Aloo Gobi

A comforting North Indian dry curry of potatoes and cauliflower simmered with turmeric, cumin, and fresh ginger.

• 3 tbsp vegetable oil
• 1 tsp cumin seeds
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 2 medium potatoes, cubed
• 1 medium cauliflower, cut into florets
• 1 medium tomato, chopped
• 1 tsp ground turmeric
• 1 tsp ground coriander
• 1/2 tsp chili powder
• salt to taste
• 2 tbsp fresh cilantro, chopped

Method

1. Heat the oil in a large pan and add the cumin seeds. When they sizzle, add the onion and cook until golden.
2. Stir in the garlic and ginger and cook for 1 minute until fragrant.
3. Add the turmeric, coriander, and chili powder, then the chopped tomato. Cook until the tomato softens.
4. Add the potatoes and cauliflower with a pinch of salt and toss to coat in the spices.
5. Cover and cook on low heat, stirring occasionally, for 20-25 minutes until the vegetables are tender.
6. Garnish with fresh cilantro and serve hot with rice or flatbread.