Easy Cauliflower and Potato Curry
Cauliflower and potato curry (also called Aloo Gobi) is a classic vegan curry that’s both easy to make and packed with flavor. Both vegetables are cooked in an onion-tomato masala or curry. This recipe requires easy-to-find ingredients that are commonly used in South Asian cooking.
The internet is filled with variations to this recipe but what sets my recipe apart is my use of the pressure cooker. I love cooking it in the pressure cooking because not only does it save time but both vegetables are cooked to perfection without turning mushy, since there is not much stirring needed.
Some like to keep it dry with minimal sauce or gravy and others like to have more gravy. Based on that the water quantity can be adjusted but the pressure cooker timing remains the same. When chopping the cauliflower, leave the florets as good size so that they don’t become mushy; you want to have some florets visible in your dish.
It is usually served with roti, naan or rice.
This cauliflower and potato curry keeps well in the fridge in an airtight container for 3-4 days. It can be reheated either in the microwave and also on the stovetop. I wouldn’t recommend freezing because both the vegetables lose taste and texture after being thawed.
Check out my other vegetarian dishes
Easy Cauliflower and Potato Curry
Ingredients
- 1 cauliflower chopped with large florets
- 300-400 g potato diced into large cubes
- 1/4 cup oil
- 1/2 teaspoon cumin seeds
- 1 medium onion diced
- 1/2 tablespoon ginger-garlic paste
- 1/2 cup tomato pureed
- 1 teaspoon salt
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chili powder
- 1/2 teaspoon cumin powder
- 1/2 teaspoon coriander powder
- 3/4 cup water
- 1/2 teaspoon garam masala
- 1 tablespoon lemon juice
Instructions
- Place a pressure cooker on medium-high heat, add oil and diced onions. Saute until the onions become translucent.
- Add cumin seeds and ginger-garlic paste and saute for 30 seconds.
- Add tomatoes and the following spices – salt, turmeric powder, red chili powder, cumin powder, coriander powder. Saute for 1 minute.
- Add the cauliflower and the potatoes along with 3/4 cup water. Give it a stir and close the lid of the pressure cooker.
- Once the pressure develops and it starts to whistle, cook for 7 MINUTES ONLY.
- Immediately turn off the heat and allow the pressure to release safely (DO NOT OPEN IMMEDIATELY).
- Then open it, sprinkle garam masala and lemon juice and gently stir (taste and adjust salt if needed).
- Serve hot with roti, naan or rice.
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