I loved Aloo Gobi, Cauliflower curry, cooked by my mom during winter season.When we were growing up in India Cauliflower used to be available only during winter and it tasted delicious. In our house Aloo Gobi used to be served as one of the vegetarian delicacies. In a Bengali family a vegetarian dish is not cooked with onion and garlic. One more thing to note – in a Bengali household most of the cooking is done with mustard oil. So this recipe calls for use of mustard oil. Here is the very simple pure vegetarian recipe for Aloo Gobi without onion and garlic and with mustard oil.
Yields 1.5 lb
Serves .25 lb27
15 minPrep Time
30 minCook Time
45 minTotal Time
- 1 medium size cauliflower cut into big pieces
- 2 medium size potato diced into big pieces
- 2 tomatoes diced
- 4 tablespoon of mustard oil
- 1/4 teaspoon of cumin seeds
- 1/4 teaspoon of fenugreek seeds
- 1 tablespoon of ginger paste
- 1 tablespoon of cumin
- 1/2 teaspoon of coriander powder
- 1 teaspoon of Turmeric powder
- 1/2 teaspoon of chili powder (based on desired spice level)
- 1 teaspoon of salt
- 1 teaspoon of sugar
- 1 and 1/4 cup of water
- 1 teaspoon of garam masala powder (homemade: powder of cinnamon stick, cardamom and cloves)
- Heat 2 tablespoon of mustard oil and fry the cauliflower and potatoes. As the cauliflower and potatoes turn slightly brown, keep those aside.
- In the same pan add another 2 tablespoon of mustard oil and add the cumin seed and fenugreek seeds.
- When the seeds start to sputter, add the ginger paste and cook it for 30 seconds
- Add the tomatoes and it for 3 minutes
- Add cumin powder, coriander powder, turmeric powder, chili powder and cook it until the oil separates out.
- Add the fried potatoes.
- Add water, cover the bowl and let it cook for around 4 min.
- Add salt, sugar.
- Add the fried cauliflower and let it cook for 5 min in low heat
- Add the garam masala powder at the end.