Aloo Gobi
A homestyle classic of potatoes and cauliflower, warmed with ginger and toasted spices.
Ingredients
- 1 medium cauliflower, cut into florets
- 2 medium potatoes, peeled and cubed
- 2 tbsp neutral oil
- 1 tsp cumin seeds
- 1 medium onion, finely chopped
- 1 tbsp grated ginger
- 2 medium tomatoes, chopped
- 1 tsp ground coriander
- 1/2 tsp turmeric
- 1/2 tsp garam masala
- Salt and chopped cilantro
Method
- Warm the oil in a wide pan. Add cumin seeds and let them sizzle for a few seconds.
- Add onion and cook until soft and lightly golden. Stir in ginger.
- Add tomato, coriander, turmeric and salt. Cook until the tomatoes soften into a thick masala.
- Fold in potatoes and cauliflower. Cover and cook over low heat for 20-25 minutes, stirring gently now and then.
- When the vegetables are tender, sprinkle with garam masala and cilantro. Serve with roti or rice.
This recipe is part of The World Table, our flip-through recipe diary. Open the diary →
