- 3 big Potatoes
- 1/2 Cauliflower
- 1 Red Onions
- 2 Tomatoes
- 1 clove Garlic
- 1/2 teaspoon Powdered Ginger
- 1/2 teaspoon Garam Masala
- 1/2 teaspoon Turmeric
- 1/2 teaspoon Coriander Powder
- 1 pinch Chili Pepper
- 1 tablespoon fresh Ground Coriander
AlooGobi is a very popular vegetable curry in India, in which potatoes (aloo) and cauliflower (gobi) are cooked with onions, tomatoes and spices. Like all curries, there are countless versions that depend on the geographical area or even on the unwritten family tradition. I prefer the version without tomato but the spices cannot be missing. In the recipe I indicated the minimum amount of spices to use but they can be varied according to your palate. I suggest blanching the cauliflower florets and potato cubes in boiling salted water for a few minutes: they must still remain crunchy.
First prepare the vegetables: peel the potatoes and cut them into slices, then wash the cauliflower and cut it into florets.
In a large pan or wok pour a fund of oil and cook the vegetables on a fairly high flame for 7-8 minutes until they begin to brown, then remove from the pan and set aside.
Let's prepare the spicy base. Chop the onion and fry it in the vegetable pan with a drop of oil and a clove of garlic.
Once it becomes transparent, add the two tomatoes cut into small cubes and all the spices and cook for 3-4 minutes.
Then add the cauliflower and potatoes and continue cooking for another 10 minutes or until the vegetables are soft but not crushed (if necessary, add a drop of broth or water to prevent them from sticking or drying too much).
Once ready, turn off the heat, add the fresh coriander and serve.