Restaurant-Style Cauliflower and Potatoes

Rassedaar Aloo Aur Gobhi Ki Subzi

Preparation info

  • Serves


    • Difficulty


Appears in

660 Curries

By Raghavan Iyer

Published 2008

  • About

North Indian restaurant chefs love to serve their curries as smooth sauces that defy recognition. Creating subtle flavors in pureed tomato-, spinach-, and cream-based sauces is a hallmark of this type of restaurant cooking. These techniques are reminiscent of the royal Moghal-style cuisine made popular by the emperors who influenced northern India’s food and cultural scene before the British regime.