Living in Consciousness ~ Indi(r)a’s Food and Garden Weblog

Aloo Gobi with Kasuri Methi

You know how it is sometimes. You prepare a new recipe, you like it so much, you have to make it again the next day. That’s what happened to me with cauliflower. I loved the gobi I prepared last weekend very much, I made it again today. This time, I also added few potatoes to the pot. The friendship between brain-like cauliflower and belly-like, comforting potatoes is legendary. The fragrant kasuri methi and the sweet golden raisins addition made this lovely friendship even more endearing to me. I can surely say that this is the best cauliflower curry I have ever made next to my amma’s recipe. Good use of cauliflower that’s in season.

Aloo Gobi with Kasuri Methi and Golden Raisins


3 cups cauliflower florets
1 cup, cubed potato
2 cups, finely chopped tomatoes
½ cup, finely sliced onion
1 tablespoon each – grated coconut, and kasuri methi
½ teaspoon each, or to taste – Turmeric, red chilli powder and salt
¼ cup – golden raisins
For popu or tadka:
1 tablespoon peanut oil
1 garlic, finely chopped and a pinch each- cumin and mustard seeds

The preparation is easy. Heat oil in a sturdy pot over medium heat. Add and toast garlic to pale brown, and then cumin and mustard seeds. When seeds start to pop, add onions. Saute to soft. Next goes the tomatoes. Cook them to soft on high heat, and mush them using a sturdy spoon or spatula.

Add potatoes, and cook to just tender. Add cauliflower. Also the items listed in seasoning, along with half cup of water. Mix. Cover the pot and simmer. When cauliflower reaches the tenderness you desire, turn off the heat. Serve the curry hot with rice or with roti.

Kasuri methi adds wonderful aroma, whereas golden raisins soaked up in spices add khatta-metha taste to aloo-gobi. Delightful!

Posted by Indira©Copyrighted in Cauliflower,Methi, Kasuri Methi,Potato (Tuesday November 27, 2007 at 5:40 pm- permalink)
Comments (26)

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26 comments for Aloo Gobi with Kasuri Methi »

  1. Thanks for detailed post Indiragaru. Seeing your previous short post, I was worried if everything is OK. Now I know all is well. ๐Ÿ™‚

    Comment by Balu — November 27, 2007 @ 5:58 pm

  2. Hello Balu: Everything is fine, thanks for your concern. I was experimenting with the last post and I didn’t want to disturb the peaceful looking photos with my words.:)
    Hope you had a nice thanksgiving weekend!

    Comment by Indira — November 27, 2007 @ 6:15 pm

  3. Hi Indira,

    I loved the gobi recipe which you have posted earlier. So, i tried it yesterday with the addition of half a potato which was hanging in my kitchen from last nigth. It was just too good. And today i see you have posted the recipe with aloo. That makes me very happy!

    Thankyou for such a beautiful recipe. Like you said this has become one of my favourite too.

    Instead of kasuri methi i used fresh methi leaves.

    Comment by Madhavi — November 27, 2007 @ 8:01 pm

  4. This might be even better than the previous dish, Indira — if only for the aloo to soak up the extra sauce ๐Ÿ™‚ I have one pom. left from Thanksgiving table. Why I can’t get the time to shell it and make that yogurt dish is beyond me ๐Ÿ™‚

    Comment by Linda — November 27, 2007 @ 8:56 pm

  5. hi dear,
    I love to peek in ur Blog just before going to bed.. so taht can get some idea for tom’row….
    U know u make my life easy by making something new & different everytime….
    I prepare the same dish with Gobi… but never tried adding Rasins…. will do that next time..

    Comment by Soumya — November 27, 2007 @ 8:59 pm

  6. Lovely Indira. Thsi will be good to try. I have all the ingredients reqiured.

    Comment by Rina — November 28, 2007 @ 8:03 am

  7. Wow Indira what a coincidence., yday i was browsing through your site for aloo gobi recipe, and was thinking of cooking today.. After reading your post now, i made my mind to make it tonight for sure!! Looks so easy.., I have purple potatoes, what do you think of adding them?? Tastes good?

    Comment by Kalva — November 28, 2007 @ 10:32 am

  8. Wow Indira, I am taking your word on this one! Going to try this recipe tonight — the best recipe after Amma’s – now that a really high standard to live up to ๐Ÿ™‚ will let u know how it turns out !

    Comment by Latha — November 28, 2007 @ 10:49 am

  9. Super!! Do u think addition of ginger would change the taste dramatically?

    Comment by Manasi — November 28, 2007 @ 12:24 pm

  10. Hello Indira,

    This dish tastes yummy and i loved making it, such simple recipe and heavenly aroma. Thanks a lot. We are having it for dinner with pudina pulao ๐Ÿ™‚

    Comment by Aruna — November 28, 2007 @ 6:25 pm

  11. Thank you Indira, I made this last night and it was delicious.
    I was not very brave with the fenugreek and added less than you suggested, but next time I will add more. I also added some spinach at the end and it did not hurt at all.
    Great recipes and beautiful photos as always.

