Authentic Gobi Aloo Recipe- Potato & Cauliflower Curry with Cashews

Last Updated on 2 months by Neha Deshmukh

Authentic Gobi Aloo Recipe – Potato & Cauliflower Curry with Cashews

Introduction

There’s just something so comforting about a warm bowl of Gobi Aloo, isn’t there? This potato and cauliflower curry is a staple in many Indian homes, and for good reason! It’s flavorful, relatively easy to make, and incredibly satisfying. I remember learning this recipe from my nani (grandmother) – she always added a secret ingredient (cashews!), which takes it to a whole new level of richness. I’m so excited to share her version with you today!

Why You’ll Love This Recipe

This Gobi Aloo isn’t just another vegetable curry. It’s a beautiful blend of textures – the slightly crispy cauliflower and potatoes, coated in a creamy, aromatic gravy. The cashew paste adds a subtle sweetness and luxurious texture that you won’t find in every recipe. Plus, it’s a fantastic way to get your veggies in! It’s perfect for a weeknight dinner, a festive meal, or even just when you’re craving something comforting.

Ingredients

Here’s what you’ll need to make this delicious Gobi Aloo:

• 2 tbsp oil
• 15 gobi (cauliflower) florets
• 1 medium potato, cubed
• 2 tbsp oil
• 1 tsp cumin seeds
• 1 inch cinnamon stick
• 0.5 tsp cloves
• 1 medium onion, finely chopped
• 1 tbsp ginger-garlic paste
• 0.5 tsp turmeric powder
• 1 tsp chilli powder (adjust to taste)
• 0.5 tsp cumin powder
• 0.5 tsp coriander powder
• 1 tsp salt (or to taste)
• 1 cup tomato cashew paste
• 2 tbsp curd (plain yogurt)
• 1 cup water
• 0.5 tsp garam masala
• 2 tbsp fresh coriander, chopped
• 2 tbsp crushed kasuri methi (dried fenugreek leaves)

Ingredient Notes

Let’s talk ingredients! A few things will really make this recipe shine:

• Cashew Paste: Don’t skip this! It adds a wonderful creaminess and subtle sweetness. You can buy pre-made paste, or easily make your own by soaking about 1/2 cup of cashews in warm water for 30 minutes, then blending them into a smooth paste with a little fresh water.
• Whole Spices: We’re using both whole and ground spices here. The cumin, cinnamon, and cloves bloom in the hot oil, releasing their fragrance and creating a flavorful base.
• Spice Levels: Indian cooking is all about personal preference! Feel free to adjust the chilli powder to your liking. Some regions in India prefer a spicier Gobi Aloo, while others keep it milder.
• Curd (Yogurt): Using curd adds a lovely tanginess and helps thicken the gravy. Make sure it’s plain, unsweetened yogurt.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat 2 tbsp oil in a pan over medium heat. Add the cauliflower florets and fry until they’re golden brown. Don’t overcrowd the pan – you might need to do this in batches. Once golden, set them aside.
2. In the same pan, add the cubed potatoes and fry until golden and slightly crispy. Set these aside too.
3. Now, add another 2 tbsp of oil to the pan. Once hot, add the cumin seeds, cinnamon stick, and cloves. Let them sizzle for about 30 seconds until fragrant – this is where the magic begins!
4. Add the chopped onion and ginger-garlic paste. Sauté until the onions turn a beautiful golden brown. This usually takes about 5-7 minutes.
5. Stir in the turmeric powder, chilli powder, cumin powder, coriander powder, and salt. Cook for another 2 minutes, stirring constantly, so the spices don’t burn.
6. Add the tomato cashew paste and cook for about 5-7 minutes, until the oil starts to separate from the mixture. This is a sign that the paste is cooked through.
7. Reduce the heat to low and add the curd. Cook for another 3-5 minutes, stirring continuously, until the mixture thickens and the oil separates again.
8. Add the fried cauliflower and potatoes to the gravy. Mix well to ensure everything is nicely coated.
9. Pour in the water, adjust the salt if needed, and simmer for about 10 minutes, or until the gravy has thickened to your liking.
10. Finally, sprinkle with garam masala, chopped fresh coriander, and crushed kasuri methi. Gently mix everything together.

Expert Tips

• Don’t skip frying the veggies! It adds a lovely texture and prevents them from becoming mushy in the gravy.
• Patience is key when sautéing the onions. Taking the time to get them nicely browned really builds the flavor base.
• Adjust the water amount to achieve your desired gravy consistency.

Variations

• Vegan Adaptation: Easily make this vegan by substituting the curd with plant-based yogurt (like cashew or soy yogurt).
• Gluten-Free: This recipe is naturally gluten-free!
• Spice Level Adjustments: If you like it extra spicy, add a pinch of cayenne pepper or a finely chopped green chilli along with the chilli powder.
• Festival Adaptations: My family always makes this during Navratri and Diwali. During Navratri, we skip the onion and garlic as it’s a fasting period.

Serving Suggestions

Gobi Aloo is incredibly versatile! It tastes amazing with:

• Warm roti or naan
• Fluffy jeera rice (cumin rice)
• A side of raita (yogurt dip)
• A simple salad

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. It actually tastes even better the next day as the flavors meld together!

FAQs

1. What type of oil is best for making Gobi Aloo?
   You can use any neutral-flavored oil like vegetable oil, canola oil, or sunflower oil. Mustard oil is also a popular choice in some regions of India, adding a distinct flavor.
2. Can I make the tomato cashew paste ahead of time? How should I store it?
   Yes, absolutely! You can make the paste a day or two in advance. Store it in an airtight container in the refrigerator.
3. My gravy is too thin. How can I thicken it?
   You can simmer it for a few more minutes to reduce the liquid, or mix a teaspoon of cornstarch with a tablespoon of water and add it to the gravy while simmering.
4. What is Kasuri Methi and can I substitute it?
   Kasuri Methi is dried fenugreek leaves, and it adds a unique, slightly bitter flavor. If you can’t find it, you can omit it, but it does add a special touch.
5. Can I use frozen cauliflower and potatoes in this recipe?
   Yes, you can! Just make sure to thaw them completely and pat them dry before frying to ensure they get crispy.