Aloo gobi
आलू गोभी
Dry-spiced potato and cauliflower, all in one pan.
At a glance
- Time
- 40 min
- Serves
- 4
- Kitchen
- Indian
- Heat
- Mild
Vegan
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A dry curry, so no sauce: the spices cling to the vegetables. It uses things you already know from an Irish kitchen, potatoes and cauliflower, so it is a good first Indian dish.
Method
Heat the oil in a wide pan with a lid. Fry the cumin seeds until they sizzle, then add the onion and fry until soft, 5 minutes.
Add the ginger and green chilli for 1 minute, then the tomato, turmeric, ground coriander, chilli powder and salt. Cook for 3 minutes.
Add the potatoes and cauliflower and turn them until coated in the spices.
Add 3 tablespoons of water, cover and cook on a low heat for 15 to 20 minutes, stirring now and then, until the potatoes are tender.
Take the lid off, turn up the heat and fry for 3 to 4 minutes so the edges colour. Sprinkle with garam masala and coriander.
Do not add more water than the recipe says. Too much and the cauliflower goes mushy.
Eat it with: Roti or paratha, with dal and yoghurt.
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