Aloo Gobi Recipe (Restaurant Style Curry)
User Reviews
4.8
74 reviews
Excellent
-
Prep Time
30 mins
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Cook Time
30 mins
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Total Time
1 hr
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Servings
4
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Calories
227 kcal
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Course
Main Course
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Cuisine
Indian
Aloo Gobi Recipe (Restaurant Style Curry)
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This Aloo Gobi curry blends tender cauliflower florets and diced potatoes in a rich onion-tomato masala with warming Indian spices. A smooth cashew paste enriches the sauce, while whole spices add aromatic depth. The dish features a balance of textures from soft vegetables and creamy gravy, suitable for serving with rice or bread.
Description
The Aloo Gobi Recipe creates a restaurant-style Indian curry by first soaking cashews to blend into a smooth paste that thickens and enriches the sauce. Cauliflower florets and diced potatoes are prepared and optionally blanched to remove any impurities. The base is made by sautéing butter and oil with chopped onions, followed by ginger-garlic paste and finely chopped tomatoes. Ground turmeric, Kashmiri red chili powder, coriander powder, fenugreek leaves, and garam masala spice the dish, while whole spices like cinnamon, cardamoms, cloves, black cardamom, and mace lend aroma.
The vegetables cook in this masala with water incorporated to form a gravy with a rich and mild flavor. The cream added at the end smooths the consistency and enhances richness. The result is a curry with tender vegetables and a spiced but creamy sauce that pairs well with Indian breads or steamed rice.
Blanching cauliflower is optional but helps ensure cleanliness and can improve texture. The recipe allows flexibility in potatoes and spicing to suit taste preferences. Using fresh, ripe tomatoes lends a slightly sweet tang, balancing spices. Cooking times depend on vegetable size and type.
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Ingredients
For Cashew Paste
- 15 cashews - whole
- ½ cup water for soaking cashews, hot
- 2 tablespoons water - for blending cashews
Main Ingredients
- 2 tablespoons neutral cooking oil any neutral oil, generic cooking oil
- 1 tablespoons butter
- ½ cup onion 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 tomato 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 chopped, florets
- 2 to 2.5 cups potatoes or 2 medium-sized potatoes, diced
- 1.5 to 2 cups water or as needed
- salt according to taste
- ½ teaspoon fenugreek leaves kasuri methi), crushed, dried
- 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 cardamom
- 2 to 3 cloves
- 1 black cardamom
- 1 ingle thin strand of mace
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
- Blanch cauliflower in hot water for 15 minutes to remove insects and improve texture, especially if not homegrown.
- Use ripe, fresh tomatoes for a balanced tangy and sweet gravy; avoid overly sour tomatoes.
- Select potato variety carefully; red skinned, russet, Yukon gold, or baby potatoes all work well.
- Cut potatoes and cauliflower into similar sizes to ensure even cooking.
- Adjust spice levels to preference; this recipe is mildly spiced but can be made hotter by adding chili.
- Butter or ghee can be used for richer flavor instead of just oil.
- Add other vegetables like carrots or peas for variation.
Nutrition Information
Show Details
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
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 |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
74 reviews
Excellent
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