Aloo Gobi
Tender, spiced potato chunks and cauliflower florets lathered in an onion and tomato masala. This popular vegetarian curry is the perfect side for any Indian buffet.
- Prep time
- 10 min
- Cook time
- 45 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 300 g Cauliflower
- 3 Potatoes
- 100 ml Olive Oil
- 2 Onion
- 2 Tomatoes
- 1 tsp Salt
- 1 tsp Chilli Powder
- 1 tsp Garam Masala
- 2 tsp Turmeric Powder
- 1 tbsp Cumin Seeds
- 50 ml Water
Instructions
- 1
Heat the oil in large pan on medium heat until hot
- 2
Add the cumin seeds and sauté for 1 minute until fragrant
- 3
Finely dice the onions and add the pan and cook for 3-4 minutes until golden brown and softened
- 4
Add the chopped tomatoes and cook for a further 5 minutes until tomatoes are soft
- 5
Add the chilli powder, garam masala, salt and turmeric powder then cook the spices for 3-4 minutes, adding the water to ensure that the spices do not burn
- 6
As the spices cook chop the cauliflower into small florets then add the cauliflower pieces and cook for 5-10 minutes
- 7
As the cauliflower cooks chop the potatoes into bite-sized chunks similar to the size of the cauliflower florets then add into the pan and cook for 15-20 minutes until cauliflower and potatoes are soft and cooked through
- 8
Serve immediately and enjoy with garlic or plain naan bread!