Local name: आलू गोभी
A dry curry of potatoes and cauliflower turned golden with turmeric, cumin and coriander, caramelised at the edges and soft inside.
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Photo: Unknown, CC BY-SA 2.0
Aloo gobi should be dry, with no sauce. Resist the urge to add water and let the vegetables cook gently in their own steam under the lid instead.
An estimate computed from the recipe quantities and the USDA food composition database. Real values vary with the products used.
It cooked too long or was stirred too much. The cauliflower goes in fifteen minutes after the potatoes because it cooks far faster, and every stir breaks up florets that are already tender. Cut evenly sized florets and stir only two or three times in the whole cooking.
Because they hold their cubes through twenty-five minutes under a lid. A floury variety soaks up the steam, crumbles, and coats the cauliflower in thick mash, which works against a dry curry where every piece should stay distinct.
Better not. Garam masala is an already-toasted blend whose aromatics are volatile, and long cooking simply burns them off. Scatter it at the end alongside the fresh coriander so it is still there in the first mouthful.
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