Aloo Gobi Recipe (Restaurant Style Curry)

Name: Aloo Gobi Recipe (Restaurant Style Curry)
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 4 serving
Ingredients: 15 cashews; ½ cup hot water; 2 tablespoons water; 2 tablespoons oil; 1 tablespoons butter; ½ cup onions; 1 to 1.25 teaspoons ginger garlic paste; 2 to 2.5 cups tomatoes; ¼ teaspoon turmeric powder; ½ teaspoon Kashmiri red chili powder; 1 teaspoon coriander powder; 2.5 to 3 cups cauliflower florets; 2 to 2.5 cups diced potatoes; 1.5 to 2 cups water; salt; ½ teaspoon dried fenugreek leaves; ¼ to ½ teaspoon garam masala; 2 tablespoons cream; 1 inch cinnamon; 1 tej patta; 2 to 3 green cardamoms; 2 to 3 cloves; 1 black cardamom; 1 single thin strand of mace

User Reviews

4.8

111 reviews

Excellent

Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr
Servings
4
Calories
227 kcal
Course
Main Course
Cuisine
Indian

Aloo Gobi Recipe (Restaurant Style Curry)

Chad Simpson

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Aloo Gobi is a flavorful, comforting North Indian dish made with potatoes, cauliflower, onions, herbs, and spices. It can be prepared as a dry stir-fry or as a curry, with the curried version being more popular. This particular Aloo Gobi recipe is a rich, creamy restaurant-style version, cooked in a luscious makhani style sauce. The sauce is made with butter, onions, tomatoes, cashews, spices, herbs, and a touch of cream for a smooth, velvety texture.

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Ingredients

Servings

For Cashew Paste

15 cashews - whole
½ cup hot water - for soaking cashews
2 tablespoons water - for blending cashews

Main Ingredients

2 tablespoons oil - any neutral oil
1 tablespoons butter
½ cup onions - chopped
1 to 1.25 teaspoons ginger garlic paste or 1 inch ginger and 3 to 4 medium garlic cloves crushed in a mortar-pestle
2 to 2.5 cups tomatoes - finely chopped
¼ teaspoon turmeric powder (ground turmeric)
½ teaspoon Kashmiri red chili powder or deghi mirch or ¼ teaspoon red chili powder or cayenne or ½ teaspoon paprika
1 teaspoon coriander powder (ground coriander)
2.5 to 3 cups cauliflower florets - chopped
2 to 2.5 cups diced potatoes or 2 medium-sized potatoes
1.5 to 2 cups water or as needed
salt according to taste
½ teaspoon dried fenugreek leaves (kasuri methi), crushed
¼ to ½ teaspoon garam masala or tandoori masala
2 tablespoons cream - whipping or heavy cream or 3 tablespoons light cream or cooking cream

Whole spices

1 inch cinnamon
1 tej patta (Indian bay leaf)
2 to 3 green cardamoms
2 to 3 cloves
1 black cardamom
1 single thin strand of mace

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Instructions

Preparation

First soak the cashews in warm water for 30 minutes. Then drain the water and blend the cashews to a smooth paste with about 2 tablespoons of water in a small mixer-grinder or blender.
Rinse and peel the potatoes and then dice them. Chop the onions and tomatoes finely.
Rinse and chop the gobi/cauliflower into medium sized florets.
Heat enough water with salt for the florets to be immersed in, on stove top or in the microwave. The water should boil.
Once the water boils, turn off the heat.
Add the rinsed florets and keep them immersed in the hot water for 15 to 20 mins. This is to to get rid of the insects or worms that might be in the cauliflower.
Drain the water and rinse once again the cauliflower with fresh water.
Note that the blanching of cauliflower is an optional step. Skip this step if you use a homegrown cauliflower or if the cauliflower does not have any insects or worms.

Make Onion Tomato Masala

Heat the butter and oil in a pan and add all the whole spices listed above. Fry till the spices become fragrant.
Next add the chopped onions and sauté until they become golden.
Add the ginger-garlic paste. Stir and sauté till the raw aroma of the garlic-ginger disappears
Add the finely chopped tomatoes and sauté till the tomatoes become soft and pulpy. This takes about 5 to 7 minutes on a low to medium heat.
Add the prepared cashew paste and all the spice powders one by one - turmeric powder, red chilli powder and coriander powder.
Stir and sauté until you see fat releasing from the sides of the masala paste.
The masala paste will start getting together and you will clearly see the fat leaving the sides. This process takes about 8 to 10 minutes on a low to medium heat.
Keep stirring often so that the masala does not stick to the pan.

