This Aloo Gobi is based on a Felicity Cloake recipe. It’s fabulous.
You can get harder to find ingredients here Spices of India
. This is where I buy less common spices and I bought my Methi and Nigella Seeds.
Generally, I make it with tinned tomatoes though fresh ones might be nice if you can get good ones in summer. Because of the tomatoes, it is slightly acidic. Felicity Cloake suggests adding the juice of half a lime at the end and I omitted as I felt it wasn’t needed. Your mileage may vary.
Cooking the potatoes well before adding the cauliflower is an important point, as the potatoes take a good bit longer to cook. Otherwise, the cauliflower florets can really break up before the potato cooks.
With a decently sized cauliflower, I had a good bit more cauliflower than potatoes, but this was no bad thing. That made me add some more tomatoes and some extra methi etc to balance it out the sauce. I think the quantities flex pretty freely without destroying the recipe. So, if you like it more “saucy” then increase the tomatoes, onion and spices a bit.
I like it quite “hot” and used red Kashmiri mirch chilli, it’s very good. Serving with some nice yoghurt can cool it down and the yoghurt works well with it anyway.
The methi is essential to the Aloo Gobi, the recipe usually suggests adding it at the end. Despite this I do think the curry benefits from being allowed to cool and rest in the fridge overnight after adding the methi; it really seems to develop the flavour.
The Aloo Gobi is delicious served on its own with some bread – your choice – naan, chapati, etc. Or, it is a great side dish for a wider Indian meal.
Though it’s not traditional I liked some frozen peas added for 5-10 minutes at the reheating stage.
- 4 tbsp vegetable oil
- 1 tsp cumin seeds
- ½ tsp nigella seeds (though these look like Onion Seeds, they ain’t – they are different.)
- 350g waxy potatoes, cut into 2cm dice (remember the larger the potato pieces the slower they are to cook. I think the smaller ones are better too.)
- 1 cauliflower, cut into florets slightly larger than the potato
- 1 onion, finely sliced
- 4 garlic cloves, crushed
- 1 thumb sized piece of ginger, peeled and grated
- 1 tin of chopped tomatoes, or 5 chopped medium fresh tomatoes and 1 tbsp tomato puree
- 2 tsp coriander seeds, toasted in a dry pan and ground
- ½-1 tsp chilli powder (I used 1 tsp of Kashmiri mirch, a hot powder, which also gives a reddish colour)
- ½ tsp turmeric powder
- 2-4 small green chillies, slit along their length (I left the seeds in)
- 1 tsp salt (the potatoes, cauliflower and tomato can all stand salt so taste at the end as you may need more.)
- 1 tbsp methi (dried fenugreek leaves – these are an essential flavour component in my opinion.)
- 1 tsp garam masala
- Small bunch of fresh coriander, chopped, for serving
- Yoghurt for serving if preferred
- Heat the oil in a wide, lidded pan over a medium-high heat. When it’s hot, add the cumin and nigella seeds and cook for a few seconds until they pop, then add the potatoes and sauté until golden. Scoop out the potatoes with a slotted spoon and then repeat with the cauliflower, then scoop this too out into a separate bowl.
- Turn the heat down to medium-low, add a little more oil if necessary, and add the onion. Cook until soft and golden but not brown, then stir in the garlic and ginger and cook for a couple of minutes. Tip in the tomatoes, ground coriander, chilli and turmeric and cook, stirring regularly, until the oil begins to pool around the side of the pan.
- Add the potatoes back in along with the fresh chillies and salt, bring to a simmer, turn down the heat, cover and cook for as long as it takes to cook the potatoes.
- Add the cauliflower only once the potatoes are cooked, and add a good splash of water, cover and cook until both are tender, stirring occasionally to make sure it doesn’t stick and adding more water if necessary. Don’t overcook the cauliflower or it will disintegrate. If you think you will be re-heating then just leave it slightly al dente.
- Take off the heat, stir in the methi and garam masala and leave for 10 minutes
- Either serve the Aloo Gobi right away with coriander and yoghurt, or cool and fridge overnight, or freeze, all work well. (I really think leaving at least overnight helps massively. The methi seems to work its magic if left for a while.)