Tariwale Aloo Gobhi – Potato and Cauliflower Gravy

India has a large population strict vegetarians. Even those who eat non-vegetarian food do not eat it daily and the ones who do, would eat a small portion of meat along with other vegetables. This is an ideal way to balance proteins, carbs and fibre.

Potato and Cauliflower is a popular combination for Indian curries but we discovered the potato cauliflower gravy only during my father’s posting in Varanasi. Varanasi is famous for it’s temples, silk sarees, ghats of ganges river but there is much more to the city. There is a lot to be discovered in terms of food too, street food , small roadside shacks that sell local specialities.

This curry is very light and has unique flavours due to the use of Panch Phoran and Mustard oil. It can be served with Paratha, Chapati , Jeera rice , Pooris or Kachaudis ( Stuffed Pooris). I served it with palak ( spinach ) pooris.

It is important to clean the Cauliflower before cooking, as there may be worms hiding in the florets. The easiest way to clean it is to soak the cauliflower in warm water and add 2 teaspoons of salt. Leave it for a minimum of half an hour. If there are any worms they would float on the water. Wash again with cold water and drain.

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Tariwale Aloo Gobhi - Potato and Cauliflower Gravy

Cauliflower and Potato gravy made in mustard oil and flavoured with Panch Phoran from eastern UP and Bihar. Served with hot pooris to cheer up anyone on a rainy day.

Course

main course

Cuisine

indian

Prep Time

10 minutes

Cook Time

30 minutes

Passive Time

30 minutes

Servings

servings

Ingredients

• 2 tablespoons mustard oil
• 2 teaspoons panch phoron
• 1 onion large
• 6 cloves garlic
• 1/4 teaspoon asafoetida
• 2 teaspoons coriander Powder
• 1/4 teaspoon turmeric powder
• 1/2 teaspoon red chilli powder
• 1.5 cups cauliflower florets
• 6 potatoes small
• to taste salt
• 3 cups water
• 1 teaspoon ghee ( optional )

Garnishing

• Coriander Fresh
• 1/4 teaspoon garam masala

Course main course Cuisine indian Prep Time 10 minutes Cook Time 30 minutes Passive Time 30 minutes Servings servings Ingredients 2 tablespoons mustard oil 2 teaspoons panch phoron 1 onion large 6 cloves garlic 1/4 teaspoon asafoetida 2 teaspoons coriander Powder 1/4 teaspoon turmeric powder 1/2 teaspoon red chilli powder 1.5 cups cauliflower florets 6 potatoes small to taste salt 3 cups water 1 teaspoon ghee ( optional ) Garnishing Coriander Fresh 1/4 teaspoon garam masala

Instructions

1. Wash and cut medium size cauliflower florets
2. Peal the potatoes and cut them into half
3. Finely chop the garlic and onion
4. In a pressure cooker heat mustard oil, add asafoetida and then add panch phoran
5. Add finely chopped garlic till golden brown and then add onions. Fry onions until they are golden brown , add a tablespoon water and cook.
6. Add turmeric, red chilli and coriander powder and cook for a minute
7. Add cauliflower and potato and stir for 2 -3 minutes
8. Add salt and water and pressure cook, lower the flame after the first whistle and switch off the gas after the second.
9. Garnish with fresh coriander and garam masala
10. Serve hot !! Drizzle ghee before serving.

Recipe Notes

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