Aloo gobi
Potatoes and cauliflower cooked with turmeric, cumin and ginger until golden and tender. A dry, fragrant vegetable curry.
- Serves4
- Prep15 min
- Cook35 min
- HeatWarm
Aloo gobi is a dry curry: the vegetables cook in the spices and their own steam rather than in a sauce, so they keep their shape and pick up golden edges.
Ingredients
Pick upA cauliflower, potatoes, an onion, tomatoes, ginger, garlic, green chillies and fresh coriander
Method
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Heat the oil in a wide pan with a lid over a medium heat. Add the cumin seeds and let them sizzle, then add the onion and cook for 6 minutes until soft and golden.
Add the ginger, garlic and chillies and cook for a minute, then the tomatoes, turmeric, ground coriander, chilli powder and salt. Cook for 4 minutes until the tomatoes soften.
Add the potatoes and stir to coat them in the spices. Cover and cook on a low heat for 8 minutes.
Add the cauliflower, stir gently, cover and cook for 15 minutes more, stirring carefully every 5 minutes, until both are tender. Add a splash of water only if it starts to stick.
Take the lid off for the last few minutes to dry it out and colour the edges. Sprinkle with garam masala and coriander and serve with roti or as a side.
Tips
- Cut the potatoes a little smaller than the cauliflower so they're ready at the same time.
- Don't add water unless you have to: the steam does the cooking and stops it going mushy.
- A handful of frozen peas for the last 5 minutes is a good addition.
Good to know
- Heat
- Warm. Add green chillies at the table if you like it hotter.