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Aloo Gobi Gobhi (Potato Cauliflower) Dry Curry Recipe

This has a distinct taste due to yogurt, Fenugreek seeds and Asafetida. Three forms of Fenugreek are used, seeds, powder and dried leaf (Kasoori Patta). The Kasoori Patta adds colorful specks to potatoes and cauliflower. Two forms of cumin are used (seeds and powder). Coriander is used as a powder, as well as fresh leaf (Cilantro). Two souring agents Amchoor and Yogurt are used. This is a popular curry served with Poori (fried bread) on special occasions such as wedding receptions. The cauliflower flowerets are split in half lengthwise. The potatoes are cut as wedges lengthwise. The idea is for the flowerets and potato wedges to have similar cooking time, similar length, similar width. Similar shapes help with cooking time as well as eye appeal.

Kitchen Tested By: Amit Aggarwal, Canada

Ingredients

Vegetables Prep

1. Potatoes: 2 Pounds
2. Cauliflower: 1 Pound
3. Onions: 2 Medium

4. Green Chili Pepper (Serrano) : 6
Substitute: Fresh Serrano Peppers
5. Fresh Ginger: 1½"x1"
6. Fresh Garlic: 6 Cloves

Sauté /cook

1. Ghee: ½ Cup

2. Cumin seeds: ¼ teaspoon

3. Fenugreek seeds: ¼ teaspoon

4. Salt: 1 teaspoon

5. Cayenne Pepper Powder: ¼ teaspoon

6. Curry Powder Standard Onset Punjabi: 2 Tablespoon

Substitution: Cumin powder: 2½ teaspoon, Coriander powder: 2 teaspoon, Turmeric powder: ½ teaspoon, Fenugreek powder: ½ teaspoon. Dried Ginger powder: ½ teaspoon

7. Dried Fenugreek Leaves (Kasoori Patta): 1 teaspoon

8. Asafetida Hing Powder: ¼ teaspoon

9. Dahi Yogurt: ¼ cup

10. Water: ½ Cup

Simmer and Rest

1. Amchoor (Mango Powder): ¼ teaspoon
2. Garam Masala Standard Frying Punjabi: 2 Teaspoons

Substitution: Cinnamon powder: ½ teaspoon, Ground Cloves: ½ teaspoon, Ground Black pepper: ½ teaspoon, Ground Cardamom: ½ teaspoon

3. Chopped Fresh Cilantro: 2 Tablespoon

Method

Step 1: Prepare vegetables

Potatoes: Peel, Cut length-wise ½" wedges. Wash.
Cauliflower: Cut Cauliflower flowerets about 2" to 3" long. Split each floweret into half length-wise.
Onions: Peel, Chop onions fine.
Green Chili Pepper: Wash. Cut length-wise in half. Scoop seeds and white pith and discard to reduce heat.
Ginger: Peel, chop about 1/16" thick
Garlic: Remove skin and mince

Step 2: Sauté / Cook

1. Heat Ghee in a heavy pan.

2. Add potatoes, stir fry till lightly brown. Remove potatoes. Set aside

3. Add cauliflower, stir fry till lightly brown. Remove cauliflower. Set aside

4. Add Cumin seeds fry till starts to brown, add Fenugreek seed and sauté another one minute. You should have both cumin and Fenugreek brownish.

5. Add onions, salt, and Cayenne pepper Stir fry till edges turn brown lightly brown. About 4 minutes.

6. Add Serrano, Ginger and garlic stir well. Fry for 2 minutes.

7. Add Curry powder, Dried Fenugreek Leaves, and Asafetida Hing Powder. Stir and sauté. Don't let it burn. Add little water, if it starts to burn.

8. Add Potatoes and Cauliflower, Stir Every thing should be nicely coated.

9. Add water. Cover. Cook on low heat till potatoes are done, stirring occasionally. Add more water if needed; you want dish to be damp wet but not runny. This step will take about 20 minutes.

10. Add Dahi yogurt. Sauté till Dahi yogurt is absorbed. About 3 minutes.

Step 3 Simmer / Rest

Add Amchoor, Garam Masala, and Cilantro. Stir. Simmer covered for 2 minutes. The heat will release the flavors from the Garam Masala. Let it rest ten minutes. Its ready to serve.

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