Aloo Gobi - Potato And Cauliflower Curry. Recipe

Name: Aloo Gobi - Potato And Cauliflower Curry.
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 medium potatoes; 1 medium cauliflower; 5 tablespoons oil (we use about 2); 1/2 teaspoon black mustard seeds; 1/2 teaspoon cumin seed; 12 -15 fenugreek seeds; 1 -2 dried red chili, coarsely chopped; 1 medium onion, coarsely chopped; 1 fresh green chile; 1/2 teaspoon ground turmeric; 1/2 teaspoon ground cumin; 1 teaspoon ground coriander; 1 1/2 teaspoons salt (or to taste); 1 tablespoon chopped fresh coriander

Servings: persons

3 medium potatoes
1 medium cauliflower
5 tablespoons oil (we use about 2)
1/2 teaspoon black mustard seeds
1/2 teaspoon cumin seed
12 -15 fenugreek seeds
1 -2 dried red chili, coarsely chopped
1 medium onion, coarsely chopped
1 fresh green chile
1/2 teaspoon ground turmeric
1/2 teaspoon ground cumin
1 teaspoon ground coriander
1 1/2 teaspoons salt (or to taste)
1 tablespoon chopped fresh coriander

1
Boil the potatoes in their skins and allow to cool.
2
Peel the potatoes and cut them into 2 inch squares.
3
Blanch the cauliflower in boiling water for 2 minutes-do not over boil the cauliflower as it should still be firm after cooking.
4
Cut into small florets.
5
Heat the oil over medium heat in a wide frypan.
6
Add the mustard seeds and as soon as they begin popping, add the cumin and fenugreek seeds and then the red chillies.
7
Add the onion and the green chilli, stir and fry until the onions are golden brown-8-10 minutes.
8
Add the cauliflower, reduce the heat to low, cover the pan and cook for 6-8 minutes.
9
Add the potatoes, dried spices and salt.
10
Stir gently until all the ingredients are mixed thoroughly.
11
Cover the pan and cook til the potatoes are heated through-6-8 minutes.
12
Stir in the coriander leaves and remove from the heat.

232

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 3 medium potatoes, 1 medium cauliflower, 5 tablespoons oil (we use about 2), 1/2 teaspoon black mustard seeds, and more.

Yes, Aloo Gobi - Potato And Cauliflower Curry. falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Aloo Gobi - Potato And Cauliflower Curry.

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions