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Aloo Gobi Curry

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PREP TIME
20 min
COOKING TIME
30 min
TOTAL TIME
50 min
SERVINGS
4 servings
Dinner
Aloo Gobi Curry
Ingredients
  • 1/4 cup vegetable oil for frying, or as needed
  • 2 large potatoes, peeled and cubed
  • 1/2 cup small cauliflower florets
  • 1 tablespoon vegetable oil
  • 3/4 teaspoon roasted ground cumin
  • 3 cloves garlic, minced
  • 1 green chile pepper, seeded and minced
  • 1 medium onion, sliced lengthwise
  • 1 tablespoon ginger garlic paste
  • 1 medium tomato, chopped
  • salt to taste
  • 1 1/2 teaspoons red chile powder
  • 1 1/2 teaspoons garam masala
  • 3/4 teaspoon ground turmeric
  • 3/4 teaspoon ground cumin
  • 3/4 teaspoon ground coriander
  • 1 pinch white sugar, or to taste
  • 1 tablespoon water, or to taste
  • 1 1/2 teaspoons lemon juice
  • 1 1/2 teaspoons ground fenugreek (menthi powder)
Instructions
1
Heat a skillet over medium-high heat and add approximately one-sixteenth of an inch of oil.
2
Shallow-fry potatoes and cauliflower individually in the skillet, alternating between them, until they reach a light brown color, approximately 5 to 7 minutes each.
3
Transfer the cooked potatoes and cauliflower to a separate container.
4
In the same skillet, add an additional tablespoon of oil and lower the heat to medium.
5
Add roasted cumin seeds to the hot oil; stir-fry for 1 minute, allowing the flavors to meld.
6
Introduce garlic and green chile pepper into the skillet; stir-fry for 1 minute, blending their flavors.
7
Add diced onion and ginger garlic paste to the skillet; cook and stir constantly until the onion becomes translucent, roughly 5 minutes.
8
Add diced tomatoes to the skillet and season with salt; cook until the tomatoes soften, approximately 5 minutes.
9
Add a blend of spices including chile powder, garam masala, turmeric, cumin, and coriander to the skillet; stir-fry for about 1 minute.
10
Taste the mixture and adjust the seasoning if necessary; add sugar to balance out any acidity.
11
Reduce heat to low and add water to the skillet; cook until the garam masala is well-cooked, roughly 1 minute.
12
Add the previously reserved potatoes and cauliflower back into the skillet; mix well to combine.
13
Taste the mixture again, adding lemon juice if required for added flavor.
14
Add fenugreek to the skillet; cook, covered, for approximately 1 minute, allowing all flavors to meld together.