Aloo gobi with a kick

Aloo gobi is a vegetarian dish from the Indian subcontinent made with potatoes, cauliflower, and Indian spices

Aloo-Gobi-cropped

Simply potatoes and cauliflower in a masala curry sauce. We learnt to make this on a cookery course in Kerala, Southern India. Perfect served with fluffy rice from your rice cooker and with a chapati or naan to soak up the sauce.

AuthorHungry PandaCategoryDifficultyBeginner

Yields4 Servings
Prep Time20 minsCook Time50 minsTotal Time1 hr 10 mins

 4 rice measuring cups of basmati rice
 400 g floury potatoes (such as Maris Piper or King Edward), cut into medium-sized chunks
 1 large cauliflower, cut into florets
 2 cans chopped tomatoes (400g each)
 1 tbsp cumin seeds
 2 tsp coriander seeds
 2 tsp nigella seeds
 1 tsp ground cinnamon
 1 tsp turmeric
 1 tsp chilli powder
 8 curry leaves
 4 garlic cloves, crushed
 2 small green chillies, pierced a few times
 4 sticks coriander, chopped
 1 juiced lime
 1 tsp golden caster sugar
 4 tbsp vegetable oil or sunflower oil or rapeseed oil

1

Add the rice to your rice cooker inner bowl and fill to the level 4 white rice line with water. Select the WHITE RICE function and press START

For the sauce
2

Tip the potatoes into a large pan, fill with cold water and bring to the boil

3

Simmer for 5-6 mins until starting to soften but still holding their shape. Drain well.

4

Put the potatoes and cauliflower with the spices and 2 tbsp oil and shallow fry until they are golden and the veg become soft.

5

In a separate pan fry the curry leaves and garlic for 1 min, making sure the garlic doesn’t brown.

6

Add the tomatoes, chillies, sugar, lime juice and some seasoning. Cover with a lid and simmer for 15 mins until the tomatoes have broken down.

7

Add the roasted veg to the tomatoes. Simmer for 5 mins, adding a splash of water if the curry gets too thick.

8

Stir through the coriander and serve with naan bread (yoghurt if you wish) and basmati rice.

Ingredients

 4 rice measuring cups of basmati rice
 400 g floury potatoes (such as Maris Piper or King Edward), cut into medium-sized chunks
 1 large cauliflower, cut into florets
 2 cans chopped tomatoes (400g each)
 1 tbsp cumin seeds
 2 tsp coriander seeds
 2 tsp nigella seeds
 1 tsp ground cinnamon
 1 tsp turmeric
 1 tsp chilli powder
 8 curry leaves
 4 garlic cloves, crushed
 2 small green chillies, pierced a few times
 4 sticks coriander, chopped
 1 juiced lime
 1 tsp golden caster sugar
 4 tbsp vegetable oil or sunflower oil or rapeseed oil

Directions

1

Add the rice to your rice cooker inner bowl and fill to the level 4 white rice line with water. Select the WHITE RICE function and press START

For the sauce
2

Tip the potatoes into a large pan, fill with cold water and bring to the boil

3

Simmer for 5-6 mins until starting to soften but still holding their shape. Drain well.

4

Put the potatoes and cauliflower with the spices and 2 tbsp oil and shallow fry until they are golden and the veg become soft.

5

In a separate pan fry the curry leaves and garlic for 1 min, making sure the garlic doesn’t brown.

6

Add the tomatoes, chillies, sugar, lime juice and some seasoning. Cover with a lid and simmer for 15 mins until the tomatoes have broken down.

7

Add the roasted veg to the tomatoes. Simmer for 5 mins, adding a splash of water if the curry gets too thick.

8

Stir through the coriander and serve with naan bread (yoghurt if you wish) and basmati rice.

Aloo gobi with a kick

Handy-Tip-greedy-panda-blog-icon

You want the veg to be cooked and tender but not soggy. To keep cauliflower consistency don’t cover the pan when cooking. If you need to cover do so on a low heat at the end of cooking only.