Yeah, we have not had anything Indian for far too long now! High time to catch up and what could be better than a classic Aloo Gobi Masala? This incredibly delicious curry with potato ( aloo ) and cauliflower ( gobi ) in a spicy sauce ( masala ) on a tomato base is easy to prepare! And the next day, it tastes at least as good, although I think that all curries on the next day always taste a little better than the day before!
Aloo Gobi Masala – potato cauliflower curry
What I love most about Indian food is vegetarian food. They do not need much and just taste awesome! This is also the case with this Aloo Gobi Masala. Once again, I used sweet little potatoes ( Yammi!
If hunger does not come up right away then I do not know! 😉 For my part, I get some appetite when writing this post, but unfortunately I have no cauliflower today. 🙁
- 250 g cauliflower florets (about half a cauliflower)
- 200 g small potatoes (triplets)
- 1 onion (50 g)
- 150 g of tomatoes
- 15 g of ginger
- 2 cloves of garlic
- 1 bay leaf
- ¼ tsp black mustard seeds
- ¼ tsp Deggi Mirch or ¼ tsp chili (spicy) or ¼ tsp paprika (mild)
- ¼ tsp turmeric
- ¼ tsp coriander
- ¼ TL Garam Masala
- ½ teaspoon cumin
- 250 ml of water
- 1 – 2 tablespoons yoghurt or coconut milk (vegan)
- lemon juice
- 1 – 2 tbsp oil / ghee / coconut oil
- Dehydrate the cauliflower and divide bouquets appropriate to bite. Wash the cauliflower florets and place in a heat-resistant bowl. Pour with boiling water and let stand for 1 – 2 minutes. Drain the cauliflower florets and rinse with cold water.
- Wash the potatoes, peel (do not use with triplets) and divide into bite-sized cubes (maximum 1.5 cm wide). Put aside. Peel the onion and dice it roughly. Wash tomatoes and finely dice or puree.
- Peel ginger and garlic and finely grate / dice / squeeze. Provide the other spices.
- Heat oil in a pan (or pot for more than 2 servings) on a medium heat. Add the bay leaf and the mustard seeds and roast it briefly. Add the onions and stir, fry until the onions are golden yellow.
- Add tomatoes and ground spices and continue to fry while stirring until oil settles on the edge of the pan.
- Add the potatoes and cauliflower and stir briefly, then add 250 ml of water. Bring to a boil, then reduce heat.
- Simmer for about 20 – 30 minutes at low speed until the potatoes are cooked.
- Then season the curry with salt and lemon juice. Remove from heat and stir in 1 – 2 tablespoons of yogurt. Garnish with fresh coriander or parsley and serve.
I have to …
getting rid of. Lately, I have less time for my favorite blog than I would like. So I am all the more glad that you are loyal to me! I’m really excited about every single comment, every word and every dish cooked. So even if I might not react to a comment, not because I’m not interested in it, but because I just have just ten thousand other things ( such as work, work, work and the upcoming move ) in mind!
That’s enough. I wish you a wonderful Sunday evening and a good start into the week tomorrow!