Aloo Gobi Recipe — Dry Spiced Potato and Cauliflower Curry

About This Recipe

Aloo gobi is home cooking at its most satisfying — a simple combination of potato and cauliflower transformed by a dry-spicing technique (bhuna) where the vegetables are fried with spices until they caramelise and absorb the flavours. Done well, there's no sauce — just vegetables infused with spice and golden at the edges. Eaten with roti or rice, it's a complete vegetarian meal.

Ingredients

Serves 4

• 400 gpotatoes(peeled, cut into 2cm cubes)
• 1 smallcauliflower(cut into small florets (about 400g))
• 1onion(finely diced)
• 2 clovesgarlic(minced)
• 2 cmginger(grated)
• 2tomatoes(chopped)
• 1 tspcumin seeds
• 1 tspturmeric
• 1 tspground coriander
• 0.5 tspchilli powder
• 0.5 tspgaram masala
• 3 tbspvegetable oil
• 2 tbspfresh coriander(to serve)
• 0.5 tspsalt

Instructions

1. 1

   Fry the potatoes

   Heat 2 tbsp oil in a large, wide pan (karahi or wok) over medium-high heat. Fry potato cubes for 8–10 minutes, turning occasionally, until golden on the outside and nearly cooked. Remove and set aside.

2. 2

   Build the masala

   Add remaining oil to the pan. Fry cumin seeds 30 seconds. Add onion and cook 5 minutes. Add garlic, ginger and dry spices (turmeric, coriander, chilli). Cook 1 minute. Add tomatoes, cook until broken down — 3 minutes.

3. 3

   Add cauliflower and finish

   Add cauliflower florets to the masala, toss to coat. Add potatoes back. Add 3 tbsp water, cover and cook 8–10 minutes on medium heat until cauliflower is tender. Remove lid, increase heat and stir-fry for 2 minutes to dry out any remaining moisture. Add garam masala and coriander.

Variations

• •

  Aloo gobi matar: add 100g frozen peas in the last 5 minutes.

• •

  With cream: add 3 tbsp double cream at the end for a richer version.

Storage

Refrigerate for up to 4 days. Reheat in a pan over medium heat, adding a splash of water. Flavour improves the next day.

Frequently Asked Questions