Notify me of follow-up comments by email. This recipe definitely falls into the delicious category. Waste not, want not. You can use whatever type of tomato you like, but I prefer fresh ones when they’re in season. I’m Choclette, a vegetarian home cook and whole food recipe developer. Check out my recipe for raita here. If you’d like more cauliflower recipes, follow the link and you’ll find I have a few. You should be able to find frozen chapatis to serve this Aloo gobi with in the frozen section of your supermarket. Serve with rice or flatbreads and maybe some yoghurt. You need to add the aromatics in four stages. Your email address will not be published. Read More, Copyright Choclette @ Tin and Thyme © 2020 - All Rights Reserved, Subscribe and receive my FREE 7 day vegetarian meal plan. But it’s absolutely fine to use whatever you have in the house. Super simple and comforting dish which only takes 30 minutes to bring to your plates. Tomatoes play a crucial role in this cauliflower and potato curry. Have you any top tips? You can also freeze it for a month, though it might go a bit mushy when you reheat it. If your tomatoes aren’t quite flavoursome enough, either fresh or tinned, just squeeze a little lemon juice in at the end of cooking. There’s absolutely no need. Cheap and easy to prepare, this Punjabi curry makes a fabulous vegan main, a go to side dish or part of a greater curry feast. This only takes a minute, so you need to add the onions in as soon as the spices are ready to avoid them burning. I tried adding unpeeled potatoes to a curry recently though and my son spent ages scraping the sauce off each one and then peeling the skin off even though I’m sure he could barely taste the skin! I also add garam marsala to lift the flavours and add a few top notes of sweetness. Rice or flatbreads are the perfect accompaniment, as is yoghurt if this is a main dish. Aloo Gobi is a very classic Indian dish of potatoes and cauliflower. Just don’t take the lid off. The potatoes should be soft and the cauliflower tender, but not mushy. The dish originates from the Punjab, but has now spread all over both India and Pakistan. i love potatoes and i love cauli. To make this into a more substantial meal, serve a fried egg on top for anyone who wants one. so delish! This looks filling, delicious and so flavourful. Required fields are marked *. It’s at this stage that you add the garlic and ginger. so thank you for sharing with #CookBlogShare. A scattering of fresh zingy coriander leaves finishes off the dish most beautifully. This is a great recipe with cauliflower as the star of the show rather than in a supporting role. Then get on with chopping the tomatoes or opening the tin. I’m certain bland or dull will not be how he described then it! Pinning this to try later! Take off the heat and squeeze in the juice from the lemon half, if needed. Just give them a good scrub. Vegetarian food blog featuring delicious and nutritious whole food recipes, creative baking and luscious chocolate. You can grate in the ginger and garlic as soon as you’ve added the cauliflower. Hello, welcome to Tin and Thyme. It’s easy to prepare and it makes a fabulous vegan main, a go to side dish or part of a greater curry feast. But why on earth would you take off the most nutritious part? Aloo gobi (potato and cauliflower curry) Aloo gobi (spiced potatoes and cauliflower) is one of my favourite Indian dishes. And don’t forget to SUBSCRIBE to my weekly newsletter. It’s also on pretty much every Indian restaurant and takeaway menu here in the UK and in many other parts of the world. Yyou do the best you can to get kids to eat healthy food and they’ll find a way around it. The dish originates from the Punjab, but has now spread all over both India and Pakistan. potatoes – scrubbed and cut into bite size cubes. Aloo is the Hindi word for potatoes and similarly, gobi is the one for cauliflower. Hope you manage to change his mind. If you can get hold of fresh curry leaves, use them. They give the much needed umami notes, but they also provide sweet and sour tones. The first thing to do is stir-fry the seeds and curry leaves in hot oil. Add the ginger, mustard seeds, curry leaves, ground turmeric, ground fenugreek, whole green chillies, chilli powder and salt. The remaining spices, bar the coriander leaves, go into the curry along with the tomatoes. Cauliflower is a funny vegetable. The number will depend on what type of chilli you use and how hot you want your curry. When hot, add the onions and fry for 2-3 minutes, or until softened. Aloo gobi is a popular Indian curry made with potatoes, cauliflower, tomatoes and spices. Uncover, add cauliflower and cook for a further 7-8 minutes or until cauliflower is tender. Aloo is the Hindi word for potatoes and similarly, gobi is the one for cauliflower. Aloo gobi (spiced potatoes and cauliflower) is one of my favourite Indian dishes. This is because the spices have time to percolate and infiltrate. (Caution: … This recipe comes from the June/July issue of NADIA magazine. Main crop potatoes are the best ones to use for aloo gobi as they will soak up the flavours better than new or waxy ones. I’m sharing this recipe for cauliflower potato curry with Recipes Made Easy for #CookBlogShare. It will, however, keep well in a sealed container in the fridge for at least two days. This recipe would definitely disappear in this house! It doesn’t matter if it’s ready before the curry as it will benefit from steaming in the pot. Remove seeds for a milder heat, but keep them in if you like it hot. Aloo gobi is a popular Indian curry made with potatoes, cauliflower, tomatoes and spices. Add the tomatoes, salt and remaining spices. So they’re at their best from autumn to early spring. Ensure your onions are peeled and sliced before you start cooking. i like to add cashews to the potato curry I make. Heat oil in a wok or a large heavy-based frying pan (with a lid) over medium heat. As with most Indian dishes, spices play a key role. Nigella seeds (kalonji), cumin and turmeric are integral to aloo gobi and curry leaves are desirable if you can get them. Cauliflower doesn’t take as long to cook as potato, so the florets go into the pot once the potatoes have had a chance to start cooking. It’s really delicious and you’re right, the colour makes it look particularly appealing. Fresh curry leaves give a lovely flavour, but they’re not that easy to get hold of. This is a good time to find your spices too. This sounds so tasty and I love the colour too! Fresh are good in season, but otherwise tinned are fine. Serve with rice or flatbreads and maybe some yoghurt. When it comes to other spices, things get a bit more flexible. Welcome to my award winning blog. Serve this as a main meal, or as part of a delicious dinner spread. I am cooking a lot of cauliflower at the moment (possibly a bit too much for some of my family members…) and it is really good to have a different recipe to try. It’s really good Midge. Can ’ t have the poor old cauliflower relegated to dull and bland main.... That cauliflower and potato curry but it ’ s hard to beet a good one for another five.. Address will not be published to this curry this is a main.. Followed by the potatoes are almost soft little bit hot recipe with cauliflower the! Needed umami notes, but it ’ s really delicious and nutritious recipes are! Need to add the onion, followed by the potatoes and similarly, gobi is a popular Indian curry with... Sounds so tasty and I certainly don ’ t go past my Mango Honey Lassi to cool down mouth. 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