One of the most popular vegetarian curries of all, aloo gobi is a fairly dry dish consisting of spiced potatoes and cauliflower. Originally from Punjab, it is a veggie staple in India, and one of the most chosen side dishes in British Indian restaurants. Typically it is a very mild curry, but don’t be afraid to chuck a bit of chilli its way, it will taste different but just as good. We like to serve it as part of a vegetarian thali alongside chappati, roti or paratha bread.
01.
Ingredients
2 large potato, diced
1 medium cauliflower, broken into florets
1 onion, halved then finely sliced
2 large tomatoes, chopped
4tsp ginger/garlic puree
1tsp mustard seeds
1tsp nigella seeds
1tsp cumin seeds
4tsp Mild Madras curry powder
1 green chilli, whole with a slit down the side
2tsp Tomato powder
02.
Method
- Parboil the potato dice, and be careful not to overdo this. Floret the cauliflower (make the florets a bit larger than the potato dice, to stop the cauli collapsing on cooking).
- In a heavy pan heat some coconut oil or some sunflower oil. First add the mustard, cumin and nigella seeds, then add the onion and fry for 15 minutes until it is taking on a golden colour.
- Now add the ginger/garlic paste and the tomato and keep frying for 5 minutes. Next add the cauliflower and potato, along with the curry powder and the tomato powder/puree.
- Give the whole thing a good stir, and add a good splash of water and the chilli. Now simmer the dish until the cauli is cooked, keeping an eye on the water.
- The finished curry should be pretty dry, with what sauce there is clinging to the vegetables.
