Aloo GobiPotato and Cauliflower Curry
A dry-style potato and cauliflower curry cooked with onion, tomato, cumin, turmeric, chili, and garam masala.
Prep
20m
Cook
30m
Serves
4
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
Quantities update automatically when you change the serving size.
- 450gPotato (cut into cubes)
- 500gCauliflower (cut into florets)
- 150gOnion (finely chopped)
- 200gTomato (finely chopped)
- 10gGarlic (minced)
- 10gFresh Ginger (minced)
- 3gCumin Seeds
- 3gTurmeric Powder
- 3gChili Powder
- 4gGaram Masala
- 35mlVegetable Oil
- 8gSalt
- 15gFresh Coriander (chopped)
- 120mlWater
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Heat the vegetable oil in a wide pan over medium heat.
- 02
Add the cumin seeds and cook until they crackle.
- 03
Add the onion and cook until lightly golden.
- 04
Stir in the garlic and fresh ginger and cook until fragrant.
- 05
Add the tomato, turmeric powder, chili powder, and salt, and cook until the tomato softens into a thick masala.
- 06
Add the potato and cauliflower and stir until the vegetables are well coated.
- 07
Pour in the water, cover, and cook over low heat until the vegetables are tender but still hold their shape.
- 08
Remove the lid and cook a few minutes more so any excess moisture evaporates and the spices cling to the vegetables.
- 09
Turn off the heat and stir in the garam masala.
- 10
Finish with the fresh coriander and serve hot.
Ratings & Reviews
Log in to rate and review this recipe.