105min 2 ppl
Aloo Gobi
45 minutes
2 people
Medium
45 min · 10 steps
Medium: 31–60 min or 7–12 steps
250 kcalper person
Protein 7g
Carbs 34g
Fats 12g
About this dish
Potato and cauliflower cooked dry with turmeric and cumin until golden at the edges — one of India's most quietly brilliant dishes, where minimal liquid and patient cooking concentrate flavour into every piece.
Allergy Info
None
Diet Info
Vegan
Ingredients
Fresh Produce
- Potatoespeeled and cut into 2cm cubes1.5 medium
- Cauliflowerbroken into small florets0.5 medium
- Onionfinely diced0.5 large
- Garlic Clovesminced1.5 cloves
- Fresh Gingerfinely grated7.5 g
- Green Chillifinely sliced0.5
- Fresh Corianderroughly chopped0.5 small handful
Spices & Seasonings
- Cumin Seeds0.5 tsp
- Ground Coriander0.5 tsp
- Ground Cumin0.5 tsp
- Ground Turmeric0.25 tsp
- Kashmiri Chilli Powder0.25 tsp
- Garam Masala0.25 tsp
- Amchurdried mango powder0.5 tsp
- Saltto taste
Oils & Condiments
- Vegetable Oil1.5 tbsp
Utensils
- Large heavy frying pan or karahi
- Lid
- Chef's knife
- Cutting board
- Fine grater
- Wooden spoon
- Measuring spoons
Method
1
Peel and cut the potatoes into 2cm cubes. Break the cauliflower into small florets. Finely dice the onion, mince the garlic, grate the ginger and finely slice the green chilli.
Approx. 15 minutes
2
Heat the oil in a large heavy frying pan or karahi over medium-high heat. Add the cumin seeds and sizzle for 30 seconds until fragrant.
Approx. 1 minutes
3
Add the onion and cook for 8 minutes, stirring occasionally, until golden.
Approx. 8 minutes
4
Add the garlic, ginger and green chilli. Cook for 2 minutes, stirring constantly to prevent burning.
Approx. 2 minutes
5
Add the ground coriander, ground cumin, turmeric and Kashmiri chilli powder. Cook for 1 minute to bloom the spices.
Approx. 1 minutes
6
Add the potato cubes and stir well to coat in the spices. Cover and cook on medium-low heat for 10 minutes, stirring occasionally.
Approx. 10 minutes
7
Add the cauliflower florets and stir to combine. Cover and cook for 10 minutes, stirring every 3–4 minutes to prevent sticking.
Approx. 10 minutes
8
Remove the lid. Increase heat to medium-high and cook for 5 minutes, stirring, until both the potatoes and cauliflower are tender and lightly golden in spots.
Approx. 5 minutes
9
Stir in the garam masala and amchur. Season with salt to taste.
Approx. 1 minutes
10
Serve scattered with fresh coriander.
Approx. 1 minutes
