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Restaurant-style Aloo Gobi without cashew and cream

Santosh Allada
A classic vegetarian Indian side dish made with potatoes and cauliflower. Relish it as either an accompaniment or main entree.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Curry, Main Course, Side Dish
Cuisine Indian, North Indian
Servings 4 people

Ingredients
  

Vegetables

  • 2 medium Potatoes cut in to medium size pieces
  • 1/2 Cauliflower medium size florets

For Curd paste

  • 1/4 cup Curd not sour
  • 1/4 tsp Turmeric powder
  • 1 tbsp Red chili powder
  • 1/2 tbsp Coriander powder
  • 1 tsp Tandoori masala or kitchen king masala
  • 1 tbsp Desiccated coconut

For Curry

  • 3 tbsp Oil
  • 1 large Onion finely chopped
  • 2 medium Tomatoes grind to smooth puree
  • 2 small Green cardamom elaichi
  • 2 Cloves laung
  • 1 inch Cinnamon stick dalchini
  • 2 medium Bay leaf
  • 1 tsp Cumin seeds jeera
  • 1 tbsp Ginger-garlic paste
  • 1 tsp Kasuri methi
  • 1/2 tbsp Milk powder
  • Salt to taste
  • Coriander leaves to garnish

Instructions
 

To make tomato puree

  • In a blender jar, add chopped tomatoes, cloves, cinnamon, green cardamom, and coriander stems. Blend to a smooth puree and keep aside.
  • After adding this puree to the pan, use the same jar to make curd paste.

To make curd paste

  • In a blender jar add curd, red chili powder, coriander powder, desiccated coconut, tandoori masala. Blend till smooth and keep aside.

To make Aloo Gobi curry

  • Heat oil in a pan. When hot, add cumin seeds and bay leaf. Let the seeds crackle.
  • Add finely chopped onions and saute on medium heat till golden color.
  • Add ginger-garlic paste and saute till the raw smell goes away.
  • Turn the flame to low and add turmeric powder and kashmiri red chili powder. Add little water and fry till oil separates.
  • Add tomato puree. Saute on medium heat till moisture reduces and oil oozes out on the sides.
  • Next, add the curd paste and saute till oil separates.
  • Add chopped potatoes and cauliflower. Mix well with the masala.
  • Saute for 3-5 minutes. Add salt and mix well.
  • Turn the flame to high and add hot water.
  • Add milk powder and mix well.
  • Add kasuri methi (crush it between palms and add to the dish). Give a good mix.
  • Check for seasoning and add if needed. Cover the pan and simmer on low flame for 10-15 mins.
  • Restaurant-style Aloo Gobi curry is ready. Add coriander leaves and serve hot.

Notes

Clean the cauliflower well before cooking.
Cut the vegetables in equal size for even cooking.
Do not overcook the vegetables.
You can make different variations with this recipe.