Aloo Gobi recipe: an easy way into traditional Indian cooking
I promise this is one of the easiest curries you'll ever make
Aloo gobi is one the easiest sabji (curry in Punjabi) or curry anyone can make. This traditional Indian curry made out of cauliflower and potato all wrapped up in a tomatoey base which is packed with a range of spices.
This was the very first curry I learnt to make and made independently. This recipe was passed down to me by mum and by her mum when she was younger, guaranteeing the same Indian taste from my home to yours. If I can do it, I’m sure you can as well.
- 1 large cauliflower or 2 small ones
- 5 cloves of garlic minced (chopped into very small pieces)
- Thumb sized piece of ginger also chopped into small pieces
- 3 green chillies
- 200g of tinned tomatoes
- 4 medium sized potatoes cut into quarter pieces
- 1 heaped tbsp of ghee (clarified butter)
- 1 tbsp of olive oil
- 1/2 tbsp of cumin seeds
- 1 tsp of poppy seeds
- 2 big onions or 3 small ones chopped into small cubes
- 1 tsp of garam masala
- Salt to taste
- 1tsp of turmeric
- coriander (cilantro) to garnish
- Start off by separating your cauliflower into smaller florets.
- In a large pot add in the ghee and oil.
- On a high flame add in the cumin seeds and poppy seeds. Make sure you stir them so they are completely covered in the ghee and oil.
- Once the poppy seeds start popping, add in your garlic and ginger and stir. At this point bring the flame down to a medium flame.
- Cook the ginger and garlic until they become a nice golden colour.
- Next add in the onions and salt.
- Place the lid on the pot and check the onions every couple of minutes. The onions should become golden brown to dark in colour.
- While you’re waiting for your onions, in a food processor put in the tinned tomatoes and chillies and blitz until the chillies and tomatoes fully combine.
- When your onions have turned golden in colour add in your tomato mixture, garam masala and turmeric.
- You will know when this is ready when the oil separates from the tomato base.
- Add in your potatoes, stir and place the lid on the pot. At this point, you should turn your flame down to its lowest setting.
- The potatoes should only be just over half cooked. To test this, use a knife to poke into the potato. If it goes in easily, this is the time to add in your cauliflower.
- Stir the cauliflower completely in the tomato base and place the lid back on the point.
- The sabji or curry is ready when you can easily break into the cauliflower florets.
- Garnish with coriander and serve with rotiya (flatbreads)
If you wish to turn this into a vegan curry just substitute the ghee with oil.