Punjabi Style Aloo Gobhi
 
Prep time
Cook time
Total time
 
A dry, tangy, mildly spiced potato and cauliflower curry. Perfect accompaniment to rotis, phulkas, parathas and rice dishes.
Author:
Cuisine: North Indian - Punjabi
Serves: 4 servings
Ingredients
  • Cauliflower florets - 2½ cups
  • Potato, peeled and roughly chopped - ¾ cup or 1 potato
  • Red onion - 2, medium, sliced thin
  • Tomatoes - 2 medium, roughly chopped
  • Paste of ginger, garlic and green chili - 3-4 tsp
  • Turmeric - ¼ -1/2 tsp
  • Garam masala - ½ tsp
  • Cumin or jeera - 1 tsp
  • Fennel or saunf - ½ tsp
  • Cilantro, chopped - ½ cup
  • Mustard oil - 2 tbsp (you may use any oil but I believe mustard oil adds a characteristic flavor to Punjabi and other North Indian curries)
Instructions
  1. Take a kadai or heavy bottom pan.
  2. Add 2 tbsp mustard oil. Let it heat well to smoking point. Keep in mind that mustard oil imparts its flavor only when heated to smoking, if not will taste raw.
  3. Add the cumin seeds or jeera and saute for a minute. Add the fennel or saunf and saute.
  4. Add the sliced onions. Let it cook until lightly browned.
  5. Add the ginger-garlic-chili paste now and cook for 1-2 minutes.
  6. Add the turmeric powder, salt to taste.
  7. Now add the chopped tomatoes, and let it cook for 5 minutes. You may lightly mash the tomatoes and can also add about 3-4 tsp of water, no more, to just let it all come together.
  8. Add the potato now, and saute on a medium flame for 3-5 minutes. You may add another tsp of water to cook the potatoes.
  9. Add ½ tsp garam masala.
  10. Add the cauliflower, mix well.
  11. Cook on low to medium, covered for about 5-10 minutes until done.
  12. Garnish with ½ cup chopped cilantro.
  13. Serve hot with phulkas or parathas (rotis).
Recipe by at https://themindfulveggie.com/punjabi-style-aloo-gobhi/