December 18, 2005

Aloo gobi curry aka cauliflower and potato curried sauce

We had began the journey through Indian curries few days ago, and it was curry week, day #4 at My Dhaba today. We have cooked aloo gobi curry aka cauliflower and potato curried sauce just for you today. Here is My Dhaba's recipe for it.

Bringing the ingredients together...

Cauliflower and potato curried sauce recipe

Cauliflower – 1, medium size, break into flowerettes
Potatoes – 3, large size, scrapped off the skins and cut into cubes
Onions – 2, large size, finely chopped
Garlic – 3 beads, finely sliced
Tomato – 1, large size, firm, fully ripe, sliced
Red chilli powder – 1 teaspoonCoriander powder – 1 teaspoon
Black pepper powder – ½ teaspoon
Cummin seeds powder – ½ teaspoon
Fenugreek seeds powder – ½ teaspoon
Turmeric powder – ¼ teaspoon
Garam masala - 1/2 teaspoon
Salt – 1-1/2 teaspoons
Coconut – one quarter piece, ground to a smooth paste with khus-khus
Khus-khus – 1 teaspoon
Cloves – 2
Cinnamon – 2 one-inch long sticks
Oil or ghee – 2 tablespoons
Coriander leaves – a bunch, finely chopped
Tamarind extract – 1 tablespoon

Method: Heat a flat-bottomed vessel and pour in the oil into it. Keep aside 1 tablespoon of onions. When the oil becomes smoking hot, add the remaining onions and garlic in it and saute till the onion edges turn brown here and there. Now add the cauliflower and potatoes, stir once thoroughly, cover with a lid, and cook over moderate heat for 3 minutes. Add all the spice powders and salt at this time and saute for a minute. Add 2-3 cupfuls of water to just cover the vegetables, close with a lid, and cook over moderate heat till the vegetables are cooked and tender. Now add the tamarind extract and cook for another 3 minutes. Add the coconut and khus-khus paste diluted in a cupful of water. Adjust the thickness of the sauce accordingly while adding water at this time. Simmer and cook for 2 mintues or until the raw smell of the coconut goes away. Add the tomatoes, simmer for another 10 minutes, and remove from heat. Stir in the coriander leaves. Heat a small frying pan oand pour in one tablespoon oil. When the oil becomes very hot, put in the cloves, cinnamon, and then the remaining onions. When the onions turn brown here and there pour a spoonful of sauce over it and return to the sauce immediately. Stir once thoroughly and cover with a lid. Serve hot with rice or chappaties. Enjoy!

PS Chef note: You may make this curried sauce with the potatoes and any other available vegetables viz., cabbage, peas, brinjals, knol-knol, radish, etc., instead of cauliflower.

Indian curries discussed so far...

Day #1 - Moluvu kolumbu aka black pepper sauce.
Day #2 - Ennai kathrikaa kaara kuzhambu aka Brinjal oil sauce.
Day #3 - Mixed vegetables sambhar.

Read more details about My Dhaba's curry week here. We look forward to your participation. Cheers!

: :


Anonymous Lera said...

Vkn, This looks yummy ! one of those "MUST-DO" Recipes .

By the way, your Curry theme is catching could consider My Fish curry recipe as a contribution for the curry theme:)

Happy curry postings!

Blogger Garam Masala said...


Your curry recipes look great and I intend to try them out this new year... Just a novice question... what is khus-khus? Is it the same as poppy seeds? Thanks!

I am looking foward to your other curry posts!

Blogger vkn said...

You are absolutely right GM. Khus-khus is poppy seeds. Glad that you are enjoying this curry week.


Post a Comment

Subscribe to Post Comments [Atom]

Links to this post:

Create a Link

<< Home My Dhaba Recipe MENU * Top 25 Recipes at My Dhaba*