Name: Potato and Cauliflower Curry (Aloo Gobi)
Yield: 6 servings
Cuisine: Indian
Ingredients: 800 g tomatoes (diced or puréed); 2 each cauliflower (cut into chunks); 4-5 each potatoes (peeled and cubed); 1 each lemon (juiced); 3-5 tbsp ghee or vegetable oil; 1 tsp cumin seeds (jeera); 5 tbsp salt; 1 tbsp ground curcuma (turmeric); 2 tbsp ground coriander; 1-2 tbsp ground chilli; 2-4 tbsp garam masala; 5 each mint (sprigs)

Vegetarian

6 servings

267 cal/serving

Instructions

Step 1

Heat the ghee or vegetable oil in a frying pan, wok, or karahi.

Ghee or vegetable oil

Step 2

Add the cumin seeds and cook until they turn light brown.

Cumin seeds (jeera)

Step 3

Add the spices (salt, turmeric, coriander, chilli) and the tomatoes.

SaltGround curcuma (turmeric)Ground corianderGround chilliTomatoes (diced or puréed)

Step 4

When the mixture becomes oily, add the cauliflower and potatoes.

Cauliflower (cut into chunks)Potatoes (peeled and cubed)

Step 5

Roast the cauliflower and potatoes, stirring occasionally, until soft.

Cauliflower (cut into chunks)Potatoes (peeled and cubed)

Step 6

Stir in the garam masala, mint, and lemon juice.

Garam masalaMint (sprigs)Lemon (juiced)

This recipe is adapted from Wikibooks. It is licensed under Creative Commons Attribution-ShareAlike 4.0 International.