Cauliflower or Gobhi Curry is one of the most famous side dish in every Indian household. There are many ways to make aloo Gobhi and every person has a different style of making it. I like to experiment with the gravies and spice mixture of my curries and this time I experimented making Aloo Gobhi using a different technique.
I had once heard this tip from my Aunt long time back that if you want to avoid Cauliflower from getting soft and mushy in the curry, you should soak it in cold water for some time. This well help in retaining its firm ness and color while you are making the curry.The Gobhi or cauliflower was first soaked in salted ice cold water for some time and then used in the curry. Also, the Potatoes were marinated in spice and gram flour mixture before using them in the curry.
Many people don’t prefer to eat garlic and onion during Navratri or any festival days.If you are among them , you can save this recipe for trying during those days and I am sure You will love it. A perfect balance of sourness and spices; this Cauliflower curry was a win-win recipe at my home. Try it once to believe me!!
Let’s proceed toward the recipe
- 1 Medium Size Cauliflower cut into florets
- 2 big tomatoes Pureed
- 2 tsp Coriander powder
- 1/2 tsp chili powder
- 1tsp amchoor
- 3 tsp besan or gram flour
- 4 Potatoes cut into quarters
- 4 tbsp of cooking Oil
- 1 tsp cumin seeds
- 1.5 inches ginger chopped
- 3-4 green chilies chopped
- 1/2 tsp black pepper powder
- 1 pinch of fenugreek or methi seeds
- salt to taste
- Put the Cauliflower florets in a large bowl of salted iced water. Drain just before cooking.
- In a big bowl mix tomato puree, coriander powder,1/4 tsp chili powder, amchoor and mix well.
- Cut the potatoes into quarters and then halve each quarter length ways.
- Put them in a large Shallow dish and Sprinkle the remaining 1/4 tsp chili powder over them.
- Season with salt and set aside for 15 minutes.Sprinkle besan or gram flour and mix well.
- Heat half of the oil in a heavy bottom pan over medium heat , add potatoes and fry for about 15-20 minutes until soft and brown. Take them out in a clean plate.
- Heat the remaining oil in another pan over medium heat, add the cumin seeds and let them crackle. Add the ginger and green chilies and stir fry for about 10 seconds.
- Then add the tomato mixture and stir frying for further 10 seconds. Add the cauliflower florets and reduce the heat to low. Cover and cook for about 8-10 minutes or until the cauliflower is almost cooked.
- Now add the potatoes and stir until the moisture has completely evaporated.Sprinkle over the pepper and crushed methi seeds and cover for 5 minutes. Garnish with fresh coriander leaves and serve hot with Chappatis and enjoy!
- It is very important to wash the cauliflower thoroughly before cooking. Cauliflower was soaked in salted cold water to retain its firmness and color.
- You may adjust the spices according to your choice.