Aloo Gobhi (Potato and Cauliflower)

By
Prerna Singh
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When I married A and came to the US I had to leave a lot behind! It was a strange feeling to leave your country, your family and your childhood friends and step into a whole new world. But what is even more strange is how this new country, his family and his friends have become so important and close to me. I know that whenever I need them they are just a phone call away. A is lucky enough to be with his friends from childhood and college even today and its crazy when they all come together! And one such friend is A (Yes, yet another A in my life!)

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She was my husband’s friend when I met her for the first time and one among the many new faces I knew nothing about except her name and today she has become one of my closest friends. She has been so appreciative of whatever I’m doing. I receive an email from her every other day suggesting what I should make or what I can do to improve my photography or the blog. One thing she has been asking me again and yet again for is a recipe for Aloo Gobhi. I supposedly made this Aloo Gobhi for her once and she is in love with it since and has been asking me for its recipe forever! So today finally I sat down to share the recipe with her and with all of you.

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Now there are a number of ways in which I make Aloo Gobhi. My mom’s way, my mom-in-law’s way, my way, with gravy, without gravy…… But I am sharing the recipe with which I made it that day (only if I remember clearly enough) for ‘A’. So this one’s for you A!

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Ingredients:

1 medium size cauliflower
2 potatoes (peeled and cut into 1 inch size chunks)
1/4 cup chopped onion
2 tbsp coriander powder
1 tsp red pepper powder (If you want it hotter add to taste)
1 tsp cumin or mustard seeds
1 tsp turmeric
1 tsp curry powder
2 tbsp olive oil
1 tbsp chopped cilantro
Salt

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Method:

Heat oil in a medium size wok or a shallow pan.
Add cumin or mustard seeds (whatever you are using). Once it starts popping, add chopped onion to it.
Saute the onions until it turns golden and then add all the dry ingredients to it.
Mix it all together and then add cut cauliflower and potato. Stir it all together and turn the heat to low.
Cover the pan with a lid and let it cook by stirring occasionally.
Once the vegetables are a little undercooked, take out the lid and let it cook uncovered by stirring after every few minutes until its well cooked.
Garnish it with chopped cilantro and serve with hot roti / paratha or with dal and rice.

Prerna Singh
http://www.indiansimmer.com

55 Comments

  2. […] Indian Simmer – “Living in the US for the past few years I realized that Indian food and cooking is often conceived as complicated, spicy and mostly curry related food,” explains Prerna Singh. “Although in reality is much more than just curry. So that made me present the simple, easy and quick to fix side of Indian food and it also helps me get a platform to present another passion of mine that is photography.” Recommended posts: “A Simple Hindu Pooja Meal” and “Aloo Gobhi (Potato and Cauliflower).” […]

  4. Hello,
    We love your recipes, especially when its on Aloo Gobhi.
    These are so delicious.
    I have always looked at your blog for the various pictures and the way you write.Just Love it!
    You have shared some nice information about Aloo Gobhi in this post.
    The points you mentioned are genuine and perfect.
    The content completely describes about the topic you wanted to portray with us.
    Thanks for sharing such valuable post.

    Regards
    VentairIndia Team

  5. Made this recipe today! I just added some garlic. A little too much tumeric for my taste. It started sticking before it was fully cooked so I added a cup or so of water. Also, it came out a little too soft because I wasn’t careful and left it on a bit too long.

  6. I love caulifower and aloo and also your mouthwatering recepie – simple yet delicious. Reminds me of my Granny. Thanks!!

  7. I just made this with broccoli instead of cauliflower (since that’s what I got in my CSA this week). It was great!! I was really tempted to add some water/liquid, but I did not and just put on the lid and left it on low heat. Worked beautifully, if I’d have added the water it would have been soggy. Thanks for the great recipe!

  8. Your photos are beautiful and my mouth is watering…I love the combination of mustard seeds, potato and cauliflower. I must make this tonight!

  12. I made this last night. Yum!!! I’d also love to see recipes for the other variations–especially the one with gravy.

    You should sell prints of your photos on your website–beautiful!

  22. Thanks a ton you guys! I’m so glad you liked the recipe. This is one of my family’s favorite.
    @squirrelbread- I use cumin seeds mostly but I wrote about mustard seeds only because if you don’t have either of them then you don’t run to the market.

  25. This recipe sounds so delicious, but I’ll tell ya, your photography is GORGEOUS!!!

    Thanks for joining in on Mingle Monday. Have a great week!

  26. Hey, I love your style of Aloo-gobi. You’re right there are hundreds of ways to make.

    btw, that’s good you’ve added the nav menu bar on top of your blog. It’s very convenient to browse your blog now. Thanks! 🙂

  28. Cauliflower has not been my favorite until I had this dish once in Indian Restaurant, since then I have had many time in little different variations and I have loved them all, I am sure I will love this version too!

    I put lot of ginger and garlic in mine!

  30. Yay!!! Thankyou so much Prerna for making this and all those special references…!!!
    I am going to make this tomorrow…
    btw, am going to give the kulfi a shot tonight 🙂

  35. I don’t actually like cauliflower at all, but this post actually makes me want to try it! You make it look so delicious 🙂 Great job as usual 🙂

  51. Not sure if you got my prev comment.

    I had the same feeling when I left India. It took 2 whole years to acclimatize in this new country.
    When we cook for special someone it does come out really well. Loved your gorgeous and eye candy pics.

  53. I had the same feeling when I left India. It took 2 whole years to acclimatize in this new country.

    When you cook for special someone it does come out really well. Loved your gorgeous and eye candy pics.

  54. This dish looks very good to me, because I love cauliflower and potatoes. With these spices I am sure to enjoy a treat. I made your garlic chicken last night for dinner and it was a hit with my husband.

    I enjoy the little stories you share of your life, along with with your recipes. You have a joyful view of life. I feel joy is very important and that food be prepared with LOVE. These two qualities are evident in your words, cooking and photography.

    Your photo of the cauliflower leaves with the light behind it is very nice. I am amazed how you take the simple things and make them so inviting.

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