Potato cauliflower gravy, popularly known as Aloo-Gobi gravy in India is a very simple, but extremely delicious curry. It serves as a good side dish for almost all vegetarian rice items such as mushroom pulao, peas pulao, steamed white rice, etc and Indian bread items such as roti, chapati, naan, etc. This curry even goes well with regular white bread and wheat bread.
Ingredients:
Potato: 2 cups (cut into 1/2-inch cubes)
Cauliflower: 2 cups
Onion: 1 big (chopped)
Tomato: 1 big (chopped)
Ginger-garlic paste: 1 tsp
Green chili: 2 (slit length-wise)
Fennel seeds: 1/2 tbsp
Cinnamon: 1-inch stick
Cloves: 3
Curry leaves: 1 sprig
Cilantro leaves: 1/2 cup (finely chopped)
Chili powder: 3/4 tbsp
Coriander powder: 2 tbsp
Turmeric powder: 1 tsp
Water: 2 – 3 cups
Lemon juice: 1/2 tbsp
Coconut milk: 1/2 cup
Cooking oil: 1 tbsp
Salt: to taste
Method:
Step 1: Heat oil in a pan and add the cloves, cinnamon and fennel seeds. Once the fennel seeds start to splutter, add the curry leaves and green chili and allow green chili to splutter.
Step 2: Add the onions and saute until translucent. Then add the ginger-garlic paste and saute until the raw smell of ginger-garlic vanishes.
Step 3: Add the tomatoes and turmeric powder. Cover and cook until the tomatoes are well done. Saute occasionally.
Step 4: Now add the potatoes and saute for a few minutes. Then add salt, chili powder and coriander powder. Saute well again. Add 1 cup of water. Cover and cook for 5 – 10 minutes, sauteing occasionally.
Step 5: When the potatoes are almost 90% cooked, add the cauliflower and saute again. Add 1 more cup of water. Cover and cook until both the cauliflower and potatoes are well done.
Step 6: Add the coconut milk and allow to boil for a few minutes. (Note: Add water if needed while adding coconut milk. You can decide to add water or not based on the thickness of the gravy.)
Step 7: Add the lemon juice. Immediately switch off the stove and remove from heat. Garnish with cilantro leaves.
Simply Delicious 