Indian · Main · Easy
Aloo Gobi
A humble, comforting dry curry of potatoes and cauliflower tossed with turmeric and warm spices.
The whole recipe in 60 seconds
Aloo Gobi, in 5 ideas
- Keep the pieces chunky so they hold their shape.
- This is a dry curry, so let the water evaporate at the end.
- Frozen cauliflower works in a pinch; add it straight from frozen.
- A squeeze of lemon lifts the earthy spices.
- Great tucked into wraps for lunch the next day.
What you need
Ingredients
- 3 potatoes, cubed
- 1 small cauliflower, cut in florets
- 1 onion, diced
- 2 tomatoes, diced
- 1 tsp cumin seeds and 1 tsp mustard seeds
- 1 tsp turmeric, 1 tsp coriander, and 1/2 tsp cayenne
- 1 inch ginger, grated
- 3 tbsp oil
- 1 tsp salt
- 1/4 cup chopped cilantro
How to make it
Directions
- Heat oil and crackle cumin and mustard seeds.
- Add onion and cook until soft and golden.
- Stir in ginger, turmeric, coriander, cayenne, and salt.
- Add potatoes and 1/4 cup water; cover and cook 10 minutes.
- Add cauliflower and tomatoes; cover and cook until tender, about 12 minutes.
- Uncover and cook off excess moisture, then shower with cilantro.
Money saver. One of the cheapest curries to make; potatoes and cauliflower are always affordable.