Aloo gobi is a potato and cauliflower curry typical of India, ready in half an hour and very easy to prepare. The name simply means aloo (potato) and gobi or gobhi (cauliflower).
This traditional Indian recipe is prepared in a karahi, a type of wok used to stir‑fry the spices and cook the vegetables, but don’t worry if you don’t have one; it can also be prepared in a frying pan or wok. A delicious dish, and suitable for vegetarians!
Easy Simple Aloo Gobi Recipe
Difficulty: Easier than cooking in front of your mother without her criticizing you.
Ingredients: For 3‑4 people
| Ingredient | Quantity |
|---|---|
| Medium cauliflower | 1 |
| Medium potatoes | 2 |
| Garlic clove | 1 |
| Small, thin slice of ginger | 1 |
| Small onion | 1 |
| Medium ripe tomato | 1 |
| Cumin seeds | 1 teaspoon |
| Ground turmeric | ½ teaspoon |
| Sweet, hot or smoked paprika (according to taste) | ½ teaspoon |
| Small green chili (optional) | 1 |
| Bay leaf | 1 |
| Olive oil or neutral oil | 5 tablespoons |
| Salt | to taste |
| Black pepper | to taste |
| Lime or lemon juice | 1 splash |
| Cilantro | to taste |
Instructions:
- Preheat the oven to 200°C. Remove the leaves from the cauliflower and cut it into florets. Peel the potato and cut it into wedges of a similar size to the florets.
- Line a baking tray with aluminum foil or parchment paper. Place the cauliflower and potato on top, add three tablespoons of oil, and toss gently with your hands until well coated, being careful not to break up the florets. Spread the cauliflower and potato into a single layer and bake for 15 minutes. Remove the tray from the oven, gently toss again, and bake for another 15 minutes, or until the edges are golden brown and lightly toasted.
- Meanwhile, peel and finely chop the garlic, ginger, and onion. Cut the chili in half, remove and discard the stem, ribs, and seeds with the tip of a knife. Finely chop the chili. Separate the cilantro leaves from the stems and chop the stems. Cut the tomato in half, grate the pulp, and discard the skin.
- In a skillet, heat two tablespoons of oil over medium‑high heat. Add the cumin seeds and sauté for a few seconds until they are lightly toasted, fragrant, and begin to sizzle. Reduce the heat to medium, add the turmeric and paprika, and stir for one minute, or until the spices are infused into the oil.
- Add the garlic and ginger and stir for a few seconds, or until fragrant and sizzling. Add the onion, green chili, bay leaf, and cilantro stems and sauté for four minutes, or until the onion is translucent. Add the tomato, season with salt and pepper, stir, and cook for about eight minutes, or until the tomato has reduced and thickened.
- After 30 minutes in the oven, remove the tray.
- Add the cauliflower and potato to the pan and gently mix, being careful not to break up the florets. Sauté over medium heat, stirring occasionally, for five minutes, or until the cauliflower and potato are fully cooked and have absorbed the spices.
- Chop the cilantro leaves. Plate with a squeeze of lime juice and sprinkle with the cilantro. Serve.