RECIPE

Aloo gobi (potato and cauliflower curry)

Serves: 4
Prep: 15 minutes
Cooks In: 30 minutes

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.

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

Ingredients

Print Recipe

  • oil 3 tablespoons
  • onion 1 large, chopped
  • garlic 3-4 cloves, chopped
  • fresh ginger 3 centimetres piece, peeled, grated or finely chopped
  • mustard seeds 1 teaspoon (optional)
  • curry powder 2 teaspoons (check label if eating gluten-free)
  • garam masala 2 teaspoons (check label if eating gluten-free)
  • ground turmeric ½ teaspoon
  • chilli powder ½ teaspoon
  • salt 1 teaspoon
  • crushed tomatoes 400 grams can
  • potatoes 500-600 grams, scrubbed, cut into 3cm chunks
  • vegetable stock or water 1½ cups (check label if eating gluten-free)
  • cauliflower 1 medium, cut into florets

To serve

  • 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)

Method

  1. 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.

  2. 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.

  3. 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.

 

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