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)
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The New Home of Mahanandi:

Gobi Kasuri Methi with Golden Raisins

Cauliflower, Golden Raisins, Dried Fenugreek Leaves
Gobi, Golden Raisins, Kasuri Methi


Peanut oil, slivered garlic, cumin, and mustard seeds for tadka
Red onion, ripe tomatoes and fresh cauliflower
Kasuri methi, golden raisins, grated coconut, turmeric, chilli powder and salt
With puri, chapati or with rice.

Puri and Gobi Kasuri Methi with Golden Raisins
Puri and Gobi Kasuri Methi ~ for Weekend Brunch

Feel free to size up the recipe, for a sweet tasting and serenely scented Gobi Kasuri methi.
From Hindi to English, Gobi=cauliflower, Kasuri Methi=Sundried Fenugreek Leaves

Posted by Indira©Copyrighted in Amma & Authentic Andhra,Cauliflower,Golden Raisins,Methi, Kasuri Methi (Monday November 26, 2007 at 1:10 am- permalink)
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The New Home of Mahanandi:

Cauliflower-Potato Curry (Aloo Gobhi)

I ran out of excuses. I avoided cooking cauliflower till now this year. But when priced at one dollar, I couldn’t think of any more excuses and bought the fresh, big, Lilly white cauliflower from the local farmers market. Even though, it is available year round, Autumn is the season for cauliflower here in US, so the low price.

On my short list of vegetables, I am reluctant to cook, cauliflower occupies the number one spot. It’s unfortunate, but my brain, it doesn’t heart the brain-like cauliflower. Only way I can eat this vegetable is when combined and cooked with other vegetables and some sort of beans following my mother’s recipe. The only thing I did different this time from the original was, instead of dried peas, I used small red beans. Clean, colorful and full of flavor, this hearty stew is extra good with rice or chapatis.

Cauliflower, Onion, Red Potato, Carrot, Red Beans, Dried Coconut, Poppy seeds, Cilantro, Ginger, Garlic, Cinnamon, Cloves, Red Chilli Powder, Turmeric and Salt


1 fresh, small-sized cauliflower, trimmed and florets cut/separated
1 potato, and one carrot – peeled, and cut into bite sized cubes
1 onion – finely sliced lengthwise
6 ripe, juicy tomatoes – chopped
2 fistfuls of soaked red beans
(Peas, chickpeas or other types of beans also work)

For Masala:
4 tablespoons of coconut powder (dry or fresh)
1 tablespoon of poppy seeds
Small pieces of cinnamon and two cloves
Few sprigs of cilantro, small piece of ginger and two garlic cloves
1 teaspoon of red chilli powder
½ teaspoon of salt and turmeric
Take all the above in a blender, add half cup of water and puree them into smooth paste.

cauliflower, potatoes, carrots, tomatoes and onions, Red Beans, turmeric, red chilli powder and the green ball is the paste of ginger, garlic, cilantro, coconut, poppy seeds, cinnamon and cloves

Heat one tablespoon of peanut oil in a large, wide pot over medium heat. Do the popu or tadka (toasting mustard seeds, cumin and minced garlic). Add the onion, fry it till golden. Add the cut tomatoes, increase the heat, cover and cook for about 5 to 10 minutes, until the tomatoes soften when pressed with the back of a spoon.

Because cauliflower can cook easily and when overcooked gives out unpleasant Sulfur smell, first add the cut potatoes, carrots and red beans to the tomato gravy. Cook them until they are almost tender fork, and then add the cauliflower florets to this mix. Add the masala paste and half cup of water. Stir to combine. Reduce the heat to medium low, cover and simmer for about 20 minutes. Finally stir in the finely chopped cilantro and serve, either warm or at room temperature.

Cauliflower-Potato Curry with Chapatis (Aloo Gobi with Roti)
Cauliflower-Potato Curry (Aloo Gobi) with Chapaties ~ Our meal today.

Posted by Indira©Copyrighted in Cauliflower,Potato,Red Beans (Chori) (Thursday November 10, 2005 at 5:07 pm- permalink)
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The New Home of Mahanandi: