Aloo Gobi

Description

Aloo Gobi - Authentic recipe from India. Ready in 50 min. Vegetarian. Try it now!

1. 1

   Cut 300 g potatoes and 300 g cauliflower into bite-sized pieces. Dice or purée 2 tomatoes. In 2 tbsp oil, toast 1 tsp cumin seeds until they crackle (tadka). Optionally add onions and ginger-garlic paste.

   ⏱️ approx. 12 min

   💡 Tip: Aloo Gobi (potato-cauliflower) is a North Indian dry curry. Toasting the cumin seeds in hot oil (tadka) releases their essential oils — the first step in many Indian dishes.

2. 2

   Add the tomatoes and let them reduce. Add 1 tsp ground coriander, turmeric, chili powder and garam masala and fry briefly. Add the potatoes and cauliflower and mix well with the spices.

   ⏱️ approx. 10 min

   💡 Tip: Aloo Gobi is a 'dry' curry — little sauce, the spices cling to the vegetables. Toast the spices well before adding the vegetables for an intense flavour.

3. 3

   Add a little water (just a splash), cover and cook over medium heat for 15–20 minutes until the potatoes and cauliflower are tender but not mushy. Garnish with fresh coriander. Serve with naan or rice.

   ⏱️ approx. 20 min

   💡 Tip: Use only a little water — Aloo Gobi should stay dry. Don't overcook the cauliflower (keep it al dente). A squeeze of lemon and fresh coriander at the end add freshness.