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Aloo Gobi

South Asian · 35 min · Easy · 4 servings

Aloo Gobi

The classic dry curry of potato and cauliflower — steamed gently under a lid with turmeric and coriander, then finished uncovered so the edges catch and crisp. The side dish that quietly steals the plate.

~220 cal per serving — Calories are approximate, per serving — a guide only.

gluten-freenut-freesoy-freelow-calorie
Plan it:
Filmed in our kitchen.

Method

  1. 1

    Sizzle the cumin seeds

    ⏱ 20 sec

    Heat the oil in a large pan over medium heat. Add the cumin seeds and let them sizzle for a few seconds until fragrant — they burn fast, so don't walk away.

  2. 2

    Soften the onion

    ⏱ 5 min

    Add the onion and cook until softened, then stir in the garlic and ginger and cook for another minute until the raw smell goes.

  3. 3

    Coat the potatoes

    ⏱ 3 min

    Stir in the turmeric, ground coriander and chili powder, then add the potatoes. Cook for a few minutes, stirring to coat every piece in the spices.

  4. 4

    Steam until tender

    ⏱ 20 min

    Add the cauliflower and a splash of water. Cover and cook on low, stirring occasionally, until the potatoes and cauliflower are tender.

  5. 5

    Dry out and finish

    Uncover and turn up the heat to drive off any remaining liquid, letting the edges catch slightly. Stir in the garam masala, season with salt and finish with the fresh cilantro.

Notes

A dry-style curry — keep the heat low and the lid on so the vegetables steam without burning, then finish uncovered to crisp them slightly. Lower in protein, so pair it with the chana masala or rajma for a complete meal.

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