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)
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)
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.