Aloo gobi (potato and cauliflower curry)
Aloo gobi (spiced potatoes and cauliflower) is one of my favourite Indian dishes. Serve this as a main meal, or as part of a delicious dinner spread.
- 3 tablespoons oil
- 1 large onion chopped
- 3-4 cloves garlic chopped
- fresh ginger 3 centimetres piece peeled, grated or finely chopped
- 1 teaspoon mustard seeds optional
- 2 teaspoons curry powder check label if eating gluten-free
- 2 teaspoons garam masala check label if eating gluten-free
- ½ teaspoon ground turmeric
- ½ teaspoon chilli powder
- 1 teaspoon salt
- 400 g can crushed tomatoes
- 500-600 g potatoes scrubbed, cut into 3cm chunks
- 1½ cups vegetable stock or water check label if eating gluten-free
- 1 medium cauliflower cut into florets
- fresh coriander chopped
- green chilli finely sliced optional
- raita omit for dairy-free, or use coconut yoghurt
- chapatis omit for gluten-free, or use poppadom instead
- Heat oil in a wok or a large heavy-based frying pan (with a lid) over medium heat. Cook onions for 6-8 minutes or until golden. Add garlic and cook for 1-2 minutes, then add ginger, mustard seeds (if using), curry powder, garam masala, turmeric, chilli powder and salt and cook for a further 1-2 minutes.
- Add tomatoes, potato and stock or water. Cover, bring to a simmer and cook for about 10 minutes. Uncover, add cauliflower and cook for a further 7-8 minutes or until cauliflower is tender.
- Garnish with coriander and green chilli (if using) and serve with a small dish of raita and chapatis. To make into a more substantial meal, serve a fried egg on top for anyone who wants one.
You should be able to find frozen chapatis to serve this Aloo gobi with in the frozen section of your supermarket. Check out my recipe for raita here. To make this into a more substantial meal, serve a fried egg on top for anyone who wants one. Here are my best Indian curry recipes to serve this Aloo gobi with: Chicken Saagwala Butter Chicken with Turmeric Pea Rice and Cucumber Mint Salad Butternut and Kaffir Lime Dahl Lentil Vegetable Curry and you can’t go past my Mango Honey Lassi to cool down your mouth in between bites! This recipe comes from the June/July issue of NADIA magazine.