I  have to admit that before I made this dish, my idea of aloo gobi was just potatoes added to this cauliflower curry. It had both the key ingredients and I was happy with the taste. But, when it comes to blogging I wanted to make it the right way and as always my friend Shai came to the rescue. Being from the southern part of India, I have only tasted North Indian food in restaurants and it was a delicacy. I never knew North Indian cooking was so easy and doable at home. Once I started making those dishes, there was no looking back.

The way my friend narrated the recipe was really funny and I sent her a picture of what I wrote down from her narration. We had a hearty laugh over it. I had arrows going all over since she remembered certain things towards the end and so on. I am glad she created the time to give me the recipe amidst her busy schedule.

Since the cauliflower was sitting in the fridge for a few days, I had to scrape the black marks off it. Little did I realize that it was going to take that flowery look from cauliflower. In fact, K thought it was only potatoes. What a bummer? It tasted great and that was what that mattered in the end. The spices mingled well and the onion and tomatoes added a subtle flavor. Off to the recipe.

1 year ago: Baked Kale Chips
2 years ago: Rasagulla - Rich Paneer Sweet

Pictorial
1. Boil potatoes and peel the skin. I use the pressure cooker to boil potatoes.2. Cut the potatoes into small pieces.3. Heat oil and add cumin seeds, cinnamon, clove, peppercorns and cardamom. Saute for a few seconds.4. Add the cauliflower and ginger paste. Mix.5. Add turmeric.6. Add potatoes and mix.7. After 5 minutes add the onions.8. Next add salt, chilly powder and coriander powder.9. Mix and allow to cook for 5 minutes. Next add garam masala.10. When the cauliflower is half way cooked, add the tomatoes.11. Cook until the cauliflower is done and the tomatoes turn mushy.12. Garnish with coriander leaves.13. Sprinkle some garam masala finally.
We had the yummy fry with rotis.
Enjoy!