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Brian Sunter

Aloo Gobi (Potato & Cauliflower Curry)

A simple vegetarian Indian dish with potatoes, cauliflower, and a mix of spices such as turmeric and cumin. Serve as a starter, side dish, or healthy main with naan bread or rice.

30 minutes cook 10 minutes prep 40 minutes total 4 servings
indian vegetarian curry potato cauliflower dinner
Scale
Units

Ingredients

  • 1 large cauliflower
  • 1 pound potatoes
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 2 pinch black pepper
  • 2 tablespoons olive oil
  • 0.75 teaspoon cumin seeds
  • 1 large yellow onion
  • 1 teaspoon turmeric powder
  • 1 teaspoon ground coriander
  • 0.25 teaspoon red pepper flakes
  • 3 cloves garlic
  • 1 inch ginger
  • 2 cups water
  • — salt
  • 1 teaspoon garam masala
  • 1 handful cilantro
  • 4 wedges lemon

Equipment

  • baking sheet
  • large skillet

Instructions

Roast the Veggies

1

Preheat oven to 400 °F (200°C). Arrange 1 large cauliflower and 1 pound potatoes on a baking sheet .

2

Toss with 1 tablespoon olive oil , 1 teaspoon salt , and 2 pinch black pepper . Bake for 30 minutes or until slightly charred.

Make the Curry Sauce

3

In the meantime, heat 2 tablespoons olive oil in a large skillet over medium heat. Add 0.75 teaspoon cumin seeds and toast for 30 seconds or until they dance in the pan.

4

Add 1 large yellow onion and fry for 5 minutes .

5

Add 1 teaspoon turmeric powder , 1 teaspoon ground coriander , 0.25 teaspoon red pepper flakes , 3 cloves garlic , and 1 inch ginger . Keep frying for about 1 minute .

Simmer

6

Add 2 cups water and a pinch of salt . Simmer on low heat for 15 minutes .

Combine

7

Add the roasted potatoes, cauliflower, and 1 teaspoon garam masala to the sauce. Toss gently until everything turns golden.

Serve

8

Serve with 1 handful cilantro , 4 wedges lemon , and a dollop of plain yogurt. Side with roti, naan bread, or basmati rice.

View Cooklang Source
recipe.cook 
---
title: Aloo Gobi (Potato & Cauliflower Curry)
description: "A simple vegetarian Indian dish with potatoes, cauliflower, and a mix of spices such as turmeric and cumin. Serve as a starter, side dish, or healthy main with naan bread or rice."
servings: 4
total time: 40 minutes
prep time: 10 minutes
cook time: 30 minutes
tags: [indian, vegetarian, curry, potato, cauliflower, dinner]
cuisine: Indian
difficulty: easy
---

== Roast the Veggies ==

Preheat oven to 400°F (200°C). Arrange @cauliflower{1%large}(cut into florets) and @potatoes{1%pound}(cut into bite-size pieces) on a #baking sheet{}.

Toss with @olive oil{1%tablespoon}, @salt{1%teaspoon}, and @black pepper{2%pinch}. Bake for ~bake{30%minutes} or until slightly charred.

== Make the Curry Sauce ==

In the meantime, heat @olive oil{2%tablespoons} in a #large skillet{} over medium heat. Add @cumin seeds{3/4%teaspoon} and toast for ~toast{30%seconds} or until they dance in the pan.

Add @yellow onion{1%large}(chopped) and fry for ~fry onion{5%minutes}.

Add @turmeric powder{1%teaspoon}, @ground coriander{1%teaspoon}, @red pepper flakes{1/4%teaspoon}, @garlic{3%cloves}(grated), and @ginger{1%inch}(grated). Keep frying for about ~fry spices{1%minute}.

== Simmer ==

Add @water{2%cups} and a pinch of @salt{}. Simmer on low heat for ~simmer{15%minutes}.

== Combine ==

Add the roasted potatoes, cauliflower, and @garam masala{1%teaspoon} to the sauce. Toss gently until everything turns golden.

== Serve ==

Serve with @cilantro{1%handful}, @lemon{4%wedges}, and a dollop of plain yogurt. Side with roti, naan bread, or basmati rice.