The rush is on to make all of those winter dishes just one last time.
Aloo Gobhi is a Punjabi dish.
It has what a lot of curries don’t: presentation value.
Its being a dry curry certainly helps — you can see the shapes of the vegetables.
But the real key to a beautiful Aloo Gobhi is cutting the cauliflower florets large. Too small and they will break down during cooking and the end product will look more like cauliflower hash.
3 large potatoes, cut into 1-inch dice
1 head cauliflower, broken down into large florets
1 plum tomato, diced fine
1 medium yellow onion, sliced fine
2 tbsp ginger paste
2 tbsp garlic paste
2 tbsp coriander seeds, cracked
2 tbsp whole cumin seeds
pinch of asofoetida powder
1 1/2 tbsp kasuri methi, crushed
1/4 tsp turmeric powder
1 green chili, slit
3 tbsp cilantro, chopped fine
ghee for cooking
salt to taste
chopped cilantro and ginger julienne for garnishing
Caramelize the onion in a large, heavy-bottomed pot. Remove onion from pot.
Heat 3 tbsp of ghee in the pot over medium-low heat. Add cumin seeds and sprinkle asofoetida. Fry 1 minute. Add cracked coriander seeds. Fry until the spices begin to splutter, about 2 minutes.
Add ginger and garlic. Fry, stirring constantly, until the raw smell disappears.
Return onions to pot. Stir. Add turmeric and kasuri methi. Fry 1 minute, stirring constantly. Add tomato. Fry, stirring occasionally, until the tomato begins to break down, about 3 minutes.
Add a splash of water, about 1/2 cup, to deglaze the pot.
Add the potatoes. Stir well to coat them in the gravy.
Cook potatoes over medium-low heat, covered, until 3/4 of the way done. STIR OFTEN. This is a dry curry and will burn easily.
Once the potatoes are 3/4 done, add the cauliflower florets. Stir well to coat. If neccessary, add a few tablespoons of water to prevent sticking.
Cook over medium-low heat, covered, until the cauliflower is done.
Add chopped cilantro and mix well.
Garnish with extra chopped cilantro and ginger julienne.
Serve with rotis or paneer kulcha.