Aloo Gobi
Potatoes and cauliflower cooked with onions, tomatoes, and warm Indian spices. A hearty vegetarian favourite.
Prep: 10 minutes. Cook: 25 minutes. Difficulty: Easy. Serves 4.
Ingredients
- 3 medium potatoes, peeled and cubed
- 1 small cauliflower, broken into florets
- 1 onion, diced
- 2 tomatoes, chopped
- 2 cloves garlic, minced
- 1 teaspoon ginger, minced
- 1 teaspoon cumin seeds
- 1 teaspoon turmeric
- 1 teaspoon garam masala
- ½ teaspoon chilli powder
- 2 tablespoons oil
- Salt to taste
- Fresh coriander
Instructions
- Heat oil in a large pan. Add cumin seeds — cook until they pop.
- Add onion. Cook for 3 minutes.
- Add garlic, ginger, turmeric, chilli, and garam masala. Stir for 1 minute.
- Add tomatoes. Cook for 3 minutes until soft.
- Add potatoes and cauliflower. Stir to coat with spices.
- Add 100ml water. Cover and cook on low heat for 20 minutes until vegetables are tender.
- Stir occasionally to prevent sticking. Add a splash of water if needed.
- Garnish with coriander. Serve with rice or roti.
Tips for Helpers
- Cut potatoes small so they cook at the same rate as the cauliflower.
- The dish should be dry, not saucy — add water sparingly.
- A squeeze of lemon at the end adds brightness.
Ingredient Substitutions
- Add peas for extra colour.
- Sweet potato instead of regular potato for a twist.