YASMINS RECIPES
Aloo Gobi

Vegetable

Aloo Gobi

A classic Punjabi potato and cauliflower curry finished with a sizzling cumin and mustard seed tarka.

Gluten FreeDairy Free
Prep20 mins
Cook20 mins
Serves2-4 people
DifficultyEasy

From Yasmin’s Kitchen

Aloo Gobi is a popular Punjabi-style potato and cauliflower dish. Spices and herbs transform simple vegetables into a hearty curry.

It is straightforward to cook and works well with rice, roti, naan or even as a baguette filling.

What you’ll need

Ingredients

  • 1 medium onion, chopped
  • 3 potatoes, peeled and cubed
  • 8 cauliflower florets
  • 2 green chillies
  • 3-4 garlic cloves
  • 1 inch ginger
  • 200g chopped tomatoes
  • 1 tsp salt, or to taste
  • 1 tsp coriander powder
  • 1 tsp cumin powder
  • 1/4 tsp red chilli powder (optional)
  • 1 tsp turmeric powder
  • 100ml water, if required
  • 2 tbsp oil
  • Pinch of garam masala for garnish (optional)
  • 1/4 tsp cumin seeds for the tarka
  • 1/4 tsp mustard seeds for the tarka
  • 1 tbsp oil for the tarka

Step by step

Method

  1. Heat 2 tbsp oil in a saucepan and fry the onion until light golden-brown.
  2. Blend the tomatoes, chillies, garlic, ginger and browned onion.
  3. Return the mixture to the saucepan, add the spices and stir.
  4. Add the potatoes and cauliflower.
  5. Mix, cover and cook over medium-low heat for 15-20 minutes, checking occasionally. Add a little water if needed.
  6. Check that the vegetables are soft and the sauce is not runny.
  7. For the tarka, heat 1 tbsp oil in a small pan and add the cumin and mustard seeds. Let them pop and sizzle for a few seconds, then remove from the heat.
  8. Once the tarka oil has cooled slightly, pour it over the Aloo Gobi and sprinkle with garam masala if using.
  9. Serve with basmati rice, roti or naan.

Helpful notes

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