Aloo Gobi (Potato Cauliflower Curry)
Servings: 4 people
For the veggies
- 1 large (800 grams) cauliflower
- 1 pound (500 grams) potatoes
- 1 tablespoon olive oil
- 1 teaspoon salt
- 2 twists black pepper
For the curry sauce
- 2 tablespoons olive oil
- ¾ teaspoon cumin seeds
- 1 yellow onion chopped
- 1 teaspoon turmeric powder
- 1 teaspoon ground coriander
- ¼ teaspoon red pepper flakes
- 3 cloves garlic grated
- 1 inch ginger grated
- 2 cups (500 grams) water
- 1 teaspoon garam masala
- 1 handful cilantro
- 4 wedges lemon or lime
- Preheat oven to 400°F or 200°C. Arrange cauliflower florets and potatoes cut into bite-size pieces on a baking tray.Toss with 1 tablespoon olive oil, 1 teaspoon salt, and 2 twists black pepper and bake for 30 minutes or until slightly charred.
- In the meantime, Heat 2 tablespoons olive oil in a large skillet, then add ¾ teaspoon cumin seeds and toast them for 30 seconds or until they dance in the pan.Add 1 yellow onion (chopped) and fry it for 5 minutes.Add 1 teaspoon turmeric powder, 1 teaspoon ground coriander, ¼ teaspoon red pepper flakes, 3 cloves garlic (grated), 1 inch ginger (grated), and keep frying for about a minute.
- Add 2 cups water, a pinch of salt, and a twist of black pepper, and simmer on low heat for 15 minutes.
- Add roasted potatoes, cauliflower, and 1 teaspoon garam masala to the sauce.Toss gently until everything turns golden.
- Serve with 1 handful cilantro, 4 wedges lemon or lime, and a dollop of plain yogurt. Side with roti, naan bread, or basmati rice.
Nutrition information is an estimate for 1 serving of aloo gobi out of 4 servings, without rice or naan bread.
STORAGE
Make Ahead: Aloo gobi is an excellent recipe to make ahead because its flavor gets even better the day after. We recommend it for meal prep.
Refrigerator: Keep leftovers in an airtight container in the fridge for up to 3 days.
Freezer: Let cool down completely, transfer to a freezer-friendly bag, and freeze for up to 3 months. Thaw in the fridge overnight or in the microwave. After thawing, the veggies will lose some texture.
Reheat: Warm it in the microwave for a couple of minutes with a splash of water.
SUBSTITUTIONS
Potatoes: Use Russet potatoes and new potatoes.
Cauliflower: Substitute frozen cauliflower for fresh.
Garlic and ginger: Substitute ginger garlic paste for fresh garlic and ginger.
Spices (add-ins): Fenugreek leaves (Kasuri methi), red chili powder, fresh chilies, mustard seeds, black cumin, and curry leaves.
