Aloo Gobi
Aloo Gobi
Aloo Gobi is a healthy cauliflower and potato recipe, made with a thick tomato sauce of onions, garlic, ginger, and whole cumin and mustard seeds. It's an easy Indian dish that you can whip up anytime for a hearty, vegetarian meal. Recipe courtesy of Hari Ghotra
Prep Time
10
minutes
Cook Time
30
minutes
Servings
4
Total time: 40 minutes
Ingredients
- 1 small cauliflower
- 2 potatoes, peeled cut into 4cm cubes
- 2 tablespoon mustard oil
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 1 onion, finely chopped
- 2 cloves garlic, finely chopped
- 200 gram (about ½ can or 8 ounces ) canned tomatoes
- 1 tablespoon ginger, grated
- 1 teaspoon salt
- 1 teaspoon turmeric
- 1 chili, finely chopped
- 1 teaspoon dried fenugreek
- 1 teaspoon garam masala
- handful chopped fresh coriander (cilantro)
Directions
- Prepare your cauliflower by cutting into florets, wash and drain.
- Ensure it's thoroughly dry before cooking.
- Heat the oil in a karahi (a deep cooking pot similar to a wok) and add the mustard seeds.
- Once sizzling, add the cumin seeds.
- Add the onions and garlic then fry until soft and lightly browned.
- Once browned reduce the heat a little and add the tomatoes, ginger, salt, turmeric, chilli and dried fenugreek leaves.
- Continue to cook so the onions and tomatoes melt together to create a thick, aromatic masala paste.
- Add the potatoes and stir to coat with the sauce.
- Reduce the heat, cover the pan with the lid and leave to cook for 10 minutes, stirring occasionally.
- Add the cauliflower and stir into the sauce to coat.
- Replace lid and leave to cook for a further 25-30 minutes until cooked.
- Turn the vegetables occasionally but do not stir too vigorously as you don't want the cauliflower or potato to turn mushy.
- Once cooked, sprinkle with garam masala and fresh coriander before serving.