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Aloo Gobi


Prep Time
30min
Cook Time
25min
Ready In
20min
Serves
2
Cuisine
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.

 

Ingredients
  • 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

 

 

Method
  • 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.