Aloo gobi with a kick

Potatoes and cauliflower cooked with onion, tomatoes & spices

Aloo-Gobi-cropped

Aloo Gobi is one of the most popular dishes in Indian cuisine. It is made using two main ingredients – potatoes (aloo) and cauliflower (gobi). Commonly cooked with tomatoes and a selection of aromatics and warm spices that are simply magical when put together in this incredibly simple yet effective recipe.

AuthorHungry PandaCategoryDifficultyBeginner

Yields4 Servings
Prep Time20 minsCook Time50 minsTotal Time1 hr 10 mins

INGREDIENTS
 4 rice measuring cups 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 tins 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 cloves crushed garlic
 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

HOW TO MAKE
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, LONG GRAIN or REGULAR function and press START.

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

In a pan, put the potatoes and cauliflower with the spices and 2 tbsp oil and shallow fry until they are golden and the vegetables become soft. Set aside.

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 potato and cauliflower 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

INGREDIENTS
 4 rice measuring cups 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 tins 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 cloves crushed garlic
 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

HOW TO MAKE
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, LONG GRAIN or REGULAR function and press START.

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

In a pan, put the potatoes and cauliflower with the spices and 2 tbsp oil and shallow fry until they are golden and the vegetables become soft. Set aside.

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 potato and cauliflower 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

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.