Aloo Phoolgobi Curry (Potato & Cauliflower)

Recipe By:
Red.Rose
  • Currently 5.0/5 Stars.
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  • Total Time 45 min Ico-add
  • Yield 6 Servings
  • Level Medium

A true Indian curry that goes well with pooris and chapatis. Very commonly used Indian dish.
 

Ingredients

  • 4 potatoes, peeled and cut into pieces
  • 1 cauliflower, cut into flowrettes
  • 1 cup fresh peas, shelled
  • 1 teaspoon cumin seeds
  • 2 green chillies, finely chopped
  • 3 onion, finely chopped
  • 4 tomatoes, cut into fine pieces
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon red chilli powder
  • 1/2 teaspoon garam masala
  • 1/2 teaspoon vegetable (or) chat masala
  • 1 teaspoon jaggery
  • Salt as required
  • 1 tablespoon tomato - ginger - garlic paste
  • Ghee or vegetable oil for cooking
  • For the garnishing:
  • A handful coriander leaves
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Directions

  1. 1. Boil, peel and cut potatoes into big pieces.
  2. 2. Fry potato pieces in 1/2 tablespoons oil adding little salt till golden in colour. Remove from fire and keep.
  3. 3. Fry cauliflower and peas in 1/2 tablespoons oil with little salt till soft and done. Keep aside.
  4. 4. Heat oil (2 teaspoons), add cumin seeds, chopped green chillies, chopped onions and fry till onion is transparent.
  5. 5. Add tomato pieces and saute for 2 minutes. Add turmeric powder, chilli powder, garam masala, chat masala, jaggery, salt, 1/2 cup water and boil.
  6. 6. Gently put the fried potatoes, cauliflower and peas. Simmer and cook till the gravy is thickened and vegetables are cooked tender.
  7. 7. Add tomato - ginger - garlic paste, allow to cook over a moderate fire mixing all together. Cook till almost dry.
  8. 8. Remove from fire, transfer to a serving bowl and garnish with fresh coriander leaves.