Recipe: Aloo Gobi (Rick Stein’s India)

Hi all, how are you doing? This foodie loves her curries and this is another dish from Rick Stein’s ‘India’ which is simple to make. Aloo Gobi is a quick and easy vegetable side-dish, which can also be a main. It’s delicious with hot-off-the-stove parathas (which I’ll be making over the next few weeks) and raita (yogurt & cucumber sundry). Rick likes his with a fried egg on top (I’m personally not a fan of fried eggs). This would make an ideal breakfast dish with a twist, so feel free to get cracking eggs if that’s what floats your boat.

Some of the photos I snapped during cooking have disappeared off my hard-drive (damn those gremlins), so unfortunately I don’t have any images of me cooking the actual recipe. As I plan to make this dish again very soon, I’ll update this post when I cook it. Just be careful to leave the vegetables very slightly al dente, as they can quickly turn to mush. Here is the recipe:

Aloo Gobi (Potato and Cauliflower Curry)

Serves 4


3 tbsp sunflower oil

1 medium onion (roughly chopped)

20g / 4 cloves garlic (finely chopped)

1 tbsp garam  masala

2 tsp Kashmiri chilli powder (I used regular chilli powder)

1 tsp salt

2 medium tomatoes (chopped)

500g potatoes (peeled, cut into 3cm chunks)

400ml water

1 medium cauliflower (cut into 3cm florets)

Handful of coriander leaves (chopped, to garnish)


Heat the oil in a heavy-based saucepan or karahi over a medium-high heat. Add onions, fry for 7 minutes until golden. Add garlic, fry for 1-2 minutes, then stir in garam masala, chilli powder, salt and fry for 1 minute.

Add tomatoes, cook for 2 minutes until slightly softened, then add potatoes and pour in water. Bring to a simmer, cover and cook over a medium heat for 10 minutes. Add cauliflower and cook, covered for 7-8 minutes, or until vegetables are tender.

Scatter fresh coriander leaves and serve with raita and chapattis or parathas.

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