Aloo Gobi | Delicious Pakistani Recipe
A super easy and simple vegetarian dish, an Aloo Gobi is a classic many of us will remember our Mums making.
Servings: 4 servings
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Ingredients
- ⅓ cup (80 ml) oil
- 1 (110 g) medium onion finely chopped
- 1 tablespoon minced ginger
- 6 cloves garlic minced
- 2 green chillies
- 1.5 teaspoon salt or to taste
- 0.5 teaspoon red chilli powder
- 0.5 teaspoon turmeric
- 2 teaspoon cumin seeds
- 2 teaspoon coriander powder
- 3 ½ cup (350 g) cauliflower, raw and cut into florets (one small head)
- 1 ½ cup (150 g) potatoes, peeled and chopped into cubes 2 medium sized
- 2 (240 g) tomatoes chopped or pureed
- Fresh coriander for garnish
Instructions
- Heat the oil in a pot or pan. Add the onions, ginger and garlic and fry them over a medium-high heat, till they begin to turn golden
- Add the spices and green chillies. Fry for 2-3 minutes
- Add the potatoes and cauliflower pieces. Allow these to fry for 3-4 minutes. It may start to smell like roasted spices - this is a good thing!
- Add the tomatoes in. Give everything a stir - if things look like they need a splash of water, add some in. We really want to avoid adding excess water in, so please only add water if you think the curry will burn without it
- Turn the heat to low, put the lid on and allow everything to steam-cook. Ideally, we want to avoid adding water, but keep checking in between. If you do need to add water, add a very small amount at a time.
- Once the cauliflower and potatoes are tender, turn off the heat. Garnish with fresh coriander.
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