Aloo gobi

Aloo gobi

By
From
The Curry Guy
Serves
4 or more as part of a multi-course meal

This is a typical Bangladeshi restaurant version of aloo gobi. Potatoes and cauliflower go so well together. Who’d have thought? Although I usually use rapeseed oil in my curries, I do prefer ghee with this one – the buttery flavour is delicious with the vegetables.

Ingredients

Quantity Ingredient
4 tablespoons ghee, rapeseed oil
or seasoned oil
1/2 teaspoon brown mustard seeds
3 green cardamom pods, lightly bruised
1 teaspoon cumin seeds
1/2 teaspoon Panch poran
20 fresh or frozen curry leaves
1 onion, finely chopped
2 tablespoons Garlic and ginger paste
2 fresh green chillies, finely chopped
11/2 tablespoons Mixed powder
1/2 teaspoon ground turmeric
1 teaspoon chilli powder
1 teaspoon amchoor (dried mango powder)
7 tablespoons Tomato purée
500ml Base curry sauce (small batch), heated
300g pre-cooked potato chunks, plus 150ml of their cooking stock, or more curry sauce
300g cauliflower, steamed until just over half cooked
1 large tomato, roughly diced
1/2 teaspoon Garam masala
1 teaspoon dried fenugreek (methi) leaves
4 tablespoons finely chopped coriander
salt

Method

  1. Heat the ghee or oil in a pan over a medium-high heat and, when very hot, add the mustard seeds. When they begin to crackle, throw in the cardamom pods, cumin seeds, panch poran and curry leaves. When your kitchen becomes fragrant with the aroma of all these delicious ingredients, add the onion and fry for a couple of minutes, then stir in the garlic and ginger paste and the green chillies.
  2. The pan will sizzle as these ingredients release their moisture. When it all quietens down, stir in the mixed powder, turmeric, chilli powder and amchoor, followed immediately by the tomato purée.
  3. Pour in 250ml of the base curry sauce and let it bubble for a minute or so, without stirring. Add the pre-cooked potatoes, cauliflower and the rest of the base curry sauce with the stock. Simmer until the cauliflower is cooked through and your sauce is your desired consistency, adding more stock or base sauce if it becomes too dry.
  4. To finish, add the diced tomato and season with salt to taste. Swirl in the garam masala and dried fenugreek leaves and top with the chopped coriander.
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