Cauliflower Curry (Misayeko Tarkari)
Cauliflower Curry, also known as Gobi Curry or Aloo Gobi (when combined with potatoes), is a versatile and flavorful staple of Indian and South Asian cuisines. It typically features tender cauliflower florets simmered in a spiced tomato and onion-based sauce.
< 30min
Normal
Mildly Spicy
Ingredients
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Directions
Chop the onions, the tomatoes and the coriander leaves.
Cut the cauliflower florets into small pieces.
Peel the potatoes.
Boil the potatoes and the cauliflower florets for 5 minutes.
Cut the potatoes into small cubes.
Heat a pan with the mustard oil and butter (or ghee).
When the oil is hot and the butter (or ghee) has melted, roast the fenugreek seeds and the mustard seeds until they become fragrant and a dark golden color.
Add the onions.
When the onions are golden, add the tomatoes, the potatoes, the cauliflower florets, the turmeric powder, the salt, the cumin powder, the coriander powder, the red chili powder, the garlic paste, the ginger paste and the water. Mix well. Simmer, covered, for 5 minutes, or until the sauce thickens slightly. Check that the florets and the potatoes are cooked through.
Pour the contents into a bowl and garnish with the coriander leaves.
Ready! Enjoy! Serve with a hot or cold drink or a local alcohol. Can be a side dish alongside dal bhat/thali (steamed rice and lentils) and various meat/fish or vegetable curries. Can also be eaten with buckwheat porridge (dhindo), maize porridge (makai ko dhindo), dhikri, buckwheat rotis, rotis, puri and/or naan.
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