Aloo Gobi – Potato and Cauliflower Curry

Aloo Gobi

Aloo Gobi

Serves 4


1 tbsp oil

400 grams of cauliflower, cut into large florets

4 large new potatoes halved or two large normal potatoes quartered

1 small onion, chopped

1 clove garlic, chopped fine

2cm of fresh ginger, grated

1 tsp coriander powder

1 tsp cumin powder

½ tsp turmeric powder

½ tsp chilli powder

½ tsp garam masala

Fresh coriander to garnish

Salt and freshly ground black pepper to taste


Heat the oil and fry the onion, garlic and ginger. Throw in the potatoes, all the powders apart from the garam masala, and add about half a cup of water, cover the pot and cook the potatoes.

Don’t add too much water but make sure there is just enough to cook the potatoes.

When the potatoes are almost cooked (you will be able to insert a fork into the potatoes with some difficulty), add in the cauliflower.

Again, cover the pot and cook until the cauliflowers become soft and a fork can be inserted into them easily.

It’s very important to add the cauliflower when the potatoes are almost done or the cauliflower will be overcooked.

Add salt and pepper and the garam masala, stir through, and add the fresh coriander to finish.

This dish should be served bone dry, ideally with some naan or roti.