Aloo Gobi | Delicious Pakistani
A super easy and simple vegetarian dish, an Aloo Gobi is a classic many of us will remember our Mums making.
- Prep time
- 14 min
- Cook time
- 45 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1/3 cup oil
- 1 medium onion (finely chopped)
- 1 tbsp minced ginger
- 6 cloves garlic (minced)
- 2 green chillies
- 1.5 tsp salt (or to taste)
- 0.5 tsp red chilli powder
- 0.5 tsp turmeric
- 2 tsp cumin seeds
- 2 tsp coriander powder
- 3 1/2 cup cauliflower, raw and cut into florets ((one small head))
- 1 1/2 cup potatoes, peeled and chopped into cubes (2 medium sized)
- 2 tomatoes (chopped or pureed)
- Fresh coriander (for garnish)
Instructions
- 1
Heat the oil in a pot or pan. Add the onions, ginger and garlic and fry them over a medium-high heat, till they begin to turn golden
- 2
Add the spices and green chillies. Fry for 2-3 minutes
- 3
Add the potatoes and cauliflower pieces. Allow these to fry for 3-4 minutes. It may start to smell like roasted spices - this is a good thing!
- 4
Add the tomatoes in. Give everything a stir - if things look like they need a splash of water, add some in. We really want to avoid adding excess water in, so please only add water if you think the curry will burn without it
- 5
Turn the heat to low, put the lid on and allow everything to steam-cook. Ideally, we want to avoid adding water, but keep checking in between. If you do need to add water, add a very small amount at a time.
- 6
Once the cauliflower and potatoes are tender, turn off the heat. Garnish with fresh coriander.