Cauliflower Recipe- Authentic Aloo Gobi with Cashews & Kashmiri Chili

Last Updated on 2 months by Neha Deshmukh

Aloo Gobi with Cashews & Kashmiri Chili

Introduction

There’s just something so comforting about a warm plate of Aloo Gobi, isn’t there? This isn’t just any Aloo Gobi though – we’re taking it up a notch with a creamy cashew-based gravy and the beautiful color and mild heat of Kashmiri chili powder. I first made this version for a family gathering, and it disappeared fast. It’s become a regular request ever since! It’s a little different from your standard dry Aloo Gobi, but trust me, you’ll love the richness and depth of flavor.

Why You’ll Love This Recipe

This Aloo Gobi recipe is a winner for so many reasons. It’s relatively easy to make, packed with flavor, and uses ingredients that are pretty accessible. The cashew gravy adds a luxurious texture, and the Kashmiri chili gives a gorgeous color without overpowering the dish. Plus, it’s a fantastic way to get your veggies in! It’s perfect for a weeknight dinner or a special occasion.

Ingredients

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

• 250 grams cauliflower florets (rinsed and drained)
• ½ cup finely chopped onions
• 1 teaspoon grated or minced ginger
• 2 cloves garlic, pressed or minced
• 1 green chili, slit (optional)
• 3-4 tablespoons oil (divided)
• 1 teaspoon Kashmiri red chili powder
• 1-2 teaspoons garam masala
• 1-1 teaspoon coriander powder
• 1 teaspoon cumin powder
• ½ teaspoon turmeric powder
• ¾ cup water (plus more if needed)
• ½ teaspoon sea salt (or to taste)
• 1 teaspoon kasuri methi (dried fenugreek leaves)
• ¾ – 1 cup diced ripe tomatoes
• 10 cashew nuts, soaked
• 1 tablespoon finely chopped coriander leaves with tender stalks (optional)
• ½ teaspoon ground cardamom

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference:

• Cauliflower Selection & Preparation: Look for firm, tightly packed cauliflower florets. Give them a good rinse and drain them well – nobody likes soggy Aloo Gobi!
• The Significance of Kashmiri Red Chili Powder: This is a game-changer. It provides a vibrant red color and a mild, fruity heat. It’s different from regular chili powder, which can be much spicier. If you can’t find it, see the FAQs for substitution ideas.
• Cashew Soaking & its Impact on Texture: Soaking the cashews is essential for a super smooth gravy. I usually soak mine in warm water for at least 30 minutes, but you can soak them overnight in the fridge.
• Kasuri Methi: The Secret to Authentic Flavor: Don’t skip the kasuri methi! It adds a unique, slightly bitter, and wonderfully aromatic flavor that’s characteristic of North Indian cuisine. Crush it between your palms before adding it to release its fragrance.
• Regional Variations in Spice Blends: Every family has their own little tweaks to the spice blend. Feel free to adjust the amounts to your liking. Some people add a pinch of amchur (dry mango powder) for a tangy flavor.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, blend the diced tomatoes, soaked cashews, coriander leaves (if using), and cardamom powder into a smooth puree. Set this aside – it’s the heart of our gravy.
2. Heat 2 tablespoons of oil in a pan over medium heat. Add the cauliflower florets and sauté for 6-7 minutes, until they’re golden brown. Remove them from the pan and set aside.
3. Add the remaining 1-2 tablespoons of oil to the pan. Sauté the chopped onions until they’re golden brown and softened. Then, add the grated ginger, minced garlic, and slit green chili (if using) and cook for another minute until fragrant.
4. Deglaze the pan with 2 tablespoons of water, scraping up any browned bits from the bottom. This adds tons of flavor! Stir in the salt and spices – turmeric, Kashmiri red chili powder, garam masala, coriander powder, and cumin powder. Cook for about 30 seconds, until fragrant.
5. Now, pour in the tomato puree. Partially cover the pan and cook for 8-10 minutes, stirring occasionally, until the gravy thickens slightly.
6. Add the sautéed cauliflower florets and ¾ cup of water. Bring to a simmer, then cover and cook for 10-12 minutes, or until the cauliflower is cooked through but still has a little bit of crunch. Adjust the salt if needed.
7. Finally, mix in the crushed kasuri methi. Garnish with fresh coriander leaves (if using) and serve hot!

Expert Tips

A few little things to keep in mind for Aloo Gobi perfection:

• Achieving the Perfect Golden-Brown Cauliflower: Don’t overcrowd the pan when sautéing the cauliflower. Work in batches if necessary to ensure even browning.
• Balancing Spice Levels: Start with the lower end of the spice range and taste as you go. You can always add more, but you can’t take it away!
• Creating a Smooth & Rich Tomato Puree: A high-speed blender is your friend here. If your puree is still a little grainy, you can strain it through a fine-mesh sieve.
• Preventing the Gravy from Splattering: Keep the heat at medium and partially cover the pan while the gravy is simmering.

Variations

Let’s get creative!

• Vegan Aloo Gobi: This recipe is already pretty close to vegan! Just ensure your garam masala doesn’t contain any animal-derived ingredients.
• Gluten-Free Aloo Gobi: This recipe is naturally gluten-free.
• Spice Level Adjustments (Mild, Medium, Hot): For mild, reduce the Kashmiri chili powder to ½ teaspoon. For hot, add a pinch of cayenne pepper or a finely chopped chili pepper.
• Festival Adaptations (Navratri, Diwali): During Navratri, you can skip the onions and garlic for a satvik version. For Diwali, you can add a touch of sweetness with a teaspoon of sugar or jaggery.

Serving Suggestions

Aloo Gobi is fantastic with:

• Steaming hot basmati rice
• Warm rotis or naan bread
• A side of raita (yogurt dip)
• A simple salad

Storage Instructions

Leftover Aloo Gobi can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

Let’s answer some common questions:

• Can I use frozen cauliflower for this recipe? Yes, you can! Just make sure to thaw it completely and pat it dry before sautéing.
• What is the best way to soak cashews for a smooth puree? Soaking them in warm water for at least 30 minutes is ideal. Overnight soaking in the fridge works too!
• Can I make this Aloo Gobi ahead of time? Yes, you can make the gravy ahead of time and store it in the fridge. Add the cauliflower just before serving.
• What can I substitute for Kasuri Methi? If you can’t find kasuri methi, you can use a pinch of dried oregano, but it won’t have the same authentic flavor.
• How do I adjust the spice level to my preference? Start small and taste as you go! You can always add more chili powder or cayenne pepper.
• Is it necessary to use Kashmiri chili powder, or can I use another type? While Kashmiri chili powder is preferred for its color and mild heat, you can substitute with regular chili powder, but use less and be mindful of the spice level.
• What side dishes complement Aloo Gobi perfectly? Raita, rice, and naan are all excellent choices!