Recipe

Aloo gobi

Aloo means potato and gobi, cauliflower, to an Indian cook, but this easy-to-make dry curry means delicious in anyone's vocabulary.

Mar 31, 2010 1:00pm
  • 30 mins cooking
  • Serves 4
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Ingredients

Aloo gobi
  • 450 gram ruby lou potatoes, peeled, chopped coarsely
  • 1 tablespoon (20g) ghee
  • 1 tablespoon black mustard seeds
  • 1 tablespoon cumin seeds
  • 3 clove garlic, crushed
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon garam masala
  • 1 large brown onion (200g), sliced thinly
  • 2 medium tomatoes (380g), chopped coarsely
  • 1 kilogram cauliflower, chopped coarsely
  • 1 cup (250ml) water
  • 1/4 cup loosely packed fresh coriander leaves

Method

Aloo gobi
  • 1
    Boil, steam or microwave potato until just tender; drain.
  • 2
    Meanwhile, melt ghee in large saucepan; cook seeds, stirring, until they begin to pop. Add garlic, turmeric and garam masala; cook, stirring, until mixture is fragrant. Add onion; cook, stirring, until onion softens. Add tomato and cauliflower; cook, stirring, 1 minute.
  • 3
    Stir in the water; bring to the boil. Reduce heat; simmer, covered, 10 minutes. Stir in potato; simmer, covered, about 5 minutes or until vegetables are tender. Remove from heat; stir in coriander.

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