked, it should be tender but not mushy.
- Garnish it with chopped cilantro.
Serve it hot and enjoy the most delectable flavours.