Gobi aloo (cauliflower and potato curry)

This popular Indian dish completely transforms cauliflower
Gobi aloo (cauliflower and potato curry) recipe
3 ratings
Recipe by: Sarah Toule | Former Head of Health Information

Lightly cooking vegetables, as in this popular, authentic dish, ensures that most of the antioxidants are preserved. This curry is delicious with brown rice or wholemeal pitta bread and a mixed salad.

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Ingredients
  • 1 teaspoon olive or rapeseed oil
  • 1 onion, finely chopped
  • 2 cloves garlic, crushed
  • 1 x 200g can chopped tomatoes
  • Pinch ground turmeric
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon garam masala
  • 1 or 2 green chillies, deseeded and chopped (optional)
  • 200g new potatoes, scrubbed and cut into bite-sized pieces
  • 100–150ml hot water
  • 1 small cauliflower, cut into florets
  • Handful of fresh coriander leaves and stems, chopped
Time
30 minutes

Nutrition information (per serving)

SERVES:
4
CALORIES:
107
FAT:
2g
SALT:
0g
SUGAR:
5.8g
5 A DAY:
2
Method
  1. Heat the oil in a non-stick pan with a tight-fitting lid. Add the chopped onions and garlic and fry over a medium heat for 2–3 minutes, stirring frequently.
  2. Add the tomatoes, spices and chilli (if using). Cover and cook over a medium heat for about 5 minutes, stirring occasionally.
  3. Add the potatoes with 100ml of hot water. Cover and simmer for 10 minutes.
  4. Stir in the cauliflower and cook in the covered pan for 10 minutes or until tender.
  5. Add another 50ml of hot water if the curry is sticking to the bottom of the pan. Stir in the chopped coriander and serve hot.
Cucumber raita makes a cooling accompaniment to curries. Mix finely chopped cucumber with yoghurt, a small crushed clove of garlic and chopped fresh mint.