I’ve actually never made Aloo Gobhi before this, despite it being such a popular dish, but I had cauliflower in the fridge that I had no clue how to use, and I had some potatoes lying around, so I thought “Why not?”
- 300g potato, cubed
- 200g cauliflower, cut into florets
- 2 medium onions, diced
- 2 small tomatoes, diced
- 5 garlic cloves, finely minced
- 1 inch piece ginger, grated
- 4 whole green chillies
- 1 tsp cumin seeds
- Kasuri methi (dried fenugreek leaves), small handful
- 1 tbsp butter
- Oil (preferably flavorless)
Spices:
- ½ tsp turmeric
- 1 tbsp chilli powder
- 3-4 tbsp curry powder (I used the Mehran brand)
- Salt, as needed
Boil the potatoes and cauliflower together in salted water (make sure the pieces of potato and cauliflower are the same size) until done.
In a large pan, heat the butter along with a little oil.
Once hot, add the cumin seeds, and when they turn brown, add the onions, garlic and green chillies. Add a little salt, and then add the tomatoes and ginger. Once the tomatoes have softened, add the spices, and cook for 3-4 minutes to get rid of the raw masala taste.
Check for salt, add the kasuri methi (crush the dried leaves between your palms before adding it) and then mix in the cauliflower and potato slowly, making sure to not break any of the pieces.
Serve hot, with rice or roti.
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