Aloo Gobi Rasedar OR Cauliflower Potato Curry


I am sure most of you make aloo gobi on a regular basis, but then an Indian blog would be incomplete without these delicious everyday curries! I prefer the dry version for my ‘carry’ lunch, and the ‘rasedar’ or ‘thin gravied’ version when we have this at home. It tastes good taken with phulkas, parathas, rice or even breads!

Ingredients:
Cauliflower – Separated into small flowerets – 3 cups
Potatoes – Diced – 2 cups
Green Peas – Shelled – 1/2 cup
Tomatoes – 4
Onions – 2
Ginger – 1tbsp. julienned
Garlic – 1 tsp. chopped fine
Kasuri methi (Dry Fenugreek leaves) – 2tbsp.
Coriander – 2 tbsp.
Green chillies – optional 1
Turmeric powder – 1/2 tsp.
Red Chilli powder (I use Kashmiri) – 1tsp.
Coriander-Cumin powder – 1tsp.(Optional)
Dry Mango Powder (Amchoor) – 1/4tsp. (Optional)
Oil – 2 tbsp.
Cumin Seeds – 1 tbsp.

Method:
1. Chop onions and tomatoes into chunks and grind to a fine paste.
2. Heat oil, and when it is hot, add cumin seeds. Add the ginger, garlic and green chillies if using.
3. Immediately add the ground paste, and fry well on medium fire stirring all the while, till the juices evaporate and the oil resurfaces at the edges.
4. Add the coriander cumin powder, turmeric powder,amchur powder (to be added if the sourness from the tomatoes is not enough) and red chilli powder, and mix.
5. Add the potatoes, peas and cauliflower flowerets, tossing till they get evenly coated. Add enough water (About 3 cups) to cover the vegetables. Add salt to taste and cover and cook till they turn soft enough for you! (My Mom likes them softer than I do. I like the potatoes to retain their firmness, and the cauliflower just done, but many people like them all mushed up!)
6. Check, and if the water has reduced add more and bring to boil. Mine is pretty watery, as we like the soupy gravy mixed with rice. I also like to dunk my phulkas in the thin gravy, as it soaks from the flavours well.

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Comments

Have your say

  1. I haven’t made this. East Indian cooking is still somewhat of a mystery to me and I haven’t moved beyond Mughlai Chicken and Tandoori….but this looks so good:D

  2. Good one…and no, everybody does not make aloo gobi rasedar! Photo looks delicious.

  3. mmm love aloo gobi!!

  4. Sukanya Ramkumar

    This is a very nice recipe. The curry looks yum!. Lovely color…

  5. Ah yes, the staple….you’re emaking me hungry for this. We usually make it dry but this sounds good.

  6. I love to eat Aloo gobhi with rotis. Aloo gobhi rasedar looks so tasty!

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  8. Looks beautiful the gravy!

  9. you’re right! It’s a regular curry in many indian homes, still it is the best! Aloo gobi looks so good and mouth-watering.

  10. i usually like the drier version, yahan restaurants mein gravy waala miltha hai and they don;t looks or taste appetising at all. par tumhara curry itna laal laal hai… ekdum hema mailni ke gaalon jaise! mein zaroor banaoongi, lekin agle hafthe, kyonki behen is hafthe gobhi nahin mangwaaya! 🙂

  11. Valli, so much of West side cooking is also a mystery for me! That is why blog-hopping is such a pleasure – you get to know a lot about food in different parts of the World!

    Dibs, exceptions to the rule? ha ha! I am surprised.

    Anu, my dil goes mmm too when I make this!

    Sukanya, Kumudha, Chamthanks!

    Bharti, the dry version is for ‘dabba’!

    KF, I will be over there in a jiffy:)

    Uma,I know! Anything combined with aloo is the best for me:)

    Rajani, mujhe laga gulabon sa laal. To aap Hema Malini ki fan ho!

    Curry leaf, thank you – I loved your sorbet too and the wild woman award too! Thanks!

  12. Thanks for visiting my blog, you ve a yummy blog too..
    Aloo Gobi looks really rasedar and tempting..
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  13. Ahh!Love everyday cooking stuff .. aloo gobhi rassedar looks soooo tempting … good idea adding the kasuri methi ..makes a difference always. 🙂

  14. yum yum! a really good recipe. I have tried a recipe of yours which turned out superb. Will be posting it soon 🙂

  15. Good recipe… Picture looks awesome, great click:)

  16. How I adore cauliflower and methi. Your curry looks so warm and rich in its glowing orange tones.

  17. This sounds amazing. I can almost smell the curry just looking at your photo. Wonderful!

  18. I thought I left a line here.Anyway rassa looks tempting. And I like the dish mushy mushy too … esp the poatatoes.:-)

  19. Purva, thanks! I just made some cheedais for Janmashtami. Will send it over pronto!

    Sharmila, I haven’t been accessing net, so the comment did not get updated:) I agree on kasuri methi – never lets one down:)

    Thanks, Vani, Susan and Dragon!

  20. I made this for dinner,it came out decent, asked daughter if she liked it, she said she did.
    Thanks,
    Tushar

  21. it seems to be a nice recipe……..but u haven't mentioned when to use the kasoori methi

  22. Sonam, thanks for bringing it to my notice. I add kasuri methi towards the end and let the curry simmer for another five minutes.

    Tushar, thanks for the feedback. Glad your daughter liked it.

  23. wow d recipee sounds v interesting 4 sure m going 2 try dis out 2ni8 itself as my hubby loves spicy food m sure he d luv d meal !!!!!!!!

  24. Thanks a lot for sharing this recipe. We just had this together with your pulav.
    Your recipes are really one of the best i found on the web. Or at least i love your style.

    regards from cold rainy Hamburg

  25. Love this recipe! tried Many recipes for aloo gobi, but this is the best!

  26. You did not mention when i should add the amchur powder, will try and let you know how it goes. Will add amchur at end.

    • Hi, Chaitali, thanks for pointing out the omission. The amchur is optional and needs to be added only if the tomatoes are not sour enough. Please add it along with coriander and cumin powders in the 4th step. If you add it towards the end, the tartness will be sharp and the dish may not have a rounded flavour.

  27. Andy Manchester

    Wow…easy to follow and gorgeous to eat. Confession: I added a sprinkle of brown sugar. I should have been more confident because it didn’t need it. Thank you so much. I love your dry recipe too.

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