I’m about 99.9%* sure Cauliflower and Potato were put on this earth just to be made into this delicious Aloo Gobi
*may be a fake statistic
Aloo Gobi literally translates to potato cauliflower which might sound boring but when you mix both of them with a few spices they act like a sponge and soak up all the flavour and something magical and delicious is created.
Aloo Gobi is a classic Indian dish and may even be the most popular Indian vegetarian recipes. It’s perfect as a side dish along side Creamy Cashew and Coconut Lentil Curry and Garlic Naan or make a big batch and eat it as a main meal with some rice.
A common problem with cooking Aloo Gobi is that the cauliflower becomes really soggy and the potatoes don’t cook through. To prevent that you can pre cook both.
Most of the time the vegetables are either par boiled or fried in oil. I’ve decided to roast them to get the same nice crunch as frying but it’s easier and healthier. Pro tip – cut your vegetables into the same size to ensure even cooking.
Watch the video for Aloo Gobi here:
Unlike most curries you’re probably use to Aloo Gobi is a dry curry. The veggies provide some moisture and the sauce sticks to them. Even though it’s a dry curry it still packs some serious bold flavours! Warning though it is fairly spicy so if you can’t handle the heat stay out of the kitchen.
Wait no I meant to say add less chilli flakes.
Like most Indian dishes the recipe is Vegan, so to all my vegans and everyone else enjoy!
USE #tillyeats or TAG ME ON INSTAGRAM @TILLYEATS IF YOU MAKE THIS RECIPE, I LOVE SEEING YOUR CREATIONS!
Also if you could rate the recipe below I would be forever grateful – it makes me feel good and also helps me understand what you guys like 😛
Aloo Gobi is a dry vegan curry that only takes 15 minutes of active cooking time.
- 2 large potatoes
- 1 cauliflower head
- 1 tbsp olive oil
- 1 brown onion
- 1 tbsp ginger, micro grated
- 1 tbsp garlic, crushed
- 1 tsp cumin
- 1/2 tsp turmeric
- 1/2 tsp chilli flakes
- 1/2 tsp garam masala
- 1 tsp coriander powder
- 1 tsp salt
- 1 tomato diced
Preheat the oven to 180°c.
Chop the potatoes and cut the cauliflower into florets.
Drizzle with olive oil and cook in the oven for 40 minutes or until golden and crispy.
In a heavy based pot add 1 tbsp of olive oil and the onion, saute for 3 minutes or until the onions are translucent. Add in the garlic and ginger and cook for further 2 minutes. Add the tomato and cook for two minutes or until it softens.
Add the turmeric, cumin, garam masala, coriander powder, chilli flakes and salt. Mix through, adding a splash of water if the curry seems dry. Cook for 5 minutes stirring every so often.
Add in the cauliflower, potatoes and chopped coriander, give it a mix and cook for a final 5 minutes.
Garnish with coriander leaves and serve.
Please note calories will vary depending on size of cauliflower and potatoes. Calories are for the curry only.
NOTE: All images and text on this website are protected by copyright. Please do not post or republish this recipe/images without permission from me -Tilly. If you want to share this recipe, please share the link rather than the whole recipe. Thank you so much! 🙂