Spinach and Cauliflower Curry / Aloo Gobi Curry is a very tasty dish. I came across this dish first at a dinner party I attended. I tried making this dish at home and it turned out really tasty.
Spinach (Palak) – 1 medium sized bunch
Cauliflower (small sized) – 1 (separated into florets)
Oil – 1 tsp + 1 tbsp
Cumin Seeds – 1 tsp
Onion – 1 (sliced)
Green Chillies – 2 (finely chopped)
Tomatoes (medium sized) – 3 (crushed)
Crushed Black Pepper Powder – ½ tsp
Turmeric Powder – ¼ tsp
Kitchen King Masala – 1 tsp
Salt to taste
Yogurt (Curd) – 2 tbsp
Dip the Cauliflower Florets in salt water and keep in it till we use it.
Wash and chop the Spinach finely.
Heat 1 tsp of Oil in a pan. Add Spinach.
Sauté it for 3 to 4 minutes in medium flame. Transfer to a bowl and keep aside.
In the same pan, heat one tbsp of Oil. Add Cumin Seeds. When it crackles, add the sliced Onion and the Green Chilies.
Sauté the Onion till it becomes translucent.
Add the crushed Tomato, Pepper Powder, Kitchen King Masala, Turmeric Powder and Salt. Mix and cook till the Oil separates.
Take out the Cauliflower from the Salt water and add to the above.
Add ¼ cup of water. Mix well. Cover the pan with a lid and simmer for 6 to 8 minutes in medium flame till the florets are cooked well. Cook them till it becomes dry.
Add the sautéed Spinach. Mix well.
Add Yogurt. Continue cooking for a couple of minutes.
Transfer to a serving bowl.
This is a good accompaniment with Roti, Rice, and Parathas etc.
If you do not have Kitchen King Masala, you can substitute with Sambar Powder or Pav Bhaji Powder.