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Potato and Cauliflower Curry (Aloo Gobi)

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Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | India | Vegetarian

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schedulePrep 0 min local_fire_departmentCook 0 min speedmedium

Source: Wikibooks contributors

Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.

Source revision: Revision 4510216

License: CC BY-SA 4.0 · Wikibooks contributors

#gluten-free #indian #medium difficulty #pakistani #punjabi #recipes using mint #recipes using potato #recipes with images #recipes with metric units #recipes without cooking time #recipes without servings #vegetarian
Drink Vegetarian Gluten-free

Ingredients

Scale
  • 800 g (6.5 ea.) medium tomatoes, diced or puréed
  • 2 big cauliflower cut into chunks
  • 4–5 potatoes, peeled and cut into cubes
  • 1 lemon, juiced
  • 3–5 tablespoons of ghee or vegetable oil
  • 1 teaspoon cumin seeds (jeera)
  • 5 tablespoons salt
  • 1 tablespoon ground curcuma (turmeric)
  • 2 tablespoons ground coriander
  • 1–2 tablespoons ground chilli
  • 2–4 tablespoons garam masala
  • 5 sprigs of mint

Directions

  1. Heat the ghee/oil in frying pan, wok, or karahi (an Indian utensil specially used for frying purposes)
  2. Add cumin seeds and wait until they turn a light brown color.
  3. Add the spices (except for garam masala) and the tomatoes.
  4. When the mixture turns oily, add the vegetables.
  5. Roast the cauliflower and the potatoes until they turn soft. Stir occasionally.
  6. Add the garam masala, mint, and lemon juice.

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