Aloo Gobi in Mughlai Curry
Normally this dish is prepared with only cauliflowers (gobi) that are simmered and cooked in gravy, rich in cashew nuts and cream. But in France, the cauliflowers don’t have the same taste as those in India. So I added potatoes in the gravy. The dish just goes perfect with vegetable pulao.
Preparation time: 10 minutes
Cooking Time: 30 minutes
- 8-10 cauliflower florets
- 2 medium size potatoes peeled and diced in cubes
- 1 onion
- 5-6 garlic cloves
- 1 inch ginger
- 1-2 green chilies, as per taste
- 1 tablespoon curd
- 3 tablespoon tomato puree
- 1 tablespoon cashew nut powder
- 2 tablespoons cream
- Oil for cooking
- 1 teaspoon cumin seeds
- 1 bay leaf
- 1 inch cinnamon
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1/3 teaspoon turmeric powder
- 1 teaspoon garam masala
- Salt as per taste
- Wash the florets and chopped potatoes and boil them together in microwave, without water and 1/2 tsp salt in a closed container for 5 minutes, at 800 W, until the cauliflowers are slightly soft and the potatoes are boiled.
- Shallow fry the potatoes and cauliflowers in oil at medium flame until they are slightly brown. keep aside on an absorbent paper
- For gravy, finely chop or grind together garlic, ginger, green chilies and cinnamon.
- Heat about 2 tablespoons oil in a frying pan. Add cumin seeds and bay leaf when oil is sufficiently heated.
- Stir in the above chopped garlic, ginger mixture. Fry for another 1 minute until golden brown.
- Add the finely chopped onions. Fry until these are slightly brown. I normally use the electric chopper to chop these, but one can also coarsely chop them, fry these along with the above garlic mixture and grind into a smooth paste.
- Add the tomato puree and rest of the spices and cashew nut powder. Fry for another 2-3 minutes.
- Mix the beaten curd and cream. Stir in the potatoes and cauliflowers and add 1 cup water.
- Cover and simmer for another 10 minutes until the delicious Mughlai Gobi is ready.
- Serve hot with jeera rice or Pulao