Aloo Gobi | Hari Ghotra
3.9/5 rating (21 votes)

Aloo Gobi

Potato Cauliflower Vegetable Curry

  • Heat Medium
  • Serves 4
  • Dietary Info VEGETARIAN VEGAN LACTOSE-FREE DAIRY-FREE HEALTHY WHEAT-FREE GLUTEN-FREE
  • Prep 10 mins
  • Cook 30 mins
                             

A healthy cauliflower and potato recipe, combined with a thick tomato sauce made with onions, garlic, ginger and whole cumin and mustard seeds.

Hari says

I was about seven or eight years old when my mum and dad had to fly back to India unexpectedly, leaving us to and stay with a family friend. After a week of indulging in 80s English meals (something we didn't have often so it was a real novelty) we all started to crave my mums food. So my sister and I decided to cook aloo gobi. Nervous about getting it wrong, we phoned my aunty to ask if we could cook the cauliflower in one giant lump or did we need to cut it into pieces... I can still hear her laughing and even now they bring up that little story. At that point that I realised how important it was to be able to cook. Needless to say, our version wasn't a patch on my mum's, but this recipe absolutely makes up for that. And the robust tomato sauce is very special and if you can hold your nerve and not add water, it will be cooked to perfection.

  • Ingredients
  • Method
  • 1 small cauliflower
  • 2 potatoes, peeled cut into 4cm cubes
  • 2 tbsp mustard oil
  • 1 tsp mustard seeds
  • 1 tsp cumin seeds
  • 1 onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 200g/½ tin tomatoes
  • 1 tbsp ginger, grated
  • 1 tsp salt
  • 1 tsp turmeric
  • 1 chilli, finely chopped
  • 1 tsp dried fenugreek
  • 1 tsp garam masala
  • Handful chopped fresh coriander
  1. Prepare your cauliflower by cutting into florets, wash and drain. Ensure it's thoroughly dry before cooking.
  2. Heat the oil in a karahi and add the mustard seeds. Once sizzling add the cumin seeds.
  3. Add the onions and garlic then fry until soft and lightly browned.
  4. Once browned reduce the heat a little and add the tomatoes, ginger, salt, turmeric, chilli and dried fenugreek leaves.
  5. Continue to cook so the onions and tomatoes melt together to create a thick, aromatic masala paste.
  6. Add the potatoes and stir to coat with the sauce.
  7. Reduce the heat, cover the pan with the lid and leave to cook for 10 minutes, stirring occasionally.
  8. Add the cauliflower and stir into the sauce to coat. Replace lid and leave to cook for a further 25-30 minutes until cooked.
  9. Turn the vegetables occasionally but do not stir too vigorously as you don't want the cauliflower or potato to turn mushy. Once cooked sprinkle with garam masala and fresh coriander before serving.

Served with

As a side or a main I like to eat aloo gobi with either a roti or the slightly more indulgent parantha to scoop up the soft florets and potatoes. Often eaten as breakfast in India it is beautiful with a hot lime or lemon pickle.

Nutritional information

Typical values* per Serving
Calories293
Fat (g)10
of which saturates (g)1
Carbohydrates (g)45
of which sugars (g)13
Fibre (g)8
Protein (g)18
Salt (mg)729
*Based upon calculated values, supplied by myfitnesspal.com. The values here may not be 100% accurate because the recipes have not been professionally evaluated.

This goes well with

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“ Thank you for printing this recipe for my delicious Aloo Gobi ”

Comments

Comments (8)

  • mark harvey

    mark harvey

    03 June 2016 at 18:12 |
    Really simple and really tasty, made it today, fab !

    reply

    • Hari Ghotra

      Hari Ghotra

      07 June 2016 at 06:53 |
      Great Mark Thanks for sending a picture through too! Thanks for your support Hari

      reply

  • Jazz

    Jazz

    16 May 2016 at 10:03 |
    Perfect, just like how mum makes it. Thanks Hari, this is my go to recipe for aloo gobi now, I love it (made it twice in the last 6 days)... When is the cook book coming out?... :)

    reply

    • Hari Ghotra

      Hari Ghotra

      17 May 2016 at 07:34 |
      Hi Jazz glad this one worked for you. Twice in 6 days is pretty good. No plans for a cookbook this is my cookbook right here. Thanks for using the website. Hari

      reply

  • Hari Ghotra

    Hari Ghotra

    03 August 2015 at 10:51 |
    Hi Jeff - Amazing really lovely to hear that this was a hit for you. Thanks so much for trying the recipe. Cheers Hari

    reply

  • Jeff

    Jeff

    01 August 2015 at 14:47 |
    Hi, you're Aloo Gobi is the best ever! Perfect combination of spices, perfect colour and totally delicious! it would grace any Indian meal!

    Jeff

    reply

  • Hari Ghotra

    Hari Ghotra

    28 June 2015 at 07:46 |
    Hi Paul - So pleased you like it! Thanks for the feedback Hari

    reply

  • Paul Lambert

    Paul Lambert

    23 June 2015 at 11:02 |
    Great recipe, quick to make and very tasty, thanks!

    reply

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Hari Ghotra