Aloo Gobi Patiala

Aloo Gobi Patiala is a classic Indian dish with tender potatoes and soft cauliflower in a rich, spiced tomato sauce. It's a satisfying vegetarian main.

Ingredients

• 2 medium potatoes
• 1 medium cauliflower
• 4 tablespoons ghee
• 1 teaspoon cumin seeds
• 1 large onion
• 2 large tomatoes
• 2 green chilies
• 1 tablespoon ginger paste
• 1 tablespoon garlic paste
• 0.75 teaspoon turmeric powder
• 1.5 teaspoons coriander powder
• 1 teaspoon cumin powder
• 0.5 teaspoon red chili powder
• 0.5 teaspoon garam masala
• 0.75 cup full-fat yogurt
• 0.5 teaspoon kasuri methi (dried fenugreek leaves)
• 0.5 cup water
• 0.25 cup fresh cream
• 1 teaspoon salt
• 0.25 cup fresh cilantro leaves
• 8 cashew nuts
• 2 tablespoons sliced almonds

Instructions

1. Wash 2 medium potatoes and 1 medium cauliflower. Peel the potatoes and cut them into 1-inch cubes. Cut the cauliflower into medium-sized florets. Boil the potato cubes and cauliflower florets separately in water until fork-tender but still firm, about 5-7 minutes. Drain and set aside.
2. Chop 1 large onion and 2 large tomatoes into fine pieces. Finely chop 2 green chilies. Make a paste of 8 cashew nuts by soaking them in 2 tablespoons of hot water for 10 minutes, then blending until smooth.
3. Heat 2 tablespoons ghee in a large pot or karahi over medium heat. Add 1 teaspoon cumin seeds and let them splutter.
4. Add the chopped 1 large onion and cook until it turns golden brown, about 7-8 minutes, stirring occasionally.
5. Add 1 tablespoon ginger paste and 1 tablespoon garlic paste. Cook for 1 minute until their raw smell disappears.
6. Stir in the chopped 2 large tomatoes, 0.75 teaspoon turmeric powder, 1.5 teaspoons coriander powder, 1 teaspoon cumin powder, 0.5 teaspoon red chili powder, and 1 teaspoon salt. Cook until the tomatoes are soft and the ghee separates from the masala, about 8-10 minutes.
7. Reduce the heat to low. Add 0.75 cup full-fat yogurt slowly, stirring continuously to prevent curdling. Cook for another 2-3 minutes.
8. Add 0.5 teaspoon kasuri methi and the smooth cashew nut paste. Mix well and cook for 2 minutes.
9. Gently add the par-boiled potato cubes and cauliflower florets to the gravy. Mix carefully to coat the vegetables without breaking them.
10. Pour in 0.5 cup water, cover the pot, and simmer on low heat for 5-7 minutes, allowing the flavors to meld and the vegetables to fully cook.
11. Stir in 0.5 teaspoon garam masala and 0.25 cup fresh cream. Cook for 1 minute, then turn off the heat.
12. Transfer the Aloo Gobi Patiala to a serving bowl. Garnish with 0.25 cup fresh cilantro leaves, the chopped 2 green chilies, and 2 tablespoons sliced almonds. Serve hot with roti, naan, or rice.

View the interactive Aloo Gobi Patiala recipe