Aloo Gobi (Dry-Style Potato and Cauliflower Masala)
A dry, gently spiced curry of potato and cauliflower with cumin, turmeric and fresh ginger. Easy to make in one pan and good with hot roti for a weekday lunch.
Ingredients
Equipment: Large lidded frying pan or karahi, wooden spoon, chopping board and knife
Method
Soak the cauliflower florets in a bowl of cold salted water for 5 minutes, then drain well. Pat the potatoes and florets fairly dry so they fry rather than steam.
Heat the oil in a large lidded pan over medium heat. Add the cumin seeds and let them sizzle for 20 to 30 seconds until fragrant.
Add the onion and fry for 6 to 7 minutes, stirring often, until soft and light golden.
Stir in the ginger-garlic paste and cook for 1 minute until the raw smell goes.
Add the tomatoes, coriander, turmeric, chilli powder and salt. Cook for 5 minutes, mashing the tomatoes with the spoon, until the masala is thick and the oil separates at the edges.
Add the potatoes and stir to coat in the masala. Cover and cook on low heat for 8 minutes, stirring once or twice. Sprinkle in 2 tablespoons of water if it starts to stick.
Add the cauliflower and green chillies and mix gently. Cover and cook on low heat for 10 to 12 minutes, stirring gently every few minutes, until a knife slides easily into the potato and the cauliflower is tender but still holds its shape.
Uncover, sprinkle over the garam masala and ginger matchsticks, and cook for 2 minutes on medium heat to dry off any moisture. Finish with fresh coriander.
Cooking tips
- Do not add water at the start. The vegetables cook in their own steam, which keeps the curry dry and the cauliflower firm.
- Cut the potatoes slightly smaller than the florets so both finish at the same time.
- Stir gently after adding the cauliflower, as the florets break easily.
- If the pan is too small, cook in a wider pan so the vegetables sit in a shallow layer and brown slightly.
Substitutions
- Use 1 tsp of crushed dried fenugreek leaves (kasuri methi) in place of garam masala for a different flavour.
- Replace fresh tomatoes with 3 tbsp of thick yogurt for a tangier masala (skip this for a vegan dish).
- Swap cooking oil for ghee for a richer taste.
- Add 100 g of green peas in the last 5 minutes if you like.
Serve with
"Serve hot with fresh roti or paratha, plain yogurt or raita, sliced onion and lemon wedges. It also goes well with plain rice and daal."
Storage
Cool completely and keep in an airtight container in the fridge for up to 2 days. Not ideal for freezing, as the potatoes turn grainy.
Reheating
Warm in a pan over low heat with a splash of water, covered, for 5 to 6 minutes until steaming hot throughout. Microwave in short bursts if preferred.
Nutrition per serving, estimated
Estimated from the ingredient list. Values vary with brands and portion size.
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