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Indian Aloo gobi recipe

The cold begins! Today has begun to notice, right?

That's why I wanted to share a warm and comforting recipe for these days. It is a curry, but not a curry of which we add "curry" species and that's it, but a real curry.

This summer in India, I was able to try different curries and one of the ones I liked the most was one prepared with potato (Aloo) and cauliflower (Gobi). The combination is delicious and with the sauce (gravy) even more! This sauce can be prepared in different ways, one of them is with cashews that, for me, give it a creamier touch. That is why today I shared it this way.

Did you know that curry means mixture of species? There are many combinations of curry depending on the mixture of species that it carries. When I was in Jodphur, I found a species store where I could discover many different mixtures, for: lentils, chicken, vegetables, fish, potatoes ... and all of them different! It is a pass.

In the recipe that I share today I have used three species that combined en-can-tan !: turmeric, garam masala and cumin.

It is an easy and comforting dish for these colder months that we can serve as an accompaniment to our main dishes: fish, rice, quality meat or even with some eggs.

Potato & Cauliflower Curry Ingredients:

1/2 cauliflower
2 large or 3 small potatoes
3 ripe tomatoes
1 large onion
2 cloves of garlic
60g cashews
1 c.p of turmeric powder
1/2 c.p of garam masala
1 c.p of cumin
80 ml of mineral water
100 ml of vegetable stock or mineral water
sea ​​salt
black pepper
virgin coconut oil or virgin olive oil

Optional spicy: 1/2 teaspoon chili powder

Potato & Cauliflower Curry Elaboration:

The night before, let the cashews soak.

The next day:

Peel and cut the diced potatoes. Wash the cauliflower and cut it with flowers.
In a pot with boiling water, blanch the cauliflower for 4-5 minutes with a pinch of sea salt. Strain and reserve. Reheat water and boil the potatoes for 8 minutes. Strain and reserve.

Cut the onion into small dice and sauté in a pan with a little virgin coconut oil or virgin olive oil and a pinch of sea salt. Add the crushed garlic and saute about 7 minutes. Add turmeric, cumin, garam masala and a pinch of black pepper, and saute 5 more minutes.

In a food processor, crush the cashews (previously strained and rinsed from the soaking water) together with 80ml of mineral water until a homogeneous cream. Add to the pan along with the grated tomatoes. Mix well.

Add the cauliflower and the potato together with 100ml of vegetable stock or mineral water and 1 c.p of sea salt. Mix and cook covered for 5-7 minutes over low heat.
To serve.

I hope you like it!