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Aloo Gobi

5 from 2 votes
Traditional Indian cauliflower and potato curry, vegan friendly and loaded with flavor. Serve with some freshly made rice and some naan bread
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Prep Time 15 minutes
Cook Time 35 minutes
Servings: 2
Course: Main Course
Cuisine: Indian
Ingredients Method Notes

Ingredients
  

  • 2 large potatoes chopped into thick slices
  • 1 head cauliflower broken into florets
  • 1 medium onion sliced
  • ½ tsp cumin seeds
  • ½ tsp turmeric powder
  • ¼ tsp ginger powder
  • ¼ tsp red chili powder
  • ¼ tsp garam masala powder
  • 1 tsp coriander powder
  • 3 tbsp oil
  • 2 tbsp cilantro chopped
  • salt to taste

Method
 

  1. Heat 2 teaspoons of oil in a pan on medium heat. Add cauliflower florets and fry for 2-3 minutes
  2. Add the sliced potatoes. Fry everything for around 7-8 minutes until potatoes and cauliflower have some brown spots
  3. Drain on tissue paper and set aside
  4. Heat 1.5 teaspoon of oil in the same pan, add cumin seeds and let them crackle
  5. Add the onions and then cook everything for 2 minutes
  6. Add the chopped tomatoes and cook for 2 minutes until they’re little soft. Then add turmeric powder, ginger powder, red chili powder and coriander powder
  7. Cover the pan and let the masala cook for 3 minutes and then add potatoes and cauliflower to it
  8. Add the chopped cilantro leaves and mix. Add the garam masala and cook the potato and cauliflower on low heat for around 5-6 minutes
  9. Salt to taste and let everything cook for another 6-7 minutes until the potato and cauliflower are tender
  10. If it’s too sticky, you can add a bit of water. Before serving, garnish it with some cilantro leaves

Notes

photo credit: ID 149430481 © Kravtzov Dreamstime.com