Delicious Cauliflower Curry Recipe (No Onion & Garlic)

Aloo Gobi, a classic Indian dish, is a delightful vegetarian culinary adventure that showcases the beautiful simplicity of combining potatoes and cauliflower. This humble yet flavorful combination, seasoned with aromatic spices, results in a dish that's both comforting and exciting. The vibrant colors and textures create a feast for the senses, promising a taste experience that will leave you wanting more. Its versatility allows for countless variations, from subtle to spicy, making it a favorite across the globe.

This recipe offers a straightforward approach to creating perfectly spiced Aloo Gobi, emphasizing the balance of flavors and textures. Ready to embark on this culinary journey? Let's dive into the step-by-step process to achieve a delicious Aloo Gobi that will impress your family and friends.

Tools Needed

  • Blender
  • Measuring cups and spoons
  • Pot
  • Wooden spoon
  • Spatula

Ingredients

  • Ginger
  • Green chili
  • Tomato: 1 large, chopped
  • Cashew nuts: 1 heaped tablespoon (soaked in hot water for 30 minutes)
  • Water: 4 cup
  • Turmeric powder: 1 teaspoon
  • Kashmiri red chili powder: 1 teaspoon
  • Sweet paprika: 1 teaspoon (optional)
  • Ground coriander: 1 teaspoon
  • Ground cumin: 1/2 teaspoon
  • Oil: 2 tbsp + 2 1/2 tsp
  • Potato
  • Salt
  • Cauliflower
  • Green cardamoms
  • Cloves
  • Cumin seeds: 1 teaspoon
  • Sugar: 1 teaspoon
  • Frozen green peas: 1/4 cup
  • Coriander leaf
  • Garam masala powder: 1/2 teaspoon
  • Khe G (optional)

Step-by-Step Instructions

Step 1. Prepare the base and aromatics

Step 2. Fry the vegetables

Step 3. Simmer and finish the curry

Step 4. Serve

Read more: Creamy Cashew Chicken Curry: A Simple Yet Sumptuous Recipe

Tips

  • If your paste isn't smooth enough, add more water.
  • Add less chili powder if you prefer less heat.
  • Paprika can be used for red color without chili heat.
  • You can omit potatoes if desired.
  • Don't add dry spice powders directly to hot oil; mix with a little water to prevent burning.
  • Stir frequently to prevent burning.
  • Use a spatula to scrape the sides of the pot.
  • Add more oil if needed to release oil from the sides.

Nutrition

  • Calories: approximately 400-500
  • Fat: 15-25g
  • Carbs: 60-75g
  • Protein: 10-15g

FAQs

1. Can I use frozen cauliflower for this recipe?

Yes! Make sure to thaw it completely and pat it dry before adding it to the pan to prevent excess moisture.

2. What can I substitute for the coconut milk?

You can use full-fat cream, cashew cream, or even vegetable broth for a lighter curry, but the flavor will be slightly different.


This delicious cauliflower curry, free from onion and garlic, is a testament to how simple ingredients can create complex and satisfying flavors. Enjoy this versatile dish as a side, main course, or leftover lunch – the possibilities are endless! We hope you enjoyed making this recipe as much as we enjoyed creating it for you.