My Very First Creamy Aloo Gobi Curry

The first time I flew to India was landed on a beautiful city called Udaipur, the little Venice in India. With a timid heart to observe and experience this diversified country, the first classic Indian dish that I fell in love in was Aloo Gobi: Aloo, is potato; while Gobi, means cauliflower.

Indian likes to fry both the potatoes and cauliflowers to maximise the flavour. But to avoid being greasy and keep it simple, I like to pan-fry and add cashew butter and yogurt for creaminess.

This Aloo Gobi seems taking a lot of steps, but as long as you have everything on hand ready, it’s not difficult to cook. And, practice makes perfect!

I refer to this recipe and adjust with the ingredients I have. I served it with basmati rice, fresh cucumber and papad for a delicious lunch.

Creamy Aloo Gobi Curry Recipe

The ground spices I use here are flexible — leave out paprika and cinnamon powder if you don’t have it.

Ingredients

Serves 2

For the Vegetables

• oil
• ½ small head of cauliflower
• 2 (180 g) potatoes

For the Masala

• 1 tbsp ghee
• 1 bay leave
• 1 tsp mustard seed
• ½ onion, diced
• Ground spices
  • ½ tsp garam masala
  • ½ tsp turmeric powder
  • ½ tsp cumin powder
  • ½ tsp coriander powder
  • ½ tsp paprika powder
  • ½ tsp cinnamon powder
• 1 clove garlic, minced
• 1 tsp minced ginger
• 1 large tomato, cut into chunks
• 1 tbsp cashew butter
• 1 heaped tbsp greek yogurt (room temperature)
• ½ tsp salt
• water

How to Make

1. First, prepare the vegetables. Cut the cauliflower and potatoes into similar size. Warm 1-2 tbsp of oil in a pan over medium-low heat, cook the veg until they take on some colour, then set aside.
2. Heat the ghee in the same pan, fry the bay leave and mustard seeds over medium-low heat until fragrant.
3. Add the onions and sauté until translucent, then add all the ground spices to fry for a minute. Add a little oil if it’s too dry.
4. Stir in the ginger and garlic to cook for a minute, then add the tomatoes and salt to cook for about 10 minutes.
5. Add the cashew butter to the masala and mix well, followed by stirring in the potatoes and cauliflowers. Drop in the greek yogurt to your liked consistency. Add a little water if it’s too thick.
6. Cover with a lid and cook for 5 more minutes, until the vegetables are cooked through but not too tender.