Aloo Gobi Indian Potatoes Cauliflower (Print-Friendly Version)
Potatoes and cauliflower simmered with ginger, spices, and tomatoes for a flavorful Indian-inspired vegetarian dish.
# Ingredients:
→ Vegetables
01 -
400g waxy potatoes (e.g. Yukon Gold), peeled and cut into 2cm cubes
02 -
1 medium head cauliflower, divided into bite-sized florets
03 -
1 onion, halved and thinly sliced
04 -
2 garlic cloves, crushed
05 -
2 tablespoons fresh ginger, finely grated
→ Spices and Seasonings
06 -
2 teaspoons ground cumin
07 -
2 teaspoons ground coriander
08 -
1 teaspoon ground turmeric
09 -
0.5 teaspoon amchoor (dried mango powder) or a splash of lemon juice
10 -
0.5 teaspoon garam masala
11 -
0.5 teaspoon red chilli flakes
12 -
Salt, to taste
13 -
Freshly ground black pepper, to taste
→ Liquids and Sauces
14 -
60ml passata or crushed tomatoes
15 -
1 tablespoon tomato paste
16 -
60ml water
→ Other
17 -
1 tablespoon ghee or vegetable oil
18 -
Fresh coriander (cilantro), chopped, to garnish
# Steps:
01 -
Place the potato cubes in a large saucepan and cover with cold water. Bring to a boil, then immediately turn off the heat. Add the cauliflower florets, cover with a lid and leave to stand for 10 minutes to par-cook the vegetables.
02 -
In a large deep frying pan, heat the ghee over medium-high heat. Add the sliced onion and fry for 3–4 minutes until the onion is soft and lightly golden.
03 -
Add the grated ginger, crushed garlic, cumin, coriander, turmeric, amchoor, garam masala and chilli flakes to the pan. Fry for 1–2 minutes until the spices are fragrant.
04 -
Drain the potatoes and cauliflower. Add them to the frying pan, tossing well to coat evenly in the spiced onion mixture.
05 -
Pour in the water, passata and tomato paste. Mix well, cover and simmer gently for 5 minutes, until the potatoes are tender but still hold their shape.
06 -
Taste and season with salt and black pepper as needed. Sprinkle with freshly chopped coriander before serving.
# Notes & Tips:
01 -
Amchoor adds traditional sourness; substitute with a little lemon juice if unavailable.
02 -
Avoid overcooking to maintain the distinct texture of potatoes and cauliflower.