Aloo Gobi

Aloo gobi Indian vegetarian vegetable dish on a wooden chopping board. Copy space
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