Curry House Cauliflower (Aloo Gobhi)

The Curry House Cauliflower (Aloo Gobhi) in Raghavan Iyer’s Indian Cooking Unfolded is, he says, a simplified version of the dish that is served in most Indian restaurants. Many restaurants include tomatoes and “a host of spices”. Raghavan took the recipe back to the basics to put the focus on the cauliflower and potatoes.

I actually first made Curry House Cauliflower as a vegetarian main dish which I served over rice. That time, I did add a 14.5-ounce can of undrained diced tomatoes. It was very good, but I felt it wasn’t quite substantial enough to serve as a main course.

I recently made it again and I stuck to the suggested ingredients. I omitted the tomatoes, and served it as a side dish. It was excellent with a grilled steak. I guess there’s a reason Raghavan put the recipe in his chapter called “Side Dishes Unfolded”.

I will happily make Curry House Cauliflower again as a side dish to enliven dinners with grilled or roasted meats or seafood.

 A bit of chopped cilantro would have made a tasty garnish, but I didn’t have any.

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Curry House Cauliflower (Aloo Gobhi)

(Adapted from Raghavan Iyer’s recipe in Indian Cooking Unfolded)

Using the chiles’ seeds gives the dish its heat, which we enjoy.  You could discard the seeds if you want a mild curry.

(print the recipe)

Serves 4

1 small head of cauliflower (about 1 pound)

2 slices fresh ginger (each about the size of a quarter; no need to peel)

2 fresh green serrano chiles

2 teaspoons ground cumin

1 teaspoon Kosher or sea salt

½ teaspoon ground turmeric

2 medium Yukon Gold potatoes (10 – 12 ounces total weight)

2 tablespoons oil

1 teaspoon black or yellow mustard seeds

½ cup water

2 tablespoons finely chopped fresh cilantro leaves and tender stems (optional)

Yellow mustard seeds

1. Separate the cauliflower into florets. Put the florets in a large bowl. Cut the core and ribs into thin slices and set aside.

2. Slice the ginger into thin slices.

3. Cut the stems off of the chiles and slice them into thin strips. Do not discard the seeds.

Chile strips, ginger, and sliced cauliflower core ready to go

4. Measure the cumin, salt, and turmeric into a small bowl so they’re all set to go when you need them.

5. Peel the potatoes and cut them into 1-inch cubes. Add the potatoes to the cauliflower florets in the bowl.

6. Using a large skillet that has a lid, heat the oil over medium-high heat. When the oil is hot and shimmering, add the mustard seeds and put the lid on the skillet. The seeds will start popping like popcorn.

7. After the mustard seeds stop popping (in about 30 seconds), add the reserved cauliflower slices, the ginger and the chiles. Reduce heat to medium and cook, stirring, for 3 – 4 minutes.

8. Add the potatoes, cauliflower florets, cumin, salt, and turmeric to the skillet. Cook, stirring, for 2 – 3 minutes.

9. Stir in the half cup of water. Reduce heat to medium-low, cover and cook for another 10 – 12 minutes, or until the potatoes and cauliflower is tender.

10. Serve, garnished with the cilantro, if desired.