Aloo Gobi
Indian Recipes

Aloo Gobi

Classic
serves 4

Aloo Gobi is a classic Indian dry curry made with tender potatoes, cauliflower florets and a deeply aromatic onion, garlic and ginger base. Turmeric and cumin give the dish its warm golden colour, while tomatoes add gentle sweetness and balance. As it cooks, the vegetables absorb the spices and soften without becoming mushy, creating a satisfying texture in every bite.

It is simple enough for a weeknight meal, yet flavourful enough to serve alongside a fuller Indian spread. Serve hot with fluffy basmati rice, chapatis or naan, and finish with chopped coriander for freshness. Leftovers also reheat well, making it a practical make-ahead option for busy days.

Curry
15 mins prep30 mins cook45 mins total

  1. Parboil the potato chunks in salted water for 6 minutes, then drain well.

  2. Heat the oil in a wide pan over medium heat and soften the onion for 5 minutes.

  3. Add garlic and ginger, then cook for 1 minute until fragrant.

  4. Stir in cumin, turmeric, ground coriander, garam masala and chilli powder, then cook for 30 seconds.

  5. Add chopped tomatoes and cook until they break down into a thick masala base.

  6. Add potatoes and cauliflower, stirring well so everything is coated with spices.

  7. Cover and cook on low heat for 15–18 minutes, stirring occasionally, until the vegetables are tender.

  8. Season with salt and black pepper, then finish with chopped coriander before serving.

Keep cooking

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