Hi everyone nomoshkar and welcome to curries
with bumbi. Today I have come with a delicious Indian
style potato and cauliflower recipe that is commonly known in India as aloo gobi where
aloo is potato and gobi is cauliflower. In this recipe the potatoes and cauliflower
are cooked along with green peas and tomatoes using some basic spices. Now let’s get started. Cut the cauliflower into fairly large pieces
so that it retains it’s shape even after cooking. In India aloo gobi is commonly cooked during
the winter months when cauliflower is at it’s peak season. After washing them I like to pat them dry
in a towel to get rid of that excess moisture or else there is a lot of splatter when it
is released in hot oil. You can skip this step if you do not have
time in hand but remember that it will be quite dramatic once that wet cauliflower hits
the hot oil. Similarly cut the potatoes into large pieces
as well. This is one of my favorite curries. I remember as a child how i eagerly waited
for the winter season so that i could have this. There are several ways of making aloo gobi
with each household having their own unique recipe. Start by heating oil over medium high heat. Being a person from West Bengal which is a
state in the eastern part of India, I love using mustard oil for this recipe but you
can use any oil according to your preference. Once the oil turns hot add the potatoes. Add a pinch of salt and fry them on medium
high heat till they develop these brown edges. This will take a few minutes. Take them out in a bowl once they turn golden
brown. Then add the cauliflower. Again add a pinch of salt and fry them till
they are golden brown. Take them out once they brown up. In that same pan add some more oil on medium
heat. Once the oil turns fairly hot, lower the heat
to low and add a dry bayleaf. Add some cumin seeds. As soon as they crackle add the chopped onions
and now stir on medium heat. Again add some salt. I always like adding salt little by little
in layers so that all the components get well seasoned. You do not need to brown the onions but they
need to turn little soft and give this glossy kind of appearance. Then add the ginger and garlic. Stir till the raw smell from the ginger and
garlic goes away. Then reduce the heat to low and add kashmiri
red chili powder and turmeric powder. Kashmiri red chili powder gives more of color
and itself is mild in heat compared to red chili powder, but mild doesn’t mean that
you can add a lot as it still has some heat which can be overpowering for some people. If you do not get it you can even replace
it with paprika. Stir for a second to bring out that bright
color. Then add crushed tomatoes. I am using canned tomatoes but you can use
fresh ones if they are in season at your place. In that case you can blend 2 large tomatoes
in your blender. Next comes ground coriander seeds for that
citrusy kind of aroma. Cover it for a few minutes on medium heat
so that the tomatoes get fried. When you see those little bubbles of oil along
the edges you will know that the tomatoes have been well fried. At this point add the cauliflower. I like adding a whole chili. Adding them whole makes them release only
their flavor without making the curry too hot. Now at my place the potatoes get cooked earlier
than the cauliflower so I am adding the cauliflower first and then it will be followed the potatoes
a little later. You can follow the other way round depending
on which one cooks faster at your place. Stir for a few minutes. Then add the potatoes. I added some salt and some sugar to balance
the flavor. You can even use little bit of maple syrup
if you want to avoid sugar. Add about 2 cups of warm water and cover it
over medium low heat for about 8 minutes. I added some frozen green peas. You can use fresh ones depending on availability. Add garam masala powder. The potatoes are done but the cauliflower
still needs a few more minutes. I added little water as it is looking bit
dry. This curry is more on the dry side with only
that much of gravy to coat around the vegetables. I covered it and gave it some more time. Do not let your vegetables turn mushy. They need to be tender but will be still holding
on to their shape. Finally my favorite and a very commonly used
herb in Indian cuisine, roughly chopped coriander leaves. Discard the bay leaf before serving. This aloo gobi goes very well as a side with
rice or roti. Please send me your feedback after trying
this recipe and if you are new here please consider subscribing as it means a lot to
me. This is Bumbi and thanks for joining me today. Bye bye.



  • Ganga's Vlogs & Recipes

    Hiii my friend😊👌👍

  • Amar hensel

    আমার কাছেও ফুলকপির সব্জি খুব প্রিয়

  • Curries With Bumbi

    Thanks a lot for watching. Please leave a comment if you have any questions or after trying out this recipe . Your feedback is always appreciated 🙏🏽
    🎬Get more Vegan Recipes here –

  • Amit Chaudhuri

    Aloo Gobi is a very tasty dish and goes well with bread, roti, rice or whatever. Onions are an interesting supplement . Will try this way next time

  • Jays anand

    Subscribed 🙂
    Plz do subscribe n support ma channel too…

  • Vivian Louise

    This looks delicious! I can't wait to make it! 🤩🤩

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  • Micro Mug

    I feel so jealous when i see such great videos. Clarity and way of recording. Where as i use mobile phone to record and growth is also low.

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