Aloo Gobi
Potato Cauliflower Vegetable Curry
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Heat
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Serves
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Dietary Info
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Prep 10 mins
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Cook 30 mins
A healthy cauliflower and potato recipe, combined with a thick tomato sauce made with onions, garlic, ginger and whole cumin and mustard seeds.
Hari says
I was about seven or eight years old when my mum and dad had to fly back to India unexpectedly, leaving us to and stay with a family friend. After a week of indulging in 80s English meals (something we didn't have often so it was a real novelty) we all started to crave my mums food. So my sister and I decided to cook aloo gobi. Nervous about getting it wrong, we phoned my aunty to ask if we could cook the cauliflower in one giant lump or did we need to cut it into pieces... I can still hear her laughing and even now they bring up that little story. At that point that I realised how important it was to be able to cook. Needless to say, our version wasn't a patch on my mum's, but this recipe absolutely makes up for that. And the robust tomato sauce is very special and if you can hold your nerve and not add water, it will be cooked to perfection.
- Ingredients
- Method
- 1 small cauliflower
- 2 potatoes, peeled cut into 4cm cubes
- 2 tbsp mustard oil
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 1 onion, finely chopped
- 2 cloves garlic, finely chopped
- 200g/½ tin tomatoes
- 1 tbsp ginger, grated
- 1 tsp salt
- 1 tsp turmeric
- 1 chilli, finely chopped
- 1 tsp dried fenugreek
- 1 tsp garam masala
- Handful chopped fresh coriander
Method
- Prepare your cauliflower by cutting into florets, wash and drain. Ensure it's thoroughly dry before cooking.
- Heat the oil in a karahi and add the mustard seeds. Once sizzling add the cumin seeds.
- Add the onions and garlic then fry until soft and lightly browned.
- Once browned reduce the heat a little and add the tomatoes, ginger, salt, turmeric, chilli and dried fenugreek leaves.
- Continue to cook so the onions and tomatoes melt together to create a thick, aromatic masala paste.
- Add the potatoes and stir to coat with the sauce.
- Reduce the heat, cover the pan with the lid and leave to cook for 10 minutes, stirring occasionally.
- Add the cauliflower and stir into the sauce to coat. Replace lid and leave to cook for a further 25-30 minutes until cooked.
- Turn the vegetables occasionally but do not stir too vigorously as you don't want the cauliflower or potato to turn mushy. Once cooked sprinkle with garam masala and fresh coriander before serving.
Served with
As a side or a main I like to eat aloo gobi with either a roti or the slightly more indulgent parantha to scoop up the soft florets and potatoes. Often eaten as breakfast in India it is beautiful with a hot lime or lemon pickle.
Nutritional information
| Typical values* | per Serving |
|---|---|
| Calories | 293 |
| Fat (g) | 10 |
| of which saturates (g) | 1 |
| Carbohydrates (g) | 45 |
| of which sugars (g) | 13 |
| Fibre (g) | 8 |
| Protein (g) | 18 |
| Salt (mg) | 729 |
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Comments
Comments (18)
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Hari Ghotra
Hi Emmet
Thank you for your wonderful comments. I am super pleased to read you are enjoying the website and your family are loving the results.
With mustard oil there are a lot grey areas - I personally use it as and when I need it. I don't use it for everything but I do with specific dishes. My advise is if it worries you then the best alternative is Rapeseed oil but in the quantities I use it I think it's ok . Here are some details you might find interesting/helpful - https://www.harighotra.co.uk/blog/news/first-edible-mustard-oil
Please do share pictures of the dishes you cook with me on my app.
Thanks Hari
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Neil Coulson
Made this and it was delicious-
Hari Ghotra
Hi Neil - you should take a picture and share it with me on my app here https://hari.is/2P5rXbk
We would love to see your dishes on the app. Thanks for trying it Hari
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Jet
I Plan to make this for a dinner party. Will this stand being made in advance and being reheated? Wonderful site : )-
Hari Ghotra
Hi Jet Yes you certainly can. I would recommend reheating it a microwave or in the oven. You don't want the florets to break up and turn mushy when you reheat it. Let me know how it goes. Looking forward to seeing some pictures please! Good luck Hari
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George lytinas
Hi, congrats for your site. I've tried aloo Gobi and was delicious. I made a minor modification though. I've roasted in the grill the cauliflower florets and potato cubes for a while with just a drizzle of oil, just to get charred edges. The cauliflower had a nutty taste and when mixed with the masala became delicious.-
Hari Ghotra
Hi George Sounds fantastic - good to hear that you are enjoying the website. Thanks for trying this recipe and for sharing the way you cooked it. Hari
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rakhiinindia.in
I am very excited to know new things. like this one, i was unaware of Aloo Gobi,Potato Cauliflower Vegetable Curry Recipe So thank you for the blog.-
Hari Ghotra
Hi Rakhi Really this is a classic dish - it's great and healthy too. Hari
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mark harvey
Really simple and really tasty, made it today, fab !-
Hari Ghotra
Great Mark Thanks for sending a picture through too! Thanks for your support Hari
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Jazz
Perfect, just like how mum makes it. Thanks Hari, this is my go to recipe for aloo gobi now, I love it (made it twice in the last 6 days)... When is the cook book coming out?... :)-
Hari Ghotra
Hi Jazz glad this one worked for you. Twice in 6 days is pretty good. No plans for a cookbook this is my cookbook right here. Thanks for using the website. Hari
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Hari Ghotra
Hi Jeff - Amazing really lovely to hear that this was a hit for you. Thanks so much for trying the recipe. Cheers Hari -
Jeff
Hi, you're Aloo Gobi is the best ever! Perfect combination of spices, perfect colour and totally delicious! it would grace any Indian meal!
Jeff -
Hari Ghotra
Hi Paul - So pleased you like it! Thanks for the feedback Hari -
Paul Lambert
Great recipe, quick to make and very tasty, thanks!
Emmet
Firstly thank you for some magnificent recipies .Not just the aloo gobi but so many more that I have used to great applause and appreciation from my family. Now using it every Monday and Friday and love them.
Quick question I had no mustard oil but still made the aloo gobi with mustard seeds and was lovely.
However I managed to get my hands on a bottle of mustard oil this morning here in Dublin from a local store. Noticed external use only on bottle and started to read up on all of the mustard oil controversy. What are your thoughts as obviously if you have it in the recipie you think it’s fine in occasional meals?
Lastly keep up the great work. Ordered some things from your shop recently and look forward to receive them soon
Best wishes and thanks from Ireland
Emmet
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