When I travelled through India I liked trying as many different kinds of curry as possible. Aloo Gobi was a dry curry (so less saucy than usual) and tended to be my preferred option if I was feeling a little off. It is also vegetarian, basically curried cauliflower and potato – although in this recipe I have actually used carrots as well. It is pretty easy to make (and very cheap – except for when cauliflower prices are sky high due to cyclones) and makes for a great lunch option.
- 3 T canola oil
- 1/5 t cumin seeds
- 1 onion, finely diced
- 1 T garlic
- 1 T ginger
- 2 t turmeric
- 1.5 t garam masala
- 1 t salt
- 2 tomatoes diced (or 1 tin)
- 1 chili (optional)
- 5 potatoes, boiled until tender and cut into cubes
- 1/2 cauliflower, boiled until al dente and cut into florets
- 1 carrot
- 1/4 c chopped fresh coriander + extra to garnish
- Heat oil in a large pan over low heat. Add cumin seeds and cook until fragrant.
- Add onion, make sure it doesn’t stick to the bottom. Cook until it is almost brown.
- Stir in garlic and ginger and cook until brown and softened.
- Add turmeric, garam masala and salt until the spices all smell strongly.
- Stir through tomato and chili and keep cooking until you see the oil begin to separate from the onion and spice mixture. Be patient!
- Stir potato and cauliflower through the mixture and then add coriander.
- Season to taste with salt, pepper and chili. Garnish with extra coriander.