A comforting Indian classic, packed with warming spices & mountains of flavour. Simple ingredients with a bold & punchy flavour, this traditional aloo gobi brings together potatoes & cauliflower in a fragrant Indian spice blend. A comforting curry night staple!
Ingredients
1 cauliflower, cut into florets
3 medium potatoes, peeled & chopped into rough chunks
1 onion, peeled & diced
2 medium tomatoes
3 garlic cloves, diced
1-2 green chillies, diced
3tbsp ginger, diced
3tbsp vegetable oil
1tsp cumin
1tsp ground coriander
½tsp ground turmeric
1tsp kashmiri chilli powder
½tsp garam masala
Salt to taste
Fresh coriander to garnish
Method
1. Wash & chop the cauliflower into bite-sized florets. peel & roughly chop the potatoes into even sized chunks to help them cook at the same time.
2. Heat the vegetable oil in a large frying pan over a medium heat. add the cumin seeds & let them sizzle for around 30 seconds before adding the onion & cooking until soft & browned.
3. Stir in the garlic, ginger & chillies, cooking for a further minute or so.
4. Next add the turmeric, cumin & Kashmiri, stirring well to release their flavours.
5. Add the tomatoes with a pinch of salt & allow to soften for 5-7 minutes, before crushing into the spice mix.
6. Stir in the potatoes & cauliflower ensuring they have an even coating of the sauce across them. Allow to simmer covered on a medium heat, adding water if the dish starts to dry out.
7. Once the veggies are cooked & tender, remove the lid & cook for a following 2 minutes, allowing the excess moisture to evaporate.
8. Sprinkle over the garam masala, gently stir everything together before finsihing with a generous handful of fresh coriander.
9. Dish up with some rice & chapatis & dive in!
Top Tips
The secret to a great Aloo Gobi is to cook it low & slow... This allows the veggies to soak up all those delicious spices without becoming overcooked & mushy.
Aloo Gobi is traditionally a fairly dry dish, so keep additional water to a minimum & let any excess water cook off before serving.
Harvinder's Aloo Gobi
