Aloo gobi
Local name : आलू गोभी
A dry curry of potatoes and cauliflower turned golden with turmeric, cumin and coriander, caramelised at the edges and soft inside.
Photo : Unknown · CC BY-SA 2.0
- Prep
- 15 min
- Cook
- 35 min
- Total
- 50 min
- Serves
- 4
- Difficulty
- Easy
Method
- Heat the oil in a large lidded pan. Drop in the cumin seeds and let them sizzle for 30 seconds.
- Add the onion and brown it for 5 minutes, then the garlic, ginger and chilli for 1 minute.
- Stir in the turmeric and ground coriander, then the tomatoes. Cook for 3 minutes, crushing the tomatoes into a thick paste.
- Add the potatoes and salt, stir well to coat, cover and cook over low heat for 10 minutes, stirring once.
- Add the cauliflower, stir, cover again and cook a further 15 minutes. Add a splash of water only if the bottom starts to catch.
- Take off the lid and raise the heat for 3 minutes to drive off moisture and brown the edges.
- Sprinkle over the garam masala and fresh coriander, and serve with rice or chapatis.
Aloo gobi should be dry, with no sauce. Resist the urge to add water and let the vegetables cook gently in their own steam under the lid instead.
