Aloo Gobi (Indian Spiced Potatoes and Cauliflower)
Ingredients
- 400g of potatoes
peeled and cubed, 14oz
- 1 medium head of cauliflower
broken into small florets
- 1 onion
halved and sliced
- 2 cloves of garlic
crushed
- 2 tablespoon of finely grated ginger
- 2 teaspoon of ground cumin
- 2 teaspoon of ground coriander
- 1 teaspoon of turmeric
- 1/2 teaspoon of amchoor
use a little lemon juice if you can't get this
- 1/2 teaspoon of garam masala
- 1/2 teaspoon of red chilli flakes
- 1/4 cup or passata
60ml
- 1 tablespoon of tomato paste
- 1/4 cup
60ml of water
- salt and black pepper to season
- 1 tablespoon of ghee
or another oil of choice
- fresh coriander
chopped, cilantro
Directions
- 1
Place potatoes in a large saucepan of water
- 2
Bring to a boil, once water is boiling, turn off the heat, add in the cauliflower, place on a lid and leave for 10 minutes (don't skip this part or your veg will be too hard)
- 3
Heat a deep frying pan over a medium-high heat with the ghee.
- 4
Add the onion and fry for a few minutes until the onion is softened and lightly golden.
- 5
Add in the ginger, garlic and spices and continue to fry for a couple of minutes.
- 6
Add in the potatoes and cauliflower and toss to coat in all the spices.
- 7
Stir in the water, passata and tomato paste, cover and simmer for about 5 minutes until potatoes are tender (but still retain a bite), they should not be mushy.
- 8
Taste and season as needed with some salt and black pepper.
- 9
Sprinkle with freshly chopped coriander. Serve and enjoy!!
Aloo Gobi (Indian Spiced Potatoes and Cauliflower)
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About this Recipe
Craving the comforting, aromatic flavors of a classic Indian dish at home? This Aloo Gobi recipe delivers perfectly spiced potatoes and cauliflower, making it an ideal vegetarian centerpiece or a flavorful accompaniment to any Indian meal.
This Aloo Gobi shines by balancing earthy vegetables with a symphony of warm Indian spices. The careful blend of ground cumin, ground coriander, turmeric, and garam masala creates a depth of flavor that coats every tender piece of potato and cauliflower, transforming simple ingredients into something extraordinary.
Prepare for a vibrant and deeply satisfying experience. You'll find tender chunks of waxy potatoes, like Yukon Golds, and perfectly cooked cauliflower florets, all infused with a fragrant blend of spices, crushed garlic, and grated ginger. The addition of passata and tomato paste provides a touch of tangy richness, rounding out the savory profile. This vegetarian dish promises a hearty and flavorful addition to any home-cooked meal.
While delicious as is, this Aloo Gobi is wonderfully adaptable. If amchoor (dried mango powder) isn't available, a splash of lemon juice provides a similar tangy counterpoint. For a richer flavor, consider using the suggested ghee, or opt for your preferred cooking oil for a lighter touch. You can also adjust the red chilli flakes to suit your spice preference.
Serve this aromatic Aloo Gobi as a hearty vegetarian main course or a flavorful side alongside other Indian curries, rice, or warm naan bread. Garnish generously with fresh chopped coriander for a bright finish.