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 PandaCategoryVegDifficultyBeginnerAdd 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.
Tip the potatoes into a large pan, fill with cold water and bring to the boil
Simmer for 5-6 mins until starting to soften but still holding their shape. Drain well.
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.
In a separate pan fry the curry leaves and garlic for 1 min, making sure the garlic doesn’t brown.
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.
Add the potato and cauliflower to the tomatoes. Simmer for 5 mins, adding a splash of water if the
curry gets too thick.
Stir through the coriander and serve with naan bread (yoghurt if you wish) and basmati rice.
Ingredients
Directions
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.
Tip the potatoes into a large pan, fill with cold water and bring to the boil
Simmer for 5-6 mins until starting to soften but still holding their shape. Drain well.
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.
In a separate pan fry the curry leaves and garlic for 1 min, making sure the garlic doesn’t brown.
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.
Add the potato and cauliflower to the tomatoes. Simmer for 5 mins, adding a splash of water if the
curry gets too thick.
Stir through the coriander and serve with naan bread (yoghurt if you wish) and basmati rice.
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.