Aloo gobi (potato and cauliflower curry)
A dry Punjabi curry of potatoes and cauliflower cooked with cumin, turmeric, ginger and tomato until tender and golden.
- 45 min15 prep · 30 cook
- EasyDifficulty
- 250 kcalper serving
Ingredients
- Cauliflower1
- Potatoes500 g
- Onion1
- Tomatoes2
- garlic3 cloves
- Grated fresh ginger1 tbsp
- Green chilli1
- Cumin seeds1 tsp
- Ground turmeric1 tsp
- Ground coriander2 tsp
- Garam masala1 tsp
- Vegetable oil4 tbsp
- Saltto taste
- Fresh corianderto taste
Missing something? Ingredients with × can be left out.
Steps
- 1
Cut the cauliflower into florets and the potatoes into 2 cm cubes.
- 2
Heat the oil in a wide pan and fry the cumin seeds until they sizzle. Add the chopped onion and cook until golden.
- 3
Add the garlic, ginger, chilli, turmeric and ground coriander, then the chopped tomatoes, and cook until jammy.
- 4
Add the potatoes and cauliflower with salt and a splash of water. Stir to coat, cover and cook over low heat, stirring now and then, until tender.
- 5
Uncover, sprinkle with garam masala and fry for a few minutes so the edges brown. Finish with coriander and serve with chapati or rice.
Tips and questions
- How do I stop it turning mushy?
- Use very little water, keep the lid on only until tender and stir gently.
- What do I serve it with?
- Chapati or paratha, plain yogurt and a dal make a complete meal.
Enjoy your meal!
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