Potato and cauliflower don’t sound like much in the grand scheme of things, but in this Potato And Cauliflower Curry (also known as Aloo Gobi), they are a flavour powerhouse.
The simple flavours and textures of the potato and cauliflower actually allow for a real depth of flavour to be created with the spices in this dish. Now Potato And Cauliflower Curry is traditionally a dry curry (with minimal or no sauce) so if you want more liquid add a bit more water or vegetable stock.
Potato And Cauliflower Curry (Aloo Gobi)
A classic Indian curry with tender potatoes and cauliflower cooked in aromatic spices.
4
servings15
minutes25
minutes250
kcal40
minutesKeep the screen of your device on
Ingredients
2 tbsp Olive oil
1 Onion-thinly chopped
600 grams Potatoes-cut into cubes
500 grams Cauliflower florets
400 grams Tomato-diced
2 tsp Garlic-minced
1.5 tsp Ginger-minced
0.5 cup Yoghurt-Greek is best
1 tsp Chilli powder
2 tsp Coriander-ground
1.5 tsp Cumin-ground
2 grams Garam masala
0.5 tsp Turmeric-ground
1 tsp Salt
Directions
- In a small bowl combine the chilli powder, ground coriander, ground cumin, garam masala, ground turmeric and salt. Set aside.
- Heat oil in a large frying pan on a medium heat. Once warm, add the onion and potatoes and cook, stirring to stop them from sticking, for about 7 minutes or until golden. Add the ginger, garlic and spice mix, and cook for 1-2 minutes, stirring.
- Add the cauliflower florets, the diced tomatoes (you can use one can) and about 1/2 cup of water. Stir well to combine, and then cover and cook for 30 minutes, checking after this time that cauliflower and potatoes are tender. If they are not, keep cooking until they are.
- In a bowl add the yoghurt and one tablespoon of the curry liquid, stirring well. This stops the yoghurt from curdling. Add this mix back into the curry, and cook until warmed.
- Serve over rice, topping with coriander if desired.
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