Aloo gobhi is a dry dish prepared in the kitchens of India and Pakistan with potato, cauliflower, and spices. The yellow color is due to the use of turmeric. The recipe is sometimes accompanied by leaves of coriander and kalonji. Other variants of the recipe include garlic, ginger, onions, stalks of coriander, tomato, peas, and cumin.
There are in fact many variations of the dish, but the main ingredients are always the same. There are dozens of recipes, some of which provide for the tomato, which I rather do not like much in this preparation. Blanching the vegetables in part serves to avoid having to add too much water during preparation.
It tastes good if you cook it in the morning and eat it in the evening. In this way, the flavors have time to blend. The dish can be coupled with the Indian bread like Rumali roti, naan, and even with chapattis or rice.
1 tsp ginger paste
2 cloves garlic paste
3 tsp coriander powder
1 tsp turmeric
1 tsp cayenne pepper
2 tbsp curd
3 tbsp oil
1 tsp cumin seeds
1 tsp mustard seeds
2 green chilies
2 bay leaves
2 tbsp cilantro
Salt to taste
Pinch of asafoetida
Put cauliflower florets and potatoes on a pan. Toss lightly with oil. Set aside
In a small bowl, mix the coriander powder, cayenne pepper, turmeric, and little water to make a paste. Set aside.
Heat a little oil in a pan. Toss in mustard seeds and cumin seeds until sizzles. Add asafoetida, bay leaves and green chilies after seeds crack and stir for a few seconds. Add in onion, garlic, ginger, and jalapeno. Sauté until translucent.
Add the spice paste and stir for a minute until spices start leaving the oil. Toss in cauliflower, potatoes, little water, and salt. Add in curd and mix well. Cover the pan and let it cook on medium heat for about 20 minutes. Make sure to stir gently every 3 to 4 minutes. Turn the heat off.
Add the fresh cilantro. Mix everything and cover for a minute. Adjust the salt to your taste.
Serve hot with bread, rice, roti or as a side dish.