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Aloo Gobi

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So Who knew writing this recipe up would actually tip me over the edge of reason! I can make this with my eyes shut! But, actually writing the how ugh! - A man in India was the how & the memory never left my soul. Re-creating it for you has caused me nightmares. My initial write up was trashed, so I revisited it but no...My IT guy said "no um, it was worse" but basically a NO! FO! However, I have revisited again and tried hard to make it easier for him! (Note to self research new IT guy) So here's my version of Aloo Gobi — a very basic cauliflower & potato curry or side dish. I like to eat mine with a fork outta the pan as I'm testing it — trust me it's that good! Breakfast with a fried egg the next day, yeah! Side to an Indian curry, the choice is yours. A dish in itself and it does contain a fair amount of spices! I like to use a salad style new potato as they'll stay firm and not lose their identity amongst the cauliflower & onions etc. So, if you'd like a fairly quick vegetarian dinner, try this. It's a dry-style stir fry, not truly a curry, but a dish that allows the spices to truly sing.

Click the Method tab below to see a step by step guide on how to make Aloo Gobi.

aloo gobi curry and rice 01

ingredients

Here's what you need :¬)

Vegetables to prepare

  • New potatoes, sliced thickly ( add to match your cauliflower!)
  • 1/2 a large caulifower, broken down into bite sized florettes
  • 1 large white onion, chopped finely
  • 5 cloves garlic, sliced
  • 2 green chillies, sliced
  • 3 Tbsp coriander fresh or frozen
  • Fresh lime or lemon juiced to taste
  • 2 Tbsp vegetable oil
  • 1 tsp Cumin seeds
  • 5 dried red chillies, whole
  • 15 curry leaves

Spices to grind

  • 1 tsp coriander seeds crushed
  • 2 x tsp course salt crushed**
  • 1 tsp black peppercorns crushed

Ground spices

  • 2 x 1/2 tsp turmeric *
  • 1/4 - 1/2 tsp Asafoetida (amount depends on it's age!)
  • 1 tsp hot chilli powder
  • 1 tsp kashmiri chilli powder
  • 1 tsp garam masala
  • 1 Tbsp dried fenegreek leaves***

* One to boil your potatoes, the other into your spice base, so we are adding in two stages.

** added in two stages, one in your potatoes, one in your spice base, same as the turmeric.

*** Note: methi (dried fenugreek leaves) are not optional in my opinion, but hey! If you don't have any, don't stress! It'll still be great :-) If you do have them, crush them up in your hands to create a kinda powder as best you can, or, you gonna have stalk vibes! I have made the mistake of not crushing = Stalky!

method

Now as always get your "BIG PANTS" pants image on and your ingredients ready, pots for stuff, ya know the drill! Once we are cooking we want to nurture our pan, not hunt in the back of the cupboard for what we are missing! I use my trusty wok for this dish — as it gets hot and can handle the amount of vegetables allowing them to crisp up. Try not to use a small pan the result will be MUSH!

ingredients
Don't forget the potatoes!

Firstly, get a pan large enough to fit both your cauliflower & potatoes to par boil. We'll need this in a little while!

  1. Warm your coriander seeds & peppercorns in a small pan & allow to cool
  2. Grind your salt, cooled coriander seeds & peppercorns add your ground spice powders to the mix:
    • 1 x 1/2 tsp turmeric
    • 1/4 - 1/2 tsp Asafoetida (amount depends on it's age!)
    • 1 tsp hot chilli powder
    • 1 tsp kashmiri chilli powder
    • 1 tsp garam masala
  3. Get everything chopped, measured ready to go
  4. Fill your large pan with water, 1 tsp salt, 1 tsp turmeric & sliced potatoes
  5. Bring to the boil and simmer for 15 mins
  6. Go do some dusting or have tea!
  7. 15 minutes later add your cauliflower for 5 minutes
  8. Drain immediately they are cooked but still firm
  9. Heat a large heavy pan, add oil and your 1 tsp cumin seeds, 5 red chillies & 15 curry leaves
  10. Once sizzling add your onions & garlic, brown lightly
  11. Add your spice mix:
    • 1 tsp coriander seeds crushed
    • 1 tsp course salt crushed
    • 1 tsp black peppercorns crushed
    • 1 tsp turmeric
    • 1/4 - 1/2 tsp Asafoetida (amount depends on it's age!)
    • 1 tsp hot chilli powder
    • 1 tsp kashmiri chilli powder
    • 1 tsp garam masala
    • 1 Tbsp dried fenegreek leaves crushed in your hands
  12. Move everything to the side & turn the heat to max
  1. No running off now! Get the potatoes & cauliflower in and stir fry occasionally so they get really crispy bits
  2. Stir in your fresh coriander, lime juice & your done
aloo gobi
aloo gobi plated

Aloo gobi served as a side with roast pork vindaloo and plain basmati rice.

aloo gobi as a side
aloo gobi curry and rice 01