ALOO Ghobi
- 5m Prep Time
- 30m Cook Time
- 35m Ready In
Aloo Gobi is a classic Indian dish of cauliflower and potatoes cooked with cumin, turmeric, and coriander. It's a simple yet flavorful vegetarian curry that showcases the subtle art of spicing.
Ingredients
- 59.1 ml vegetable oil
- 4.93 ml cumin seeds
- 1 large green chilli pierced
- 1 large potato peeled and cut into 2cm/¾ inch chunks
- 1 large cauliflower cut into florets
- 1.23 ml ground turmeric
- 4.93 ml ground coriander
- 1.23 ml English mustard paste
- chilli powder
- 4.93 ml salt
- 4.93 ml sugar
Nutrition (per serving, estimated)
Estimated based off 8 of 11 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 23.9 mg
- Iron: 1.46 mg
- Magnesium: 18.9 mg
- Phosphorus: 42 mg
- Potassium: 267 mg
- Zinc: 0.27 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 59.1 ml vegetable oil
- 4.93 ml cumin seeds
- 1.23 ml ground turmeric
- 4.93 ml ground coriander
- 1.23 ml English mustard paste
- chilli powder
- 4.93 ml salt
- 4.93 ml sugar
Prepare
- 1 large green chilli, pierced
- 1 large potato, peeled and cut into 2cm/¾ inch chunks
- 1 large cauliflower, cut into florets
Let's Cook
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Step 1.
Heat 4 tbsp vegetable oil in a large heavy saucepan over medium-high heat. When hot, add 1 tsp cumin seeds and 1 large pierced green chilli; fry until the cumin seeds turn deep golden brown and become fragrant, about 30 seconds to 1 minute.
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Step 2.
Turn the heat down to low. Add 1 large potato (peeled and cut into 2cm/¾ inch chunks) and cook gently for 8 minutes, stirring occasionally, until the potato starts to soften at the edges.
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Step 3.
Add 1 large cauliflower (cut into florets), ¼ tsp ground turmeric, 1 tsp ground coriander, ¼ tsp English mustard paste, ⅛ tsp chilli powder, 1 tsp salt, and 1 tsp sugar. Stir well until the cauliflower is fully coated with the spices.
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Step 4.
Cover the saucepan with a lid and cook gently for 15–20 minutes, adding a splash of water if the mixture seems dry and stirring occasionally, until the cauliflower is tender and cooked through. Serve hot.