Dahi ke Aalo Gobhi (Cauliflower-Potato in Curd Gravy)

Dahi ke Aalo Gobhi
Photo Credits: Sukriti Taneja

Giving the usual Aalo Gobhi a tangy twist, this dish is a restaurant quality main course item that you can easily make at home. Dahi ke Aalo Gobhi can be served to your family and friends as a different and refreshing change. Perfect for dinner parties and small gatherings.

Ingredients

  • Cauliflower florets, cut into pieces            7 – 8
  • Potato, cut into big pieces                         2 large
  • Onion, fine grated                                    2 medium
  • Tomato, pureed                                        1 large
  • Green chilli, finely chopped                      1 medium
  • Curd (Yogurt)                                           4 – 5 tablespoons
  • Salt                                                          To taste
  • Turmeric Powder                                      ½ teaspoon
  • Coriander Powder                                     1 teaspoon
  • Garam Masala                                          1/3 teaspoon
  • Cumin Seeds                                            ½ teaspoon
  • Cloves, finely ground                                4 – 5
  • Cooking Oil                                              For deep frying + 1 tablespoon

Equipment Needed

Procedure

  1. Place a wok or deep frying pan over medium heat. As soon as the oil heats up nicely, carefully slide in the potato pieces and lower the heat. Fry for 10 minutes or until the potatoes become tender on the inside and crispy and golden-brown on the outside.

Tip: Make sure you deep-fry the potato pieces on low heat otherwise they will remain raw from inside. Alternatively, you could boil the potatoes first and then cut them into big pieces and fry on high heat.

  1. When the potatoes are done, take them out with the perforated spoon or slotted spatula and keep on a plate lined with paper towels.
  2. Now slide in the cauliflower florets in the hot oil and fry on low heat for about 5 minutes. Then increase the heat to medium and fry until golden-brown.
  3. When done, turn off the heat and transfer the florets to the plate lined with paper towels.
  4. Now take another deep frying pan and add 1-tablespoon hot oil to it. Place it on low-medium heat.

Tip: You can also use hot oil that was used for deep-frying but transfer it to the frying pan carefully.

  1. Add cumin seeds to the hot oil and let them crackle.
  2. Add chopped green chilies and then the grated onions. Sauté until the onions start browning and leaving oil from the sides.
  3. Add the pureed tomato and stir. Lower the heat and fry the mixture till it leaves oil at the sides.
  4. Now add salt, turmeric powder, coriander powder, and garam masala. Stir and fry the mixture for another 2 minutes on low heat.
  5. Now add the curd and stir. Cook the gravy until you can see curd absorbed in the mixture.
  6. Now add about 3 tablespoons water and stir. Also add the fried potatoes and cauliflower.
  7. Stir everything gently to cover with the gravy and then cover the pan. Lower the heat and let the gravy simmer until it thickens into semi-gravy state. This should take 5 – 7 minutes.
  8. Remove the lid and sprinkle the ground clove over the dish. Stir one last time.
  9. Turn off the heat and transfer to a serving dish. Serve hot with chapatti, naan or parantha.

Preparation Time: 30 minutes

Serves: 2 – 3

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