Aloo Gobi (Potato and Cauliflower Curry) is one of my all-time favorite North Indian recipes. It’s a quintessential recipe that you’re likely to find in any generic Indian restaurant. While the preparation, style, texture and taste might vary, the core ingredients and preparation remain somewhat the same. I like the dry version of this recipe more than the wet version and it is simply a personal preference. Both are delicious if cooked right.
What Is The Perfect Texture For Veggies
My biggest challenge with vegetable based recipes is getting them to cook just the right amount. Cook them slightly too long and they get mushy, cook them for a shorter time, they might get too crunchy. I remember ordering broccoli and cauliflower dishes at some Chinese restaurants and they turn up almost raw because they are undercooked. While on this topic, I must mention that I had the most amazing Sauteéd Bok Choy at this restaurant called Din Tai Fung, in Seattle recently. This was just sauteed with garlic and salt but what made it perfect was the amount it was cooked. It was crunchy and soft at the same time and of course absolutely yummy!
My goal has always been to achieve the right texture with any vegetable I cook. One of the better techniques to do this is blanching. According to Wikipedia, “blanching is a cooking process wherein a food, usually a vegetable or fruit, is scalded in boiling water, removed after a brief, timed interval, and finally plunged into iced water or placed under cold running water to halt the cooking process.” This certainly needs practice and something I aim to try.
Over the past year or so I have been fine tuning the process of steaming vegetables in a regular rice cooker. In the main rice cooker container I add 1/3rd cup of water, add the cut (and washed) vegetables in a steel bowl, sprinkle a few drops of water, close the lid and turn on the cooker. As soon as it turns to ‘keep warm’ mode I take the bowl out and let it cool. This has worked very well for me in another recipe on this blog, Sautéed Green Beans. I really had to work on this because beans can turn very mushy even if they are slightly overcooked. So much so that I had once left them in the rice cooker for about 5 minutes after the cooker turned to ‘keep warm’ mode and they were already overdone.
Rest of the process for this recipe is fairly simple. It involves sauteéing onions and tomatoes, adding simple spices and cilantro. It’s funny how dishes that look so simple are actually quite tricky if you don’t get them right. Try this out. It’s an absolute winner!
Various components in cruciferous vegetables like Cauliflower and Broccoli have been linked to lower cancer by reducing oxidative stress. They are low-calorie, and rich in folate, vitamins C, E, and K, and fiber. Potatoes are actually a low calorie diet, with a medium-sized baked potato containing only about 110 calories. They are a good source of vitamins C and B6, manganese, phosphorus, niacin and pantothenic acid.
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Check out some of our other delicious and nutritious cauliflower recipes here:
- 1/4 Pound Potato
- 1/4 Pound Cauliflower
- 1/4 Cup Onion Fine cut
- 1/4 Cup Tomato Fine cut
- 1/2 Teaspoon Ginger & Garlic Paste
- 1/3 Cup Cilantro Fine cut
- 1/4 Teaspoon Turmeric Powder
- 1/4 Teaspoon Red Chili Powder (or cayenne pepper)
- 1/4 Teaspoon Garam masala
- 1/4 Teaspoon Sea Salt (or to taste)
- 1 Tablespoon Coconut oil
- Wash and cut potato (unpeeled) and cauliflower into medium sized pieces. Set
them in a steel container, sprinkle water and set the container in a rice
cooker. Add 1/4th cup water to the cooker container and turn it on. As soon as
the cooker turns to 'keep warm' mode, take the container out, drain any water
that may have collected in the bowl and set it aside.
- Add oil to a pan set on medium flame. Once it heats up, add onion and ginger garlic paste. Sauté for 3-4 minutes and add turmeric and chili powder. Mix well and cook for a couple of minutes.
- Add tomatoes, salt, mix well and continue sautéing till the moisture comes to a minimum. Add garam masala and mix well.
- Now add the steamed potato and cauliflower to the pan and cook for a minute. Add cilantro mix well, and transfer to a container.
- Serve hot with multigrain rotis.