Aloo Gobi (Potato and Cauliflower Curry)

Dry-style North Indian curry of potatoes and cauliflower with turmeric, cumin and coriander.

40 min 4 servings Easy indian

Ingredients

• 400 g potatoes
• 500 g cauliflower
• 1 pcs onion
• 2 pcs tomatoes
• 3 clove garlic
• 1 tbsp fresh ginger
• 3 tbsp sunflower oil
• 1 tsp cumin seeds
• 1 tsp turmeric
• 2 tsp ground coriander
• 0.5 tsp chili powder
• 1 tsp salt
• 1 tsp garam masala
• 120 ml water
• 0.25 bunch fresh cilantro

Steps

1. Peel 400 g of potatoes and cut them into 2 cm cubes.
2. Cut 500 g of cauliflower into small florets.
3. Dice 1 onion and 2 tomatoes.
4. Mince 3 garlic cloves and 1 tbsp of ginger.
5. Heat 3 tbsp of oil in a large pan over medium heat.
6. Add 1 tsp of cumin seeds and cook for 20 seconds until they sizzle.
7. Add the onion and cook for 6 minutes until golden.
8. Add the garlic and ginger and stir for 1 minute.
9. Stir in 1 tsp of turmeric, 2 tsp of coriander and 0.5 tsp of chili powder.
10. Add the tomatoes and cook for 4 minutes until soft.
11. Add the potatoes and 1 tsp of salt to the pan.
12. Stir until the potatoes are coated with the spices.
13. Pour in 120 ml of water.
14. Cover the pan and cook on medium-low heat for 10 minutes.
15. Add the cauliflower florets and stir.
16. Cover again and cook for 12 minutes until the potatoes and cauliflower are tender.
17. Sprinkle in 1 tsp of garam masala and stir gently.
18. Chop 0.25 bunch of cilantro and scatter it over the top before serving.