Cauliflower potato curry (aloo gobi masala)
Curries With Bumbi · ♥ 3.1K likes · 189.6K views · 5 min video
Read about cauliflower in the BrightCulinary Book
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Ingredients
Method
Techniques
- 580 g cauliflower
- 1 tsp Bengali five spice (panch phoron)
- 150 g onions
- 470 g potato
- ¼ cup frozen green peas
- 1 tsp turmeric powder
- 2 tsp Kashmiri chili powder
Spice paste: in a bowl mix a teaspoon of turmeric, two teaspoons of Kashmiri chili powder (start with less), two teaspoons of ground coriander and four tablespoons of water.
Making the spice paste
- 2 tsp ground coriander
- 4 tbsp water
- 2 tbsp oil
Heat two tablespoons of oil; pat the washed cauliflower dry or use a lid against splatter.
Fry the cauliflower with a quarter teaspoon each of turmeric and salt on medium-high until browned in spots; remove to a bowl.
- ¼ tsp turmeric powder
- ¼ tsp salt
- 2–3 tbsp oil
- 3 whole dry bay leaves
- 1 whole dry red chili
Heat two to three tablespoons more oil on medium; add three dry bay leaves, a dry red chili and panch phoron (or cumin seeds).
Add about a quarter teaspoon of hing and the thinly sliced onions, sprinkle with salt and fry a minute.
Tempering whole spices with panch phoron
- 1 tsp finely grated ginger
- 1 tsp finely grated garlic
Add a teaspoon each of grated ginger and garlic, then the spice paste; rinse the paste cup with a little water into the pan.
- water
- 1 whole chopped tomato
- ½ tsp salt
- ⅓ cup hot water
Add the chopped tomato and half a teaspoon of salt, about a third of a cup of hot water, and cover two to three minutes.
- 1 tsp garam masala powder
- ½ cup hot water
Return the fried cauliflower, add a teaspoon of garam masala and half a cup of hot water if dry; cook on low about eight minutes until the cauliflower and potatoes are soft, adding the frozen peas in between (fresh peas go in with the cauliflower).
Simmering until soft
- 1 tsp sugar
- 1 tsp homemade ghee
- chopped coriander
Finish with a teaspoon of ghee and chopped coriander; serve with rice or roti.