Spicy Indian Potato Cauliflower Aloo Gobi
This easy to prepare vegetarian Spicy (but not hot spicy!) Indian Potato Cauliflower dish is a dry curry which means there is a lot of deliciously savoury veggies in a bed of soft, clingy sauce. It's full of earthy, pungent, warm flavors, so comforting and yummy.
- Prep time
- 5 min
- Cook time
- 25 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 medium potatoes
- 1 small cauliflower head
- 2 tbsp oil
- 1 tsp sugar
- 1 tsp salt
- 1 tsp grated ginger
- 1 tbsp black mustard seeds
- 1 tbsp cumin seeds
- 1 tbsp ground cumin seeds
- 1 tsp ground coriander seeds
- 1/2 tsp ground turmeric
- 1/4 tsp cayenne pepper, optional
- Salt to taste
- Freshly ground black pepper to taste
- 1 tbsp lemon juice
- 2 tbsp fresh coriander, chopped
Instructions
- 1
Wash and peel and dice potatoes.
- 2
Wash and cut cauliflower into bite size flowerets.
- 3
Heat your oil in wok until hot. Add mustard seeds and cumin seeds, stir until the mustard seeds pop and fragrance rises. Add grated ginger and stir.
- 4
Add in potatoes, cauliflowers, sugar, salt, ground cumin, ground coriander, turmeric, cayenne pepper (if using) and stir gently until throughly mixed.
- 5
Turn heat to low, cover and cook for 20 mins or until the potatoes are soft and tender. Check every once in a while and add a couple of sprinkles of water if dry. You don't want the bottom to burn but you want to keep the sauce kinda dry and not runny.
- 6
When potatoes are done turn off heat, add lemon juice, and stir in.
- 7
Top with chopped coriander and serve hot.