Make Aloo Gobi

Add the cauliflower and the potatoes. Mix well. Then pour water and season with salt as required.
Do add water as needed. Where we live, I get cauliflower which takes more time to cook. Hence I add more water. If the cauliflower takes less time to cook, then add less water.
Cover and cook the curry till the veggies are done but not mushy or falling apart. Stir for a few times when the veggies are simmering.
If the gravy (sauce) thickens too much then just add a few tablespoons of water and simmer for a couple of minutes.
Lastly add the garam masala powder, crushed dry fenugreek leaves (kasuri methi) and cream.
Stir and simmer the curry for half a minute without the lid. You can garnish with chopped coriander leaves or mint leaves if you prefer.
Serve the Aloo Gobi hot or warm dotted with cream or butter and sprinkled with a pinch of garam masala, accompanied with roti, naan or steamed basmati or cumin rice.

Notes

Cauliflower: Use fresh and tender cauliflower. Sometimes your cauliflower may have worms or insects. To get rid of these, blanch the chopped cauliflower in hot boiling water for 15 minutes as I have explained in the stepwise photos above.
Potatoes: To make this dish, you can easily use red skinned potatoes, baby potatoes, russet potatoes and yukon gold (yellow potatoes).
Tomatoes: For a slightly tangy and mildly sweet gravy, make sure to choose tomatoes that are fresh, ripe and red. Do not use tomatoes that are too sour.
Spicing: Feel free to adjust the spices according to your preferences. This recipe is not spicy, so you can add some more green chillies or red chili powder for a spicy taste.
Fat: Most often I make aloo gobi recipe in oil or butter, though you can opt to use ghee.
Cooking Times: Try to cut the potatoes and cauliflower in the same size, so that they get cooked evenly. The cooking time will vary with the kind of potatoes and cauliflower you use.
Consistency: Add less or more water to alter the consistency as you prefer.
Variations: For a hearty meal, add veggies like carrots, green peas, french beans or sweet corn in the aloo gobi curry. You could also some paneer or extra-firm tofu.

Nutrition Information

Show Details

Calories 227kcal (11%) Carbohydrates 34g (11%) Protein 7g (14%) Fat 9g (14%) Saturated Fat 4g (20%) Trans Fat 1g Cholesterol 16mg (5%) Sodium 384mg (16%) Potassium 1139mg (33%) Fiber 7g (28%) Sugar 7g (14%) Vitamin A 758IU (15%) Vitamin B1 (Thiamine) 1mg Vitamin B2 (Riboflavin) 1mg Vitamin B3 (Niacin) 2mg Vitamin B6 1mg Vitamin B12 1µg Vitamin C 101mg (112%) Vitamin D 1µg Vitamin E 1mg Vitamin K 32µg Calcium 80mg (8%) Vitamin B9 (Folate) 116µg Iron 2mg (11%) Magnesium 79mg Phosphorus 190mg Zinc 1mg

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 227 kcal

% Daily Value*

Calories	227kcal	11%
Carbohydrates	34g	11%
Protein	7g	14%
Fat	9g	14%
Saturated Fat	4g	20%
Trans Fat	1g	50%
Cholesterol	16mg	5%
Sodium	384mg	16%
Potassium	1139mg	24%
Fiber	7g	28%
Sugar	7g	14%
Vitamin A	758IU	15%
Vitamin B1 (Thiamine)	1mg
Vitamin B2 (Riboflavin)	1mg
Vitamin B3 (Niacin)	2mg
Vitamin B6	1mg
Vitamin B12	1µg	42%
Vitamin C	101mg	112%
Vitamin D	1µg	5%
Vitamin E	1mg
Vitamin K	32µg
Calcium	80mg	8%
Vitamin B9 (Folate)	116µg
Iron	2mg	11%
Magnesium	79mg	20%
Phosphorus	190mg
Zinc	1mg