Good morning to everyone It's me, Aamir Sohail Wattoo I here again with you having a great recipe to share with the foodies.lets have a look on our recpie;
The Cauliflower & Potato Curry(Aloo Gobi) is a popular Pakistani & North Indian vegetarian curry. This recipe is authentic, easy-to-follow, and packed with flavor. Tested to perfection!

INGREDIENTS

• Oil: Practically any oil works here. Even olive oil should be fine.
• Cumin seeds: A staple whole spice in South Asian cuisine.
• Onion: I typically use yellow but red onion also works. Feel free to use the pulse function of your food processor to finely chop it.
• Garlic + ginger: You can use a mortar & pestle to crush them or throw them in a food processor to finely chop.
• Tomatoes: Both Roma and vine tomatoes work great here. Again, feel free to pulse to roughly chop in a food processor.
• Ground spice powders: You’ll need ground coriander, ground cumin, turmeric, black pepper, and red chili powder (or cayenne).
• Cauliflower: The recipe calls for a small head of cauliflower, which yields around 1 lb or 454g of cauliflower florets. See below on how to cut cauliflower for this curry.
• Potatoes: I use russet potatoes for their soft texture and quicker cooking time. If you choose a different variety, you may have to add/cook them before adding the cauliflower (similar to how Aloo Baingan cooks).
• Green chili pepper: I typically use Thai (or bird’s eye) chili or half of a Serrano. Adjust this according to heat preference.
• Soy sauce: Gluten-free soy sauce, tamari, or any other substitute works here. This is not a traditional Aloo Gobi ingredient so I’ve left it optional.
• Garnish: Lemon or lime, garam masala, and chopped cilantro.

HOW TO CUT CAULIFLOWER FOR CURRY:

First, remove the leaves of the cauliflower and cut off the tough stem at the bottom. Quarter the cauliflower (cut in half and then cut both sides in half). Then cut out the thick stalk by making a v-shape.
Chop the cauliflower florets into small (around ~1-inch) florets. If they’re larger, chop them into halves or quarter

Step 1:

Add the cumin seeds and onion and sauté until the onions turn golden. This is an essential component for forming the base (or masala) of many curries.

Step 2

Add the garlic and ginger and continue to saute so that the raw smell disappears and the onions deepen even more in color. Once the onions are deeply golden, add the tomatoes along with the spice powders and salt. (If you add the tomatoes too early, the acid in the tomatoes prevents the onions from browning well).

Step 3

Add the potatoes, cauliflower, and green chili pepper and stir-fry to soften. Cover and allow the vegetables to steam over low heat. After cooking, if there’s moisture from the vegetables left, sauté it out. If you find that the vegetables are sticking to the bottom of the pan, then deglaze with a splash of water. You want the vegetables to be extremely tender so that there’s no resistance as you scoop them up.

**Garnish with soy sauce, garam masala, and lemon juice, and chopped cilantro.
**

TIPS AND NOTES

Here are some more tips for making Aloo Gobi:

1.At any point while preparing preparing the curry, if you notice uneven browning or bits sticking to the bottom, deglaze the pan with around 2 tbsp of water.
2.I don’t know about you, but I love both my cauliflower and potatoes to be well done. I’ve tried other recipes and there’s often a bite to the cauliflower. I add the cauliflower with the potatoes to prevent it from being underdone.
3.The size of the potato and cauliflower will determine cook time. Try to cut them both small so they absorb maximum flavor and cook evenly.
The soy sauce at the end is a subtle addition that you won’t be able to taste once you stir it in. Don’t be afraid to use it. But if you want a traditional (but amazing!!) aloo gobi, feel free to omit it.

Thanks for stopping by and having a look on my recipe.
Source
https://www.teaforturmeric.com/aloo-gobi/