curried cauliflower and potatoes (aloo gobi)

(3 ratings)
Recipe by
Vicki Butts (lazyme)
Grapeview, WA

From "The Art of Indian Vegetarian Cooking" by Yamuna Devi.

(3 ratings)
yield 4 -6
prep time 15 Min
cook time 20 Min
method Stove Top

Ingredients For curried cauliflower and potatoes (aloo gobi)

  • 2
    hot green chili peppers, minced
  • 1
    1/2-inch piece of ginger root
  • 1 Tbsp
    cumin seed
  • 1 Tbsp
    black mustard seeds
  • 4 Tbsp
    ghee or 4 tablespoons oil
  • 3 md
    potatoes, diced
  • 1 md
    cauliflower, cut into florets
  • 2 md
    tomatoes, diced
  • 1/2 tsp
    turmeric
  • 2 tsp
    coriander
  • 1/2 tsp
    garam masala
  • 1 Tbsp
    brown sugar, optional
  • 1 tsp
    salt
  • 3 Tbsp
    coriander, coarsely chopped (cilantro)

How To Make curried cauliflower and potatoes (aloo gobi)

  • 1
    Combine chilies, ginger, cumin seeds and mustard seeds in a small bowl.
  • 2
    Heat ghee in a large pot. When hot, add the spices. When the mustard seeds start to pop, drop in the potatoes & cauliflower.
  • 3
    Fry for 4 minutes or so. Add the tomatoes, turmeric, coriander, garam masala, sugar, salt and half the coriander.
  • 4
    Mix well, cover and gently heat for 15 minutes. If the vegetables start to stick, add a few drops of water.
  • 5
    Top with remaining coriander and serve.

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