Aloo Gobi

One of the must-have in the repertoire is the simple authentic filling, coincidentally vegan, adaptable and gluten-free Aloo Gobi. The dry version is an immaculate starter and the gravy one is one of the most exquisite vegetable curries made from hearty cauliflower and potatoes simmered in distinctive herbs like cumin and turmeric that pairs beautifully well with the dish. The flavour is packed with healthy soupy effervescence that tastes so, so good.

A sweeter version can be made with dollops of tomato puree, golden brown onion and spices with the base flavours of ginger and garlic. Garam masala is not essential but one can add a pinch of homemade masala mix of cinnamon, cardamom, cloves and star anise to get a unique fragrance.

Basic information

Aloo Gobi is simple gluten-free, soy-free and nut-free recipe everyday dish made in the Indian, Pakistani, Bangladeshi and Nepali cuisine, served as a main meal or a part of a delicious dinner spread.
Punjabi dry aloo gobi masala is prepared with turmeric and chillies. The use of turmeric makes the dish look yellow.
One serving of the dish contains mostly carbohydrate, proteins and a small amount of fat.
It is Tiffin meal served with roti, paratha or brioche buns, curd and a pickle or chutney.

About Aloo Gobi
Gobi (or cauliflower florets) interchangeably used with broccoli in many recipes, is a low-calorie gluten-free best sort of comfort food eaten raw with a dip or added to salads. It can be cooked roasted or grilled. Both aloo and gobi can be topped with sauces or added to fried omelettes, pasta, soups and stews. It can be found year-round but the seasonal ones in spring and fall have better flavour and take less time to cook. Weather is the limiting factor for the vegetable, nevertheless; it is available all through the year at supermarkets.

Restaurant based Aloo Gobi

There are many different ways used to prepare aloo gobi masala and the cookbooks are full of such recipes. Restaurants serve the gravy version made from tomatoes, cashew paste and butter, where roasted florets are used to intensify the flavour and texture.
Boiled potatoes can be used to speed up the cooking process where florets are cut and sauteed in spiced oil and garnished with coriander leaves to serve. One can add green peas and carrots to get a multi-colour version.
Similar dish can be found with sprinkled breadcrumbs in Sicilian cuisine where the florets are cooked with fish or chicken in fresh tomato puree.

Homemade cauliflower and potato curry
At Maas Best Kitchen cauliflower and potato curry is made from top quality ingredients that contribute to the noticeable enhancement in flavor as the vegetable mixes well with the dry spices and the process of slow cooking spares the nutrients. The acidic element of lime juice can be added at the end of preparation with a handful of coriander leaves to garnish.

How to serve?
Cauliflower and potato curry is a carb-rich dish served with big dollops of butter as the finishing element. It is, sometimes, served as a side dish with lentils curry and raita, or it can be served with pickles.