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    Home » Vegetarian Side Dishes » Urulai Gobi Korma | Aloo Gobi Subzi

    Urulai Gobi Korma | Aloo Gobi Subzi

    Published: Jan 4, 2016 · Modified: Oct 28, 2020 by Srivalli · 14 Comments

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    There are times that call for quick dishes. And one must plan in such a way to present the same dish in a different way. This is what I have learnt when it was time for quick dishes to make, with the same ingredients and yet please the folks to assume it's a new one. The times when one gets back home after work is hardly ever the time for elaborate meals. Ours is mostly roti sabzi and the vegetables keep changing depending on the season. While I do prefer a quick one pot meal for such dinners, there aren't that many, that will interest my kids as well. So it's a korma with rotis, the kurma not so rich, mild and soothing, yet delicious.

    This was one such korma that came upon and that which I have been making for many years. The simplest version of what a kurma is. Though I have been making a sort of this dish many times, I never bothered to click pictures. Then I decided to share this when a couple of my friends were asking for a simple dish to make. I thought it would help some anyway.
    The best part of this picture is the fresh Mint sprig from my pot.

    And another must taste dry saute is this podimas with plantain

    So for the final day of family recipes, here's a simple one from my kitchen!



    Urulai Gobi Kurma

    Ingredients Needed:

    Potatoes - 2 medium
    Cauliflower florets - 1 cup
    Onion - 1 big
    Tomato - 1 big
    Ginger Garlic - 1 tsp (Ginger 1inch, Garlic - 4 to 5)
    Salt to taste
    Red chili powder - 1 tsp
    Coriander powder - 1 tsp
    Cumin Powder - 1/2 tsp
    Bay leaf - 1
    Garam Masala - 3/4 tsp
    Coconut - 3 tbsp
    Cashews - 5
    Oil - 2 tsp
    Coriander leaves

    How to make the Kurma

    Wash and parboil the cauliflower. MW the potatoes for 5 mins.

    Pulse the onions, Tomato, ginger, and garlic together. The puree need not be very smooth, just a couple of pulses should be fine.

    Heat a Kadai with oil, add the bay leaf and saute. Next, add the ground masala and saute well on high.

    Add all the spice powders (except garam masala) for it to get cooked well.

    Next, add the drained cauliflower and mix well. Mix well and add the diced potatoes.

    When it gets cooked for a couple of minutes, add the coconut cashew paste. Add enough water as required and bring it to boil.

    Add garam masala and coriander leaves, remove.

    Serve with rotis.

    Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM

    Print Pin

    Urulai Gobi Korma | Aloo Gobi Subzi

    Course Main Dish - Gravies
    Dish Type Cauliflower Dishes
    Author Srivalli
    Tried this recipe?Mention @cooking4all or tag #cooking4all!
    Previous Post: « Pavakkai Pakoda | Bittergourd Pakoras
    Next Post: Dry Fruit Chikki ~ Lohri Special Dishes »

    Reader Interactions

    Comments

    1. Gayathri Kumar says

      January 05, 2016 at 5:44 am

      Even I do this often. With a single masala, and various vegetables, I create an illusion that I am giving variety every day. This potato gobi combination is one of my fav. Looks great..

      Reply
    2. rajani says

      January 05, 2016 at 1:52 pm

      That sounds like an interesting recipe. My take on cauliflower is getting limited to pulao and the basic stir fry. I should try more interesting takes like this one! Bookmarking.

      Reply
    3. Mayuri Patel says

      January 05, 2016 at 5:15 pm

      a lovely different way to make cauliflower and potato curry.

      Reply
    4. Priya Suresh says

      January 06, 2016 at 6:29 am

      I can have this curry with anything, love this aloo gobi combo especially in Kurma, fingerlicking goodness.

      Reply
    5. Kalyani says

      January 06, 2016 at 7:04 am

      lovely curry there 🙂 I liked the cute dish, valli 🙂 u picked it up online ???

      Reply
    6. vaishali sabnani says

      January 06, 2016 at 12:46 pm

      I love cauliflower in any form , this one sounds great and a must try !

      Reply
    7. Srivalli says

      January 06, 2016 at 7:58 am

      thanks everybody!

      Kalyani Thanks..its from SFO, US..

      Reply
    8. Pavani N says

      January 07, 2016 at 6:59 pm

      Lovely clicks Valli. Aloo-gobhi is such a classic combination and your korma looks delicious.

      Reply
    9. Sandhya Ramakrishnan says

      January 08, 2016 at 12:26 am

      Classic combination and I love you green polka dot dish! It looks so bright and attractive 🙂

      Reply
    10. Nalini's Kitchen says

      January 08, 2016 at 2:58 am

      Finger licking kurma,potato-cauliflower combo is always a hit.

      Reply
    11. Harini-Jaya R says

      January 08, 2016 at 1:47 pm

      Aloo in the sabzi, then all is well. wonderful sabzi.

      Reply
    12. Sapana Behl says

      January 08, 2016 at 8:44 pm

      Aloo gobi korma looks mouth watering.Lovely presentation.

      Reply
    13. Suma Gandlur says

      January 23, 2016 at 10:50 pm

      I guess the coconut cashew paste adds a layer of flavor to the korma.

      Reply
    14. veena krishnakumar says

      January 29, 2016 at 12:44 am

      Beautiful click Valli. Looks so inviting

      Reply

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    srivalli

    Hi! Seasons change, yet there are some timeless recipes you can enjoy anytime. If you are sport for it, you are in the right place!

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