Aloo Gobi recipe
Potatoes and cauliflower cook together with onion, tomato, and ground spices until tender and lightly browned.
An original home-cooking guide from our recipe collection; not an orderable restaurant product. Timings are approximate and may vary with your equipment.
Serves: 4Prep: 15 minCook: 40 min
Ingredients
- 1 pound (450 g) potatoes, peeled and cut into 3/4-inch cubes
- 1 medium cauliflower (about 1 1/2 pounds / 680 g), cut into bite-size florets
- 2 tablespoons neutral oil
- 1 teaspoon cumin seeds
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1 teaspoon finely grated fresh ginger
- 1 medium tomato, chopped
- 1/2 teaspoon ground turmeric
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 1/4 teaspoon red chili powder
- 3/4 teaspoon fine salt, or to taste
- 1/3 cup water
- 2 tablespoons chopped cilantro
- 1 teaspoon lemon juice
Method
- Heat the oil in a wide skillet or heavy saucepan over medium heat and add the cumin seeds.
- When fragrant, add the onion and cook for 5 minutes until softened.
- Stir in the garlic and ginger and cook for 30 seconds, then add the tomato, turmeric, coriander, ground cumin, chili powder, and salt.
- Cook for 4 to 5 minutes, stirring, until the tomato softens and the spices smell fragrant.
- Add the potatoes and cauliflower and turn them gently in the spiced onion mixture.
- Pour in the water, cover, and cook over low-medium heat for 18 to 22 minutes, turning the vegetables carefully once or twice.
- Check that the potatoes are tender and the cauliflower is cooked but not falling apart; add a spoonful of water and cook a few minutes longer if needed.
- Remove the lid and cook for 3 to 5 minutes, stirring gently, so excess moisture evaporates and a few edges turn golden.
- Stir in the cilantro and lemon juice, taste for salt, and serve warm.
Kitchen notes
- Keep the florets and potato pieces close in size for even cooking.
- For a softer, saucier result, leave out the uncovered browning step and add a little extra water.
