Ingredients Needed
Ghee. Use vegetable oil as a vegan substitute. Onion. Fresh garlic cloves. Fresh ginger. Tomatoes. You can use either large tomatoes or cherry tomatoes for this recipe. Potatoes. Cauliflower florets. Spices: Cumin seeds, turmeric, Garam Masala, chilli powder, ground coriander, salt and black pepper. Lemon juice. Lime juice can be substituted. Fresh cilantro leaves/coriander, to serve. Green chillies can be added for extra heat.
How to make Aloo Gobi
In a large, deep pan or skillet set over medium-high heat melt a few tablespoons of ghee/vegetable oil. Add the onion and cook for a few minutes until softened. Add the garlic, ginger, spices and chopped tomatoes frying for another few minutes until the tomatoes start to break down. Peel and cube the potatoes and cut the cauliflower into smaller florets then add to the pan. Stir to coat in the spices then pour in a cup of water. Cover with a lid and turn the heat down to medium then allow to cook for 10 minutes until the potatoes are fork tender. Uncover and cook for another 5 minutes until the liquid is absorbed. Season to taste with lemon juice, salt and pepper then garnish with fresh cilantro/coriander and serve.
Can I make this ahead?
Curries always keep well so any leftovers can be kept in an airtight container in the refrigerator for up to 4 days.
What to serve with Aloo Gobi
This curry is delicious as a main dish served with rice, paratha, roti or naan. It also makes a delicious side dish if served as part of an Indian feast.
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