Mouth-Watering Indian Aloo Gobi

Ingredients

400g floury potatoes, parboiled for 4 to 5 minutes

1 large cauliflower, cut into medium florets

1 tablespoon vegetable oil

1 teaspoon cumin seeds

1 teaspoon ground cinnamon

1 teaspoon chilli powder

1 teaspoon turmeric powder

2 teaspoons coriander seeds, lightly crushed

2 teaspoons nigella seeds

Salt, to taste

The Masala Sauce

3 tablespoons vegetable oil

Small handful curry leaves

4 cloves garlic, finely chopped

2 tins chopped tomatoes

1 teaspoon sugar

1 to 2 mild green chillies, sliced

Salt, to taste

Juice of 1 lime

Fresh coriander, to garnish

PREPARATION

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COOKING

Method

1. Roast the Vegetables

Preheat the oven to 180°C.

Place the parboiled potatoes and cauliflower florets into a large bowl. Add the oil and toss to coat.

Add cumin seeds, cinnamon, chilli powder, turmeric, crushed coriander seeds, nigella seeds and salt. Mix well so all vegetables are evenly coated.

Spread evenly on a lined baking tray. Roast for 45 minutes until golden, slightly crisp at the edges and tender in the centre.

2. Make the Masala Sauce

Heat 3 tablespoons of oil in a large pan over medium-high heat.

Add curry leaves and allow them to sizzle and release aroma.

Add garlic and cook gently for about 1 minute until fragrant but not browned.

Pour in the chopped tomatoes and stir well.

Add sugar to balance the acidity and season with salt.

Add sliced green chillies.

Simmer for about 10 minutes until thickened and pulpy.

3. Combine

Once the vegetables are roasted, gently tip them into the masala sauce.

Fold carefully using a lifting motion rather than stirring aggressively to avoid breaking the potatoes and cauliflower.

Allow everything to cook together for 2 to 3 minutes so the flavours combine.

Finish with a squeeze of fresh lime juice.

Garnish with fresh coriander and serve hot.

School of Wok Tips

 Parboil the potatoes briefly so they roast crisp on the outside but stay fluffy inside.

 Do not cut cauliflower too small or it may break down during roasting.

 Roast at a steady 180°C to allow spices to toast without burning.

 Fold the vegetables gently into the sauce to maintain texture.

FAQs

What does Aloo Gobi mean?

Aloo means potato and Gobi means cauliflower in Hindi.

Why roast the vegetables first?

Roasting intensifies flavour, adds texture and prevents the vegetables from becoming too soft in the sauce.

Can I make this spicier?

Yes? Add extra chilli powder or use hotter green chillies to increase the heat level.