Aloo Gobi means Cauliflower with Potato. It is a dish that features in Pakistani, Indian and Nepalese cuisine.
I came across the dish on Pinterest via A Brown Table. Nik’ s photography is fantastic, they way he works with light is amazing and you can recognise his photography immediately.
I did a bit of reading about the dish and this recipe is a combination of Nik’s recipe and a few others I found. In my mind it is essentially a dry curry, wonderfully aromatic and comforting, especially in this wintery weather we’ve had the past few days.
I added a tablespoon or two of water during the cooking process so that the dish does not dry out and burn while cooking. The trick is to make sure the potatoes are cooked while the cauliflower still has a bit of a bite to it and that is why I quartered the baby potatoes. You could parboil to potatoes for 5 minutes or so before adding to the pan as the last thing you want is raw potatoes and mushy cauliflower.
Serve it with naan breads, coconut shavings, some yoghurt and tangy pickles for a tasty meat free dinner.
- 2 tbsp oil
- 1 onion finely chopped
- 1 tsp freshly grated ginger
- 1 tbsp garam masala
- ½ teaspoon ground turmeric
- 12 curry leaves, pulled off their stalk
- 1 chili, chopped (de-seeded if preferred)
- 12 - 15 baby potatoes, quartered
- 1 head cauliflower, cut into florets
- 1 cup frozen peas
- Salt to season
- squeeze of lemon juice
- 1 small bunch fresh coriander or parsley
- coconut shavings (optional)
- Heat the oil in a pan with a lid over a medium high heat and add the onion
- Sauté for about 4 minutes until softened and starting to brown
- Add the ginger and cook for 1 minute
- Add the garam masala, ground turmeric, curry leaves and chili stir to cook for another 2 minutes
- Add the potatoes and stir to coat them with the spices
- Cook for a few minutes stirring occasionally
- Add the cauliflower to the pan and stir to combine
- Add 2 tbsp water, cover with the lid and allow to cook for about 20 minutes on a medium-low heat with occasional stirring until the cauliflower and potatoes are tender but still firm
- Add a tbsp of water or two if the pan becomes too dry but you do not want a sauce to form
- Add the peas and salt, cover the pan again and cook for another 5 minutes until the peas are tender
- Drizzle with a squeeze of lemon juice
- Garnish with the coriander or parsley and coconut shavings if used
- Serve hot with rice, roti or naan