Aloo Gobi — Potato Cauliflower Curry

A fragrant Indian curry of potatoes and cauliflower simmered in a golden spice base of turmeric, cumin, and ginger. A weeknight dinner that fills the kitchen with warmth.

Aloo Gobi — Potato Cauliflower Curry

By Chef B. Boukim

Prep: 15 min · Cook: 30 min · Total: 45 min · Serves 4

Ingredients

  • 1 1/2 lbs Yukon Gold potatoes, peeled and cubed
  • 1 medium head Cauliflower, cut into florets
  • 1 large Yellow onion, finely diced
  • 1 large Tomato, diced
  • 3 Garlic cloves, minced
  • 1 tbsp Fresh ginger, grated
  • 1 Green chili, finely chopped
  • 3 tbsp Vegetable oil
  • 1 tsp Cumin seeds
  • 1/2 tsp Mustard seeds
  • 1 tsp Ground turmeric
  • 1 tsp Ground coriander
  • 1 tsp Garam masala
  • 1 1/2 tsp Salt
  • 1/2 cup Water
  • 1/4 cup Fresh cilantro, chopped

Instructions

  1. Heat the oil in a large skillet over medium heat. Add cumin and mustard seeds. When they pop and sizzle, add the diced onion.
  2. Cook the onion for 5-6 minutes until golden. Add garlic, ginger, and green chili. Cook for 1 minute.
  3. Add turmeric, coriander, and salt. Toast for 30 seconds. Add the tomato and cook for 3-4 minutes until it breaks into a paste.
  4. Add the potato cubes and toss to coat. Pour in water, simmer, cover, and cook for 10 minutes.
  5. Add cauliflower, stir, cover, and cook for 10-12 minutes until both are tender but not mushy.
  6. Sprinkle with garam masala. If excess liquid, cook uncovered for 2-3 minutes. Garnish with cilantro and serve with rice or naan.