Keef Cooks logo
British food-lover Keef shows you how to cook amazing food with easy to follow recipes and videos. So stop wasting your time and money on takeaways or supermarket ready meals, and Get Cooking!
Home
About
Articles
Donate

press 'enter' to search
EXPLORE KEEF COOKS

ALOO GOBI: POTATO AND CAULIFLOWER CURRY

Introduction & method

Aloo Gobi is one of India's most popular vegetarian dishes, and if you use oil instead of ghee it's also vegan. The large number of ingredients may be off-putting, but stick with it - it's worth it!

 Aloo Gobi: Potato and Cauliflower Curry Recipe

Prep the Coriander Seeds


In a dry frying-pan on medium-high heat, toast the coriander seeds until they have darkened in colour a bit, and start giving off some aroma. This should take 1-2 minutes. Remove from heat and, when they are cool, pulverize them in a spice mill or mortar and pestle.

Prep the Veg


Peel and chop the potatoes into bite-sized chunks. Break the cauliflower into florets, slightly larger than the potato chunks. Peel and chop the onion into fairly small bits. Peel the garlic and ginger, and mince them both - a good garlic crusher will do this job easily. De-seed the fresh chillies and chop them finely.

Cook the Sauce


Heat the oil or ghee in a large frying pan on medium-high heat. Add the cumin and nigella seeds and cook them for 1-2 minutes. Add the potatoes and sauté them for about 5 minutes - they should be glistening with oil and just beginning to brown on the edges. Remove the potatoes from the pan, and add the cauliflower. Sauté the florets for about 5 minutes, then remove from the pan. Turn down the heat and add the onion. Let it cook for 5 minutes until softened but not browned. Add more oil if you need to. Add the garlic and ginger and let those cook for a couple of minutes, then add the tomatoes, ground coriander, chill powder and turmeric. Stir well to combine everything. Let the sauce cook for a few minutes until oil or ghee begins to separate out around the edges.

Finish the Aloo Gobi


Add the potatoes and chopped green chillies, cook gently for 5 minutes. Add the cauliflower and a splash of water if needed. Stir well, cover, and cook until the potatoes and cauliflower are tender - about 30-45 minutes. Uncover and add the garam masala and half of the finely-chopped fresh coriander. Taste for seasoning and add salt if needed.

Serve the Aloo Gobi


Place the aloo gobi in a bowl, squeeze the lime jiuce over it and a sprinkling of chopped coriander.



 
You might also like these recipes:

Indian Naan Bread

Tandoori Chicken

Goan Fish Curry
Show some love: share this page

Ingredients & Info



•  1 medium cauliflower
•  3 waxy potatoess
•  1 medium onion
•  a handful of fresh coriander / cilantro
•  1 can canned tomatoes
•  4-6 tbsp ghee or rapeseed oil
•  juice of half a lime
•  a thumb-sized piece of fresh ginger
•  4 cloves garlic
•  4 small green chillies
•  2 tsp coriander seeds
•  1 tsp cumin seeds
•  1 tsp nigella seeds
•  half a tsp chilli powder
•  1 tsp garam masala
•  1 tsp turmeric
•  1 tsp salt

PLUS
You should have the same weight of potatoes as you have cauliflower.

UNITS:
Metric
Imperial
US (cups, sticks, etc)

Serves 2 -4
Prep time: 10 minutes.
Cooking time: 45 minutes.
Total time: 55 minutes.

Watch the video on YouTube