Aloo Gobi

Name: Aloo Gobi
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Cuisine: India
Ingredients: 4 tbsp neutral oil or ghee, ghee is traditional but makes the dish not vegan or dairy-free; 1 tsp cumin seeds; 400 g (14 oz) waxy or all-purpose potatoes, peeled, cut into 2 cm cubes; 1 medium cauliflower, about 700 g, cut into 4 cm florets; 1 yellow onion, finely chopped; 20 g (4 tsp grated) fresh ginger, finely grated; 3 cloves garlic, finely grated; 1 green chili, finely chopped; 1 tsp ground turmeric; 2 tsp ground coriander; 1 tsp Kashmiri chili powder or mild paprika; 2 medium tomatoes, about 200 g, finely chopped; 8 g (1⅓ tsp) fine sea salt; 1 tsp garam masala, Four Spice Blends or store-bought; 1 tsp dried fenugreek leaves (kasuri methi), optional, crumbled; 1 tbsp lemon juice; 15 g (½ cup) cilantro, chopped

North Indian spiced potatoes and cauliflower, browned and dry

Serves: 4
Hands-on: 25 min
Total: 45 min
Level: Easy

Aloo gobi is a dry curry: potatoes and cauliflower cooked with whole and ground spices, onion, tomato and ginger until they are tender and lightly browned rather than swimming in sauce. Browning the vegetables first, before they steam, is what gives it its depth.

Ingredients

4 tbspneutral oil or gheeghee is traditional but makes the dish not vegan or dairy-free
1 tspcumin seeds
400 gwaxy or all-purpose potatoes (14 oz)peeled, cut into 2 cm cubes
1medium cauliflowerabout 700 g, cut into 4 cm florets
1yellow onionfinely chopped
20 gfresh ginger (4 tsp grated)finely grated
3 clovesgarlicfinely grated
1green chilifinely chopped
1 tspground turmeric
2 tspground coriander
1 tspKashmiri chili powder or mild paprika
2medium tomatoesabout 200 g, finely chopped
8 gfine sea salt (1⅓ tsp)
1 tspgaram masalaFour Spice Blends or store-bought
1 tspdried fenugreek leaves (kasuri methi)optional, crumbled
1 tbsplemon juice
15 gcilantro (½ cup)chopped

Diet: Vegan, Vegetarian, Gluten-free, Dairy-free
Allergens: None of the EU 14
Origin: India (Punjab)

Method

Heat 3 tbsp oil in a large, wide pan (with a lid) over medium-high heat. Add the potatoes and fry, turning, until golden on a few sides, 6–8 minutes. Lift out with a slotted spoon. 7 min
Add the cauliflower to the pan and fry until browned in patches, 5–6 minutes. Lift out and add to the potatoes. 6 min
Add the remaining oil and the cumin seeds. When they sizzle and darken slightly, 30 seconds, add the onion and cook until golden, 6–8 minutes. 7 min
Add the ginger, garlic and chili and cook 1 minute. Stir in the turmeric, coriander and chili powder for 30 seconds. 2 min
Add the tomatoes and salt and cook, stirring, until they break down into a thick paste and oil glistens at the edges, 4–5 minutes. 5 min
Return the potatoes and cauliflower and toss to coat. Add 3 tbsp water, cover and cook over low heat, stirring gently every few minutes, until both are tender, 10–12 minutes. 11 min
Uncover, sprinkle with garam masala and fenugreek, and cook 2 minutes more to dry it out. Finish with lemon juice and cilantro. Serve with rice or flatbread. 2 min

Why it works

Frying the vegetables first browns their surfaces and gives them structure, so they hold their shape instead of turning to mush during the covered cook. Spices bloom in hot oil, where their aromatic compounds dissolve and carry through the dish. A little water and a lid steam the vegetables tender without making a sauce; uncovering at the end drives off the remaining moisture.

Common mistakes

Adding too much water: you'll get a soggy stew. Aloo gobi is dry.
Stirring roughly: cauliflower breaks up. Fold gently.
Burning the ground spices: 30 seconds is enough before the tomatoes go in.

Variations

Oven method: Toss the potatoes and cauliflower with oil, turmeric and salt and roast at 220°C (425°F) for 30 minutes, then fold into the spiced tomato base.
With peas: Add 100 g frozen peas for the last 3 minutes.

Make ahead and storage

Keeps 3 days in the fridge; reheat in a pan so it stays dry. Good in wraps.

Notes

Kashmiri chili gives color with gentle heat; use half the amount of hot chili powder if that's what you have. Add milk if using ghee.