Aloo gobi masala is a twist on the traditional dry recipe which tastes great with paratha. It's a simple, flavourful vegetarian dish combining potatoes, cauliflower and lots of fragrant spices. It's also common to add mattar (peas) but I decided to keep this recipe to the bare basics!
Servings: 5-6 portions
Prep+cooking time: 30 mins
- 1 medium sized cauliflower, sliced to yield 2 bowls of bitesized florets
- 2-3 medium sized potatoes, cut into quarters
- 1/2 inch ginger, grated or mashed with a pestle and mortar
- 3 garlic cloves, grated or mashed with a pestle and mortar
- 1 medium sized onion, sliced thinly
- 1/2 tsp salt, or to taste
- tbsp vegetable oil (or any cooking oil)
- 1/2 tsp red chilli powder
- 1/2 tsp turmeric
- 1/2 tsp garam masala
- roughly 2 cups of water to use throughout cooking
- small handful of chopped coriander
1) Heat oil over a medium in a pan and add garlic and ginger paste for a minute before continuing to add the onions and salt. Cover with a lid and allow the onions to soften for 5 minutes.
2) To create a masala for the aloo gobi, add each spice and add a few tablespoons of water at a time. Stir and replace the lid for another 5 minutes. You will know when the masala is done when the oil starts to separate from the paste.
3) Add the chopped potato (aloo) for 10 minutes and then cauliflower (gobi) thereafter, as the starch in potatoes means it takes longer to cook. Stir in the cauliflower for a remaining 10 minutes, keeping the lid on.
4) When the vegetables are completely cooked, take the aloo gobi off the flame and garnish with chopped coriander.