Aloo Gobi - Potato Cauliflower Curry

• 
• Servings
  2
• Prep
  15 m
• Cook
  15 m

Recipe By: Dylan Vickers-Fukakusa

This classic North Indian curry combines two creamy crowd-pleasing vegetables: potatoes and cauliflower. It's rich in turmeric and nutty spices and makes an ideal side or stand-alone dish. 

Ingredients

• 2-3 TBL ghee or butter
• ¼ cauliflower, sliced into thick florets 
• 1 large potato, sliced into thick batons
• ½ red onion, sliced
• 1 garlic clove, minced 
• 2cm ginger, minced 
• ½ tomato, diced 
• ¼ tsp cumin seeds 
• ¼ tsp ground turmeric
• ¼ tsp Kashmiri chilli powder
• ¼ tsp salt
• pinch asafoetida 
• 50-100ml water
• ½ lemon, juiced 
• chopped coriander to serve

Method

1. Heat a heavy-bottomed skillet over medium heat. Add 1 TBL ghee and fry the cauliflower until golden brown and tender in the centre. Remove and set aside.
2. Add another TBL of ghee to the pan and repeat this process with the potatoes. Remove and set aside.
3. Turn the heat down to medium-low and add the final TBL of ghee (if necessary) before adding the onions to the pan. Sauté for 2-3 minutes or until they begin to caramelise and soften. 
4. Add in the minced ginger and garlic and cook for 30 seconds until fragrant, but not browned.
5. Add in the diced tomato and stir occasionally until it begins to soften.
6. Add in the cumin seeds and place the fried potato and cauliflower back into the pan. Gently mix together. 
7. Fold in the turmeric, Kashmiri chill powder, salt and asafoetida. 
8. Pour in 50-100ml water. Simmer until the vegetables become tender and the water has evaporated completely.
9. Finish with a squeeze of lemon and garnish with coriander.

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Printed From otaokitchen.com.au 01/21/2025