Name: Aloo Gobi
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Ingredients: 1 medium cauliflower; 2 medium potatoes (peeled and cut in inch cubes); 2 tbsp mustard oil; 1 tsp mustard seeds; 1 tsp cumin seeds; 1 large onion (finely chopped); 2 cloves garlic (finely chopped); 200 g tomatoes (tinned); 1 tbsp ginger (grated); 1 tsp Salt; 1 tsp turmeric; 1 medium chilli (finely chopped); 1 tsp fenugreek; 1 tsp garam masala; 1 bunch coriander (chopped)

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Aloo Gobi is a simple recipe of cauliflower and potatoes in delicious spices. This makes an excellent side dish to any Indian meal. Excellent Vegetarian side dish that goes with everything. Also this dish is nice and spicy without melting your tongue. Also the vibrant colour makes it attractive to even the fussiest of children and adults. When you include this amongst a homemade Indian meal, everything will go well. This is also popular in Bangladeshi, Pakistani and Nepalese cuisines. Please take a look at our other Indian side dishes to taste and share with your friends. Everything on this site is free for you to use, share and most importantly enjoy.

Aloo Gobi

Excellant Vegetarian side dish that goes with everything. Nicely spicy without melting your tongue.

4.67 from 77 votes

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Course: Side Dish

Cuisine: Indian

Keyword: Spice, Vegetables, Vegetarian

Prep Time: 20

Cook Time: 40

Total Time: 1

Servings: serving bowl

Calories: 450kcal

Ingredients

1 medium cauliflower
2 medium potatoes peeled and cut in inch cubes
2 tbsp mustard oil
1 tsp mustard seeds
1 tsp cumin seeds
1 large onion finely chopped
2 cloves garlic finely chopped
200 g tomatoes tinned
1 tbsp ginger grated
1 tsp Salt
1 tsp turmeric
1 medium chilli finely chopped
1 tsp fenugreek
1 tsp garam masala
1 bunch coriander chopped

Instructions

Prepare your cauliflower by cutting into florets, wash and drain. Dry thoroughly before cooking.
1 medium cauliflower
Heat the oil in a deep sided frying pan/wok and add the mustard seeds.
2 tbsp mustard oil, 1 tsp mustard seeds
Once sizzling add the cumin seeds.
1 tsp cumin seeds
Add the onions and garlic then fry until soft and lightly browned.
1 large onion, 2 cloves garlic, 200 g tomatoes, 1 tbsp ginger, 1 tsp Salt, 1 tsp turmeric, 1 tsp fenugreek, 1 medium chilli
Once browned reduce the heat a little and add the tomatoes, ginger, salt, turmeric, chilli and dried fenugreek leaves.
Continue to cook so the onions and tomatoes melt together to create a thick, aromatic masala paste.
Add the potatoes and stir to coat with the sauce.
2 medium potatoes
Reduce the heat, cover the pan with the lid and leave to cook for 10 minutes, stirring occasionally.
Add the cauliflower and stir into the sauce to coat. Replace lid and leave to cook for a further 25-30 minutes until cooked.
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 gram masala and fresh coriander before serving.
1 tsp garam masala, 1 bunch coriander