Winters Punjabi Cauliflower with Potato (Aloo Gobi) is a beloved dish from the North Indian kitchen, particularly popular in the winter months when fresh cauliflower is abundant. This flavorful and hearty curry combines the mild, slightly sweet taste of cauliflower with the rich, comforting texture of potatoes. The dish is traditionally spiced with turmeric, cumin, coriander, and garam masala, creating a warm and aromatic profile that is perfect for the colder weather.
The potatoes absorb all the spices, while the cauliflower maintains its slight crunch, offering a satisfying contrast in texture. It's often enjoyed with roti or rice and is an essential part of Punjabi cuisine, loved for its simplicity, wholesomeness, and deliciousness. Whether served as a side dish or a main course, Aloo Gobi is a winter favorite that brings warmth and flavor to the table.
Ingredients:1 medium-sized cauliflower, cut into florets
2 large potatoes, peeled and cut into cubes
1 onion, finely chopped
2 tomatoes, chopped
2-3 green chilies, slit (optional)
1-inch piece of ginger, grated or finely chopped
3-4 garlic cloves, minced
1/2 teaspoon cumin seeds
1/2 teaspoon turmeric powder
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon garam masala
1/2 teaspoon red chili powder (adjust to taste)
Salt to taste
2 tablespoons oil (vegetable or mustard oil)
Fresh cilantro leaves for garnish
Water as needed
Instructions:* Preparation: - Wash and cut the cauliflower into florets. Peel and cube the potatoes.
- Chop the onions, tomatoes, and slit the green chilies.
- Mince the garlic and grate or finely chop the ginger.
* Cook the Spices: - Heat oil in a large pan or wok over medium heat.
- Add cumin seeds and let them splutter.
- Add chopped onions and sauté until golden brown.
* Add Garlic, Ginger, and Tomatoes: - Stir in the minced garlic, grated ginger, and green chilies. Cook for another minute.
- Add chopped tomatoes and cook until they soften and release oil, about 4-5 minutes.
* Add Dry Spices: - Add turmeric powder, ground coriander, ground cumin, red chili powder, and salt. Stir well and cook for 1-2 minutes until the spices become fragrant.
* Cook the Potatoes and Cauliflower: - Add the cubed potatoes to the pan and stir to coat them with the spices.
- Add the cauliflower florets and mix gently.
- Cover the pan and cook on low-medium heat for about 10-15 minutes. Stir occasionally, and if the dish seems too dry, add a splash of water to prevent burning.
* Add Garam Masala: - Once the potatoes and cauliflower are tender, sprinkle garam masala over the top and mix gently.
- Cover and cook for another 2-3 minutes to let the flavors meld together.
* Final Touch: - Garnish with fresh cilantro leaves.
- Serve hot with roti, paratha, or rice.