Cauliflower and Potato Curry (Aloo Gobi)
User Reviews
5
Cauliflower and Potato Curry (Aloo Gobi)
Description
This Cauliflower and Potato Curry features bite-sized russet potato pieces cooked just until tender and mixed with cauliflower florets in a seasoned tomato base enriched with garlic, ginger, and a carefully balanced mix of garam masala, turmeric, cumin, and mustard seeds. The spices infuse the sauce with savory depth without overpowering the gentle sweetness of the vegetables. Adding frozen peas in the final cooking stage contributes subtle sweetness and texture contrast. Fresh herbs such as mint, parsley, cilantro, basil, or scallion greens are stirred in at the end to enhance the flavor and add a fresh element.
The method involves parboiling the potatoes so they remain firm enough to hold their shape through the simmering in tomato and spices without becoming mushy. Garlic is cooked gently to a golden brown to build flavor without bitterness. The curry is cooked covered to meld flavors and then finished uncovered to allow the sauce to thicken slightly while the vegetables cook through evenly.
This curry can be served on its own or alongside rice or flatbreads for a complete meal. The presence of mildly spicy, earthy spices and fresh herbs makes it flexible for different palates. The texture variation between creamy potatoes, tender cauliflower, and sweet peas gives the dish interest with every bite.
To avoid overcooked potatoes, parboil them until just tender and not soft as they will continue cooking in the curry sauce. Stir the garlic frequently during cooking to prevent burning, which could cause bitterness. Adding lemon juice just before serving can brighten the flavors further.
Ingredients
- 1 russet potato chopped into bite-sized pieces, large
- 1 Tablespoon vegetable oil
- 3 garlic finely chopped, cloves
- 15 ounces diced tomatoes
- 1 head cauliflower cut into small florets, of
- 2 teaspoons garam masala or curry powder
- ½ teaspoon Turmeric
- ½ teaspoon cumin
- ½ teaspoon mustard seeds
- 2 teaspoons ginger minced
- 10 ounces peas frozen
- 1 teaspoon kosher salt plus more to taste
- herbs small handful, chopped; includes mint, parsley, cilantro, basil, scallion greens alternatives
Instructions
- Put the potatoes in a small pot, cover with cold water, and bring to a boil over high heat. Reduce to a simmer, and cook for 5 to 8 minutes, until the potatoes are just cooked through but not soft. Drain and set aside.
- Heat the oil in a large pan over medium heat, then add the garlic and cook, stirring occasionally, until golden brown, around 3 minutes. While the garlic is cooking, drain the can of tomatoes over a measuring cup, collecting the tomato liquid in the cup. Add enough water to make 1 cup of liquid.
- Add the potatoes and tomato liquid mixture to the pan, bring to a boil, and simmer, covered, for 5 minutes. Add the tomatoes, cauliflower, spices, and ginger (or carrot-ginger dressing), and simmer, covered, for 5 more minutes. Add the peas and salt, and cook, uncovered for 10 minutes, or until the cauliflower is cooked through. Stir in herbs and season to taste with salt.
Notes
- Parboil potatoes carefully; they should be just tender but still firm to avoid mushiness in the curry.
- Keep garlic moving in the pan to prevent burning and developing bitter flavor.
- Adding lemon juice just before serving can enhance brightness and overall flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 228 kcal
% Daily Value*
| Calories | 228kcal | 11% |
| Carbohydrates | 40g | 13% |
| Protein | 10g | 20% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.02g | 1% |
| Sodium | 786mg | 33% |
| Potassium | 1214mg | 26% |
| Fiber | 10g | 40% |
| Sugar | 10g | 20% |
| Vitamin A | 671IU | 13% |
| Vitamin C | 114mg | 127% |
| Calcium | 103mg | 10% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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