Amritsari Alu Gobi is a simple yet flavorsome Punjabi curry with a hint of a tang. The cauliflower florets and the potatoes are cooked to a very tender stage and as a result one gets a curry that has an almost mashed kind of texture. It goes great with some piping hot rotis !!
While it does remind me of our 'Phulakobi Jholo' or Odia cauliflower curry, this one has more tang, garam masala and almost zero bite when compared to the former. Call it an Odia thing if you wish, but we Odias prefer to have a bite to our veggies / meat. Almost like al-dente. And hence I take care not to overcook the cauliflower when I make this curry as my husband refused to eat it the first time.
Read on for the recipe -
Preparation Time - 40 mins
Ingredients:
Preparation: Cut the cauliflower into medium sized florets. Potato should be cut into cubes.
Cut the onion into small pieces. Make a paste out of it and keep aside
Make a puree out of the tomato or chop into very fine bits.
Cooking: Heat 3 tsp oil in a wok. Add turmeric followed by the cauliflower florets and stir fry for 7-8 mins. Add the potato cubes and fry for 3-4 mins more. Remove from pan and keep aside.
Heat remaining oil in the same wok. Add mustard seeds, cumin seeds and whole spices. Fry till fragrant. Add the asafoetida and the chopped green chilis and fry for 30 seconds.
Add the onion paste along with the GG paste and fry till raw smell goes away. Add all the powdered masala (except amchur) and fry for 1 minute.
Add the tomato pureed/finely chopped . Cook till oil starts to separate out.
Add the fried florets and potatoes along with the kasuri methi, salt and 2-3 cups of water.
Boil for 8-10 mins or till the gravy thickens to ones' preference. Finally stir in the amchur powder and sugar just before removing from the flame.
Garnish with cilantro and serve hot with rotis/paranthas.
While it does remind me of our 'Phulakobi Jholo' or Odia cauliflower curry, this one has more tang, garam masala and almost zero bite when compared to the former. Call it an Odia thing if you wish, but we Odias prefer to have a bite to our veggies / meat. Almost like al-dente. And hence I take care not to overcook the cauliflower when I make this curry as my husband refused to eat it the first time.
Read on for the recipe -
Preparation Time - 40 mins
Ingredients:
- 250 gm Cauliflower
- 1 large onion
- 1 large potato
- 2-3 green chilis
- 2-3 tsp ginger garlic paste
- 1 large + 1 medium sized tomatao
- 1 tsp coriander powder
- 1/2 tsp cumin powder
- 1/4 tsp turmeric
- 1 tsp red chili powder
- 1/4 tsp garam masala
- 1/3 tsp cumin seeds
- 1/3 tsp mustard seeds
- 2 pinch asafoetida
- 1/4 tsp amchur (or as per taste)
- 2 tsp kasuri methi
- 1-2 nos green cardamon
- 1 inch long cinnamon
- 1-2 nos cloves
- 1 no bay leaf
- 5 tsp oil
- salt to taste
- 1/2 tsp sugar (my addition)
- cilantro for garnishing
Preparation: Cut the cauliflower into medium sized florets. Potato should be cut into cubes.
Cut the onion into small pieces. Make a paste out of it and keep aside
Make a puree out of the tomato or chop into very fine bits.
Cooking: Heat 3 tsp oil in a wok. Add turmeric followed by the cauliflower florets and stir fry for 7-8 mins. Add the potato cubes and fry for 3-4 mins more. Remove from pan and keep aside.
Heat remaining oil in the same wok. Add mustard seeds, cumin seeds and whole spices. Fry till fragrant. Add the asafoetida and the chopped green chilis and fry for 30 seconds.
Add the onion paste along with the GG paste and fry till raw smell goes away. Add all the powdered masala (except amchur) and fry for 1 minute.
Add the tomato pureed/finely chopped . Cook till oil starts to separate out.
Add the fried florets and potatoes along with the kasuri methi, salt and 2-3 cups of water.
Boil for 8-10 mins or till the gravy thickens to ones' preference. Finally stir in the amchur powder and sugar just before removing from the flame.
Garnish with cilantro and serve hot with rotis/paranthas.
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