Take Away

Aloo Gobi

Prep Time
Cook Time
Ready In

Aloo gobi is a vegetarian dish from the Indian subcontinent made with potatoes, cauliflower and Indian spices. It is popular in Bangladeshi, Pakistani, Indian and Nepali cuisines.


  • 2 chopped, peeled, washed & dried potato
  • 1 chopped onion


  • 4 finely chopped green chilli
  • 1 teaspoon coriander powder
  • 1/5 cup sunflower oil
  • 1/2 tablespoon cumin seeds
  • 1 teaspoon powdered turmeric
  • 1/4 tablespoon garlic paste
  • 1/2 large chopped, washed & dried cauliflower
  • 1/8 cup peas
  • 1/2 tablespoon garam masala powder
  • 1 teaspoon powdered red chilli
  • 1/2 teaspoon asafetida
  • 1 pinches salt
  • 1/4 tablespoon ginger paste
  • 1/4 cup water



  • Heat oven to 180C/160C fan/gas 4. Tip the potatoes into a large pan, fill with cold water and bring to the boil. Simmer for 5-6 mins until starting to soften but still holding their shape. Drain wel


  • On a large baking tray, toss the potatoes and cauliflower with the spices and 2 tbsp oil. Season well and roast for 45 mins, stirring halfway through cooking, until the veg is soft and starting to brown


  • Meanwhile, heat the remaining oil in a large pan. Fry the curry leaves and garlic for 1 min, making sure the garlic doesn’t brown. Add the tomatoes, chillies, sugar, lime juice and some seasoning. Cover with a lid and simmer for 15 mins until the tomatoes have broken down


  • Add the roasted veg to the tomatoes. Simmer for 5 mins, adding a splash of water if the curry gets too thick. Stir through the coriander and serve with rice, warm naan and yogurt.