Aloo Gobi Recipe – Classic Indian Potato Cauliflower Curry

This aloo gobi is a homestyle Indian curry with tender potato, lightly browned cauliflower and warming spices. Cooking the vegetables carefully keeps the florets intact while allowing the masala to cling to every piece.

Ingredients

• 2 potatoes, cubed
• 1 small cauliflower, cut into florets
• 1 onion and 2 tomatoes, chopped
• 1 tablespoon ginger-garlic paste
• 1 teaspoon cumin, 1/2 teaspoon turmeric, 1 teaspoon coriander powder and chilli to taste
• 2 tablespoons oil, salt and fresh coriander

Method

1. Heat oil and fry cumin. Add onion and cook until golden.
2. Add ginger-garlic paste, tomatoes and spices; cook until the oil separates.
3. Add potatoes and cauliflower with salt. Cover and cook on low, stirring gently, until tender.
4. Finish with coriander and a squeeze of lemon. Serve with roti or rice.

Tips and storage

Keep the pan uncovered for the final few minutes so the curry stays dry rather than watery. Refrigerate for 3 days and reheat in a skillet.

More North Indian favourites

For more regional cooking, explore our North Indian recipes, try Aloo Paratha, or browse Methi Matar Malai. For another comforting vegetable curry, see Paneer Jalfrezi.