This curry is a well-liked vegetarian option that can be found on the menu of any Indian eatery. “Aloo gobi” is a curry cooked with spicy potatoes and cauliflower. Aloo and gobi refer to potatoes and cauliflower, respectively. It is a well-liked vegan dish that may be prepared in various ways. Onions, tomatoes, and spices are used for cooking potatoes and cauliflower. Some dishes solely call for onions. Others merely employ tomatoes. Both provide an amazing masala that I enjoy using to smother the potatoes and cauliflower.
The cauliflower florets in aloo gobi can get soggy, which is a common problem. The potatoes and cauliflower must be cooked until soft but not mushy. The recipe loses flavor and texture when the cauliflower and potatoes are overcooked and turn into mush. Covering the pan is the primary cause of this issue. Covering the pan is not a good idea! I am aware that some believe this will hasten the cooking of the potatoes and cauliflower. While it accomplishes that, the water that has been trapped leads to the potatoes and cauliflower being overly soft and soggy. Avoid this by not covering the pan and cooking the food until soft.
To prepare, add cumin seeds are added to a big pan of heated oil and sauté for one minute until aromatic. The onions should be finely diced before being added to the pan. Cook for 3–4 minutes, or until golden brown and softened, then add the tomatoes and cook for 5 minutes, or until the tomatoes are tender. Salt, turmeric powder, chili powder, and garam masala should also be added. After cooking the spices for 3–4 minutes, add water to prevent burning.
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Cut the cauliflower into small florets while the spices are cooking, then add the cauliflower pieces and cook for 5 to 10 minutes. Cut the potatoes into bite-sized pieces comparable to the cauliflower florets while the cauliflower cooks. Add the potatoes to the pan and cook for 15-20 minutes until the potatoes and cauliflower are mushy and cooked through. With garlic or plain naan bread, serve immediately and enjoy!