Aloo Gobi Recipe (south-indian style potato cauliflower curry)

Aloo Gobi Recipe (south indian style)

Cauliflower with potatoes ~ Aloo Gobi

This is a no hassle quick vegetarian recipe. After eating this one of my friends, who is from South India herself, told me “Sumana, it tastes so good. Like temple food.” 
Since I have not eaten in Indian temples down south, I don’t know but I took it as a compliment.
Indian temple food is always fresh and delicious.

Aloo Gobi is a popular vegetarian dish and more common in Northern India. I happened to eat this version at one of our friend’s house. My friend, Sudeshna, made this and I remember going for it, forgetting all about the fish and meat she had cooked. “Okay now let me finish eating and then tell me HOW did you make this?!!”
I had to recreate it in my kitchen. How could I let this go?

The two main ingredients for the flavor of this dish are mustard seeds and curry leaves or curry ‘patta’. Most South Indian food that I have had always have these in it. After making it once, it’s a staple in my house. We enjoy it with plain chapatti/roti or Indian whole wheat flat breads.

(Unless you absolutely dislike ghee, be sure to add the ghee to this dish just before taking it off the heat. You can see my homemade ghee recipe here. It gives a mouth-watering aroma.)

mustard seeds and curry leaves or curry patta

Curry ‘patta’ or curry leaves and mustard seeds ~ two important ingredients

{Serves 6-8 adults}

Ingredients you will need:

5 cups cauliflower florets (1 big cauliflower cut into florets)
2 big potatoes, cubed
1 medium onion, finely chopped
2 medium tomatoes, cubed
1/2 tbsp ginger paste
10-15 curry leaves (kadi patta)
1 ½ tsp mustard seeds
4 green chillies, slit into half
4 tbsp mustard oil
1-2 tsp cumin (jeera) powder
1-2 tsp coriander (dhania) powder
1-2 tsp red chilli powder
1 tsp paprika (optional)
1 tsp turmeric powder or haldi
¼ cup raw peanuts (with skin)
½ tsp garam masala powder
1 tbsp ghee or clarified butter
salt to taste

Method for cooking:

1) In a pan, dry roast the raw peanuts with skin until dark-ish brown, on medium heat. Keep aside to cool. Once cooled down, take some peanuts between your two palms and rub gently. The skin will easily come off. Do this for all the peanuts. 

2) In a cooking pan, heat mustard oil. Add mustard seeds and curry leaves and let the curry leaves change color a bit. Add the slit green chillies, onion and ginger paste and stir fry till onion is translucent.

3)Add the tomatoes now along with cumin, coriander, red chili, paprika, and turmeric powder. Cook in medium high heat till tomatoes are pulpy and masala looks cooked. Add the potatoes, salt and peanuts, at this point, cover and cook on medium high heat.

4) When potatoes are half cooked add the cauliflower florets and some salt. Cover and cook for 5-7 mins. Add ½ cup water. Stir and cook uncovered. (If covered the cauliflower tends to get overcooked and soggy.)

5) Top this with ghee and sprinkle garam masala, give it a final stir. Check for the salt. And the dish is ready! Enjoy this with roti/rice/pulao or any Indian bread.

dry roasted peanuts

Dry roasted peanuts ~ adds texture and crunch to the dish. (You can skip it if you are allergic)

Aloo Gobi Recipe (south indian style)
Aloo Gobi Recipe (south indian style)

Next time you are in the kitchen making Aloo Gobi, try this version! 


6 thoughts on “Aloo Gobi Recipe (south-indian style potato cauliflower curry)

  1. haven’t visited your blog in a while… and oohh my, my mouth is always watering when i do!
    recently, indian food has been the go to food for me and my boyfriend – and we are most definitely trying this one out! looks absolutely delicious 🙂
    keep up the good work and thanks for posting 🙂

    Liked by 1 person

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