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Aloo gobi

Aloo gobi

  • Side dish

Potatoes and cauliflower gently cooked with spices and tomato.

Active time30 min

Cooking35 min

Total1 h

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Ingredients

  • 180 g cauliflower
  • 2 tbsp fresh coriander
  • 1 tsp ground coriander
  • ½ tbsp fresh ginger
  • 3 garlic cloves
  • 1 medium onion
  • 1 tsp ground Kashmiri chilli
  • 2 medium potatoes
  • 2 medium tomatoes
  • ½ tsp roasted ground cumin
  • ¼ tsp ground turmeric
  • 3 tbsp water
  • 1 tbsp dried fenugreek leaves
  • ½ tsp cumin seeds
  • 3 tbsp rapeseed oil
  • ½ tsp salt
  • 1 tsp garam masala

Preparation

  1. Peel and dice the potatoes. Cut the cauliflower into small florets and rinse. Peel and chop the onion and garlic. Wash and chop the tomatoes.

    180 g cauliflower
    3 garlic cloves
    1 medium onion
    2 medium potatoes
    2 medium tomatoes
    • knife
    • chopping board
    • peeler
    • colander

  2. Peel and grate the ginger. Heat the oil in a sauté pan. Sizzle the cumin seeds. Add garlic, ginger and onion. Cook over medium heat until the onion is translucent without burning the garlic.

    ½ tbsp fresh ginger
    ½ tsp cumin seeds
    3 tbsp rapeseed oil
    • sauté pan
    • spatula
    • grater
    • knife

  3. Add potatoes to the pan. Cover and cook gently, stirring regularly, until the tip of a knife starts to enter but the centre remains firm. Add cauliflower and stir for 3 minutes. Add the ground spices and measured water. Cover and cook gently, stirring, until almost tender. Add salt and finish cooking the potatoes without breaking up the cauliflower.

    1 tsp ground coriander
    1 tsp ground Kashmiri chilli
    ½ tsp roasted ground cumin
    ¼ tsp ground turmeric
    3 tbsp water
    ½ tsp salt
    1 tsp garam masala
    • sauté pan
    • lid
    • spatula
    • knife

  4. Wash and chop the coriander. Add the tomatoes and fenugreek. Cook over medium-high heat for about 4 minutes until the tomatoes lose their raw smell. Stir in the fresh coriander and serve hot.

    2 tbsp fresh coriander
    1 tbsp dried fenugreek leaves
    • sauté pan
    • spatula
    • knife
    • chopping board

Allergens

Composition to be confirmed.

Composition to check for: Celery, Crustaceans, Eggs, Fish, Gluten, Lupin, Milk, Molluscs, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites.

Sources and credits

Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms

Au Menu · AI-generated illustration

Aloo gobi