Sunday 23 March 2014

Aloo Gobi - Potato and Cauliflower Curry

Assalamu alaikum wa rahmatullahi wa barakatuhu!

In the Name of Allah, Most Gracious, Most Merciful

Aloo Gobi - a quintessential Pakistani dish.

 It seems that everyone has a version of this famous vegetarian curry but this is my mother's version - and the best, in my opinion! :)
Aloo is the potato, and who doesn't love potatoes? Gobi is cauliflower - a vegetable that is quite under used in my opinion. Cauliflower Cheese is one of it's classic uses, but I'm not sure of many others. 
I know that in our house when a fresh cauliflower is bought, it usually means that a version of these are about to be made! Anyways, do try this simple curry - you'll be surprised at how filling it is and it'll be a welcome change from all that chicken and lamb.

A Simple List of Ingredients:

1. Vegetable Oil

2. Onions
3. Garlic
4. Ginger
5. Plum Tomatoes Tin
6. Salt
7. Red Chilli Powder
8. Cumin Seeds
9. Ground Coriander
10. Ground Turmeric
11. Cauliflower
12. Potatoes
13. Fresh Coriander
14. Green Chillies

Bismillah, let's begin!

Heat Vegetable Oil in a large saucepan.

Take a few Onions.

Peel and slice them, and then add to the hot oil.

Give them a stir.

Stir fry and then cover. Place on a low heat for 10 minutes.

Take Tinned Tomatoes, Garlic and Ginger.

Put the tomatoes into a blender. 

Fill the empty tin with Water.

Pour the water into the blender as well.

Blend until smooth.

Pour the blended mixture into a container. We will only be using half of this - the other half you can use for another dish in place of tinned tomatoes.

Next, in the same blender, put the ginger.

And the garlic.

Along with a splash of Water.

Blend until smooth.

Uncover the onions. They should have softened by now. Stir fry for a minute or two to get them golden brown.

Add half of the blended tomatoes to the pan. 

Mix in and fry for a few minutes.

Then pour in all of the ginger garlic paste.

Mix well, and allow to bubble for a minute or two.

Now, time for the spices! Take Salt, Red Chilli Powder, Cumin Seeds, Ground Turmeric and Ground Coriander.

Add them to the pan and allow the magic to begin!

Stir fry on a medium heat for 10 minutes or until the oil rises.

Next, take the star of the show - the fresh Cauliflower which has been chopped into florets. 

Add it to the pan. 

Stir well and coat in the sauce. Bring to the boil and then cover. Simmer on the lowest heat for 10 minutes.

Now, it's time to prepare the Potatoes. There can be no Gobi without Aloo!

Peel and cube the potatoes.

Once the cauliflower has simmered for 10 minutes, add in the cubed potatoes.

Stir in and bring to the boil. Cover and simmer on the lowest heat for 10 minutes or until the potatoes are cooked through. 

Uncover and gently stir fry on a medium to high heat to dry the curry out. I think my mother was in a bit of a rush this day so she didn't dry it out that much but usually we do :)

Finally, throw in some Fresh Coriander and Green Chillies.

Give the curry a final stir, and serve! Traditionally, we always serve this with fresh homemade roti but boiled rice would be good too.

Full Written Recipe:

Aloo Gobi (Potato and Cauliflower Curry)

Few tablespoons Vegetable Oil
3 Onions, peeled and sliced
2 inch Ginger, peeled and roughly chopped
4 Garlic Cloves, peeled
1 tin Plum Tomatoes
1 teaspoon Salt
1 and ½ teaspoon Red Chilli Powder
2 teaspoons Cumin Seeds
2 teaspoons Ground Coriander
¼ teaspoons Ground Turmeric
1 small Cauliflower, cut into florets
2 Potatoes, peeled and cubed
Handful Fresh Coriander, chopped
3 Green Chillies, chopped


        Heat the oil in a large saucepan, and add in the sliced onions. Stir fry for a few minutes and then cover. Simmer on a low heat for 10 minutes to allow the onions to soften.

        Put the ginger and garlic into a blender with a little water, and blend until smooth. Set aside.

          Put the plum tomatoes into the same blender along with a tin full of water. Blend until smooth.

          Once the onions are soft and golden brown, add in half of the tomato mixture. You can use the other half for a different curry.

          Stir well and fry for a few minutes. Then, add the ginger garlic mixture. Fry again for a few minutes.

          Next, add the salt, red chilli powder, cumin seeds, ground coriander and ground turmeric. Stir fry on a medium heat until the oil rises – about 10 minutes.

          Add in the cauliflower and stir well to coat in the sauce. Cover for 10 minutes on a low heat.

          Then, throw in the cubed potatoes. Stir and bring to the boil. Simmer on lowest heat for 10 minutes or until potatoes are cooked through. Uncover and stir fry on a medium heat until the curry dries out a little and the oil rises.

          Add in the chopped coriander and chopped green chillies. Cook for 1 minute and then serve!

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