Aloo Gobi with Mustard Seeds and Curry Leaves
85% authentic · Indian
A flavorful variation of Aloo Gobi, incorporating the pungent aroma of mustard seeds and the distinct fragrance of curry leaves, common in South Indian cuisine. This adds a unique regional twist to the classic dish.
Rate this recipe
Choose 1 to 5 stars. Each recipe can be rated once.
No ratings yet.
Ingredients
- Cauliflower1 medium head
- Potatoes2 medium
- Onion1 medium
- Tomatoes1 medium
- Ginger1 inch piece
- Garlic2 cloves
- Green chilies1
- Vegetable oil2 tbsp
- Mustard seeds1 tsp
- Curry leaves10-12
- Turmeric powder1 tsp
- Coriander powder1.5 tsp
- Red chili powder0.5 tsp
- Saltto taste
- Fresh cilantrofor garnish
- Wateras needed
Steps
- 1
Wash and cut cauliflower into florets. Peel and cube potatoes.
- 2
Finely chop onion, tomatoes, ginger, and garlic. Slit green chilies.
- 3
Heat oil in a pan over medium heat. Add mustard seeds and let them pop. Add curry leaves and green chilies, sauté for a few seconds.
- 4
Add chopped onions and sauté until translucent.
- 5
Add ginger and garlic, sauté for 30 seconds.
- 6
Add chopped tomatoes and cook until softened.
- 7
Stir in turmeric powder, coriander powder, red chili powder, and salt. Cook for 30 seconds.
- 8
Add potato cubes and cauliflower florets. Mix well.
- 9
Add about 1/4 cup of water, cover, and cook on low heat for 15-20 minutes, or until vegetables are tender, stirring occasionally. Add more water if needed.
- 10
Once cooked, check seasoning and garnish with fresh cilantro.
- 11
Serve hot.
