Wednesday, 26 March 2014

Aloo gobi Gravy / Aloo gobi Rasedar / Cauliflower Potato Curry

This dish comes under the everyday curries list. This is one of the simple and tasty curry you can prepare and have with phulkas, Chapati or rice. This dish is prepared with very less masala and oil. The main advantage of making this dish for dinner is that you can prepare sandwiches for next day breakfast with the left over curry  :-)

Ingredients required:-

Cauliflower – Separated into small florets (handful)
Potatoes – Diced – 2 
Tomatoes chopped – 2
Onion chopped – 1 
Ginger – 1 inch piece
Garlic pods – 3
Coriander powder – 1 tsp 
Green chillies –  1 
Turmeric powder – 1/2 tsp
Red Chilli powder  – 1 tsp
Cumin Seeds – 1 tbsp
Salt As required
water 1 cup


1. Chop onion, garlic, ginger and green chilli and make it into a smooth paste using a blender and keep it aside.

2. Chop tomatoes, grind it to puree and keep it aside.

3. Heat oil in a pressure cooker and add cumin seeds into it.

4. Add ground onion paste to this and saute for 3 minutes.

5. Once the onion turns to light brown color add the pureed tomatoes to this and saute.

6. Saute this for 4 more minutes or till the oil separates.

7. Add turmeric powder, Chilli powder, coriander powder and salt and add little water and allow it to boil. Stir in between and cook till the oil gets separated.

8. Once this masala is ready add the cauliflower and potatoes to this and saute for 3 minutes.

9. Add 1 cup water or enough water to cover the vegetables.

10. Pressure cook it in medium till 2 whistles.

11. Garnish with coriander leaves and serve hot with roti, parathas or rice.

You can add peas also to this gravy.
Add more chilli powder if you like to make it more spicy. With the above measurement the gravy will come out medium spicy.
Make sure that the cauliflower is cleaned properly. Do wash and clean cauliflower and put it in hot water (add pinch of turmeric also) for sometime.

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