Aloo Gobi Recipe

Ingredients

• 2 tbsp vegetable oil
• 1 tsp cumin seeds
• 1 onion, sliced
• 1 tsp grated ginger
• 2 green chillies, chopped
• ½ tsp ground turmeric
• 1 tsp ground coriander
• ½ tsp red chilli powder
• 3 medium potatoes, cut into 2 cm cubes
• 1 small cauliflower, cut into florets
• 1 tomato, chopped
• Salt to taste
• 1 tsp garam masala (not counted)
• Fresh coriander

Method

1. 1Heat the oil in a wide pan with a lid. Add the cumin seeds, then the onion, and cook for 5 minutes until soft.
2. 2Add the ginger, green chillies, turmeric, coriander and chilli powder and stir for 30 seconds.
3. 3Add the potatoes and salt, stir to coat, cover and cook on low-medium heat for 8 minutes.
4. 4Add the cauliflower and tomato, stir gently, cover again and cook for 10–12 minutes, stirring once or twice, until both are tender but holding their shape.
5. 5Uncover, raise the heat for 2–3 minutes to dry off any moisture, then sprinkle with garam masala and coriander.

Aloo gobi recipe: nutrition per serving

One of 4 servings. Estimated from the ingredient weights above and per-100 g values in USDA FoodData Central (SR Legacy); brands and cooking change the real numbers. Not counted, because USDA SR Legacy has no record for them: garam masala.

Tips

• Cut the potatoes slightly smaller than the cauliflower florets so they finish at the same time.
• Stir gently with a flat spatula: cauliflower breaks up easily once it is soft.

Swaps and variations

• Vegan and gluten-free as written.
• Add a handful of frozen peas in step 4 for aloo gobi matar.

Storage

Keeps 3 days in the fridge. Reheat in a pan rather than the microwave to keep the edges from going soggy. Not ideal for freezing: the potatoes turn grainy.