Indian · Pakistani
Potato and Cauliflower Curry (Aloo Gobi)
A community recipe for Potato and Cauliflower Curry (Aloo Gobi), adapted from the collaboratively edited Wikibooks Cookbook.
Gather
Ingredients
- 800 g Tomatoes diced or puréed
- 2 Cauliflower cut into chunks
- 4–5 Potatoes peeled and cut into cubes
- 1 Lemon juiced
- 3–5 tablespoons Ghee or vegetable oil
- 1 teaspoon Cumin Seeds jeera
- 5 tablespoons Salt
- 1 tablespoon Curcuma (Turmeric)
- 2 tablespoons Coriander
- 1–2 tablespoons Chilli
- 2–4 tablespoons Garam Masala
- 5 sprigs Mint
Make it
Method
- 1
Heat the ghee/oil in frying pan, wok, or karahi (an Indian utensil specially used for frying purposes)
- 2
Add cumin seeds and wait until they turn a light brown color.
- 3
Add the spices (except for garam masala) and the tomatoes.
- 4
When the mixture turns oily, add the vegetables.
- 5
Roast the cauliflower and the potatoes until they turn soft. Stir occasionally.
- 6
Add the garam masala, mint, and lemon juice.
Source & rights
Where this recipe comes from
Adapted from “Potato and Cauliflower Curry (Aloo Gobi)” by Wikibooks contributors, revision 4510216, licensed under CC BY-SA 4.0.
This source recipe has been reformatted for Pantry Start but has not yet been kitchen-tested by our editors. Check current food-safety guidance and use your judgment.