    Comment by anna maria — November 28, 2007 @ 6:34 pm

  12. Dear Indira,
    That description made me laugh out loud – brains and comfort – ha ha. Trust you to give yet another magical twist to such a simple all time favourite. Never thought of raisins – sounds delightful.

    Comment by Pritya — November 28, 2007 @ 9:04 pm

  13. Dear Indiraji,
    Yesterday after seeing your recipe I almost immediately wanted to make, and yes I did make it for dinner with Roti and raita, the combo was heavenly, a perfect ending after a long day. thanks so much!


    Comment by Aarthi — November 29, 2007 @ 7:30 am

  14. Like Pritya above, I too laughed out loud at “brain-like cauliflower and belly-like, comforting potatoes”. Too cute!

    You’re so talented, Indira — you have a way with food, words, composing pictures, and taking pictures. Must be all the cumulative good karma from your previous lives ๐Ÿ™‚

    Comment by Uma — November 29, 2007 @ 12:03 pm

  15. And sometimes when you make it again the following day it does not turn out the same way ๐Ÿ™

    Comment by Cynthia — November 29, 2007 @ 3:09 pm

  16. Hi Indira,
    If I want to post on Dining Hall, how should I proceed, could you please tell me.


    Comment by lakshmi — November 29, 2007 @ 3:57 pm

  17. Thanks Indira,
    for providing me the email-id’s.
    They did removed the posts.

    Comment by lakshmi — November 30, 2007 @ 9:42 am

  18. your recipe is as always very good. the photo is also very tempting and excellent.thanks for sharing.

    Comment by mythreyee — November 30, 2007 @ 10:09 am

  19. Loved the phrase: ‘brain-like cauliflower and belly-like, comforting potatoes’ Indira. My mom never made cauliflower curry alone, she always used to add atleast half a potato to that.. heavenly taste!

    ~ Siri

    Comment by Siri — December 1, 2007 @ 1:52 pm

  20. Hi Indira
    Like this recipe to the traditonal aloo methi, which is just as delicious. Like the way you write your recipe to a good detail. Also wanted to comment on your photos, its fantastic.

    Another suggestion. I have made puthina gobi masala without aloo, its extremely flavorful and was a bit hit in a party i had. The amount of puthina will be in similar quantity to your cauliflower.


    Comment by Archana — December 2, 2007 @ 8:14 am

  21. Thank you all for your good words on this recipe.

    Madhavi, Aruna, Anna Maria, Aarthi: I am happy to read that you tried and liked this recipe. Thanks for letting me know.

    Hi Kalva: Purple potatoes, that would be one colorful and tasty aloo gobi:) If you try, let me know how you like it. Thanks.
    I made the persimmon cake again this weekend, this time, I followed your recipe and added some dates.:)

    Manasi: I don’t think it would. I wanted an undisturbed kasuri methi taste, that’s why I avoided the traditional ginger-garlic-corinader paste to the masala.

    Hi Cynthia: That is very true.:) Sometimes it’s difficult to recreate the magic we felt on first try.

    Lakshmi: Happy to help, glad that you were able to resolve the issue without too much hassle.

    Archana, your version of pudina and cauliflower sounds wonderful. I will be trying it out soon. Thanks very much for sharing.

    Comment by Indira — December 2, 2007 @ 5:11 pm

  22. […] Comment by Indira รƒฦ’ร‚ยขรƒยขรขโ‚ฌลกร‚ยฌรƒยขรขโ€šยฌร‚ย November 27, 2007 @ 6:15 pm […]

    Pingback by Why a Desi Blog, and Why Now? « Paisleys and Peacocks — December 3, 2007 @ 4:09 am

  23. I love how, in this recipe, the sweet-sour of tomatoes is pulled to the sweet side with onions and sultanas..and then kasoori methi! It goes so well with tomatoes. And I forgot all about the cauliflower and potatoes…oh, how luscious this must be!

    Comment by pelicano — December 4, 2007 @ 4:21 am

  24. Indira,
    i have tried this recipe and came out superb, i can say. The variation is that, allowing the tomato, onion mixture to cool a bit and grind it into semi paste (with raisins , methi added when hot) , the curry came out with good gravy and blended taste. My kid loved when i added grind cashew paste to it.
    Thanks for sharing the good recipe.

    Comment by Ragamayi — December 10, 2007 @ 10:35 pm

  25. I make a very similar kind of curry, i love it. Will try this version too.

    Comment by Mona — February 8, 2008 @ 1:27 pm

  26. Hi Indira,
    I recently dicoverd yor site. It isamazing . I would say that it is defenitely the best site that I have discovered so far! I wanted to ask you for an advice. While cooking north indian dishes what are the different bases that we can use. all my recipies with tomato- onion base tastes the same. These days I am experenting with peanut base but it is too fatty for daily cooking. I want your expert opion on this. thanks a lot

    Comment by Vidhya — March 25, 2009 @ 8:16 pm

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