Aloo Gobi
A comforting dry curry with golden potatoes and tender cauliflower, seasoned with warming spices. This Jain-style recipe skips onion and garlic without losing any flavour.
30 mins
Time
Easy
Difficulty
4 people
Serves
Method
- 1
Heat oil in a large pan or kadai over medium heat.
- 2
Add cumin and mustard seeds. Let them splutter for about 30 seconds.
- 3
Add the cubed potatoes and sauté for 5-6 minutes until lightly golden.
- 4
Add cauliflower florets and mix everything together.
- 5
Sprinkle turmeric, coriander powder, red chili powder, and salt. Mix well to coat all the vegetables.
- 6
Cover the pan and cook on low-medium heat for 15-18 minutes, stirring occasionally, until potatoes and cauliflower are tender.
- 7
Add garam masala and amchur. Mix and cook uncovered for 2 minutes.
- 8
Garnish with fresh coriander leaves and serve hot with roti or rice.
Ingredients
- 3 medium potatoes, peeled and cubed
- 1 medium cauliflower, cut into small florets
- 3 tbsp oil
- 1 tsp cumin seeds
- 1 tsp mustard seeds
- 1/2 tsp turmeric powder
- 1 tsp coriander powder
- 1/2 tsp red chili powder (adjust to taste)
- 1 tsp garam masala
- 1 tsp amchur (dry mango powder)
- Salt to taste
- Fresh coriander leaves for garnish