Aloo Gobi
Aloo gobi is a classic vegetarian recipe made with potatoes and cauliflower, perfect for everyday meals or special spreads. Packed with flavour and easy to prepare, it's a staple across many South Asian households.
- Prep time
- 10 min
- Cook time
- 40 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 600 g Cauliflower (Gobi)
- 500 g Potatoes (Aloo)
- 100 ml Oil
- 1 tsp Cumin Seeds
- 4 cloves Garlic (finely chopped)
- 2 Onions
- 3 Tomatoes
- 1 tsp Salt
- 1 tsp Chilli Powder
- 1/2 tsp Turmeric Powder
- 1 tsp Cumin Powder
- 100 ml Water
- 1 handful Coriander
Instructions
- 1
Add the oil to a pan and heat it up over medium heat until hot.
- 2
Add the cumin seeds and finely chopped garlic, then sauté for 1 minute until fragrant.
- 3
Add the chopped onions and cook for 4–5 minutes, stirring occasionally, until they turn lightly browned.
- 4
Add the chopped potatoes to the pan and cook for 5 minutes, allowing them to begin softening.
- 5
Add the cauliflower and cook for 6–8 minutes, stirring occasionally to ensure even cooking.
- 6
Add the salt, chilli powder, turmeric powder, and cumin powder. Cook the mixture for 3–4 minutes, letting the spices coat the vegetables and release their aroma.
- 7
Add the chopped tomatoes and cook for 4–5 minutes until they soften and blend into the mixture.
- 8
Pour in the water, cover the pan with a lid, reduce the heat to low, and let it cook for 15 minutes until the vegetables are fully tender.
- 9
Add the freshly chopped coriander, mix well, and it's ready to serve.