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Perfect Aloo Gobi

THE GUARDIAN(3)
Chris Lozinska: "Good recipe - depth of flavour and considered spi…" Read More
20Ingredients
50Minutes
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Ingredients

US|METRIC
4 SERVINGS
  • 4 tablespoons neutral oil
  • 1 teaspoon cumin seeds
  • 1/2 teaspoon nigella seeds
  • 350 grams waxy potatoes (cut into rough 2.5cm dice)
  • 1 cauliflower (medium, cut into florets and chunks of stalk slightly larger than the potato)
  • 1 yellow onion (finely sliced)
  • 4 garlic cloves (crushed)
  • 1 tablespoon ginger (grated)
  • 1 can plum tomatoes
  • 5 fresh tomatoes
  • 1 tablespoon tomato puree
  • 2 teaspoons coriander seeds (toasted in a dry pan and ground)
  • 1/2 teaspoon chilli powder
  • 1/2 teaspoon turmeric
  • 4 green chillies (small, slit along their length)
  • 1 teaspoon salt
  • 1 tablespoon methi (dried fenugreek leaves)
  • 1 teaspoon Garam Masala
  • 1/2 lime
  • 1 bunch fresh coriander (chopped)
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    Reviews(3)

    Chris Lozinska a year ago
    Good recipe - depth of flavour and considered spice ingredients
    Anne-Marie a year ago
    An excellent recipe, tasted delicious!
    Lorraine G. 4 years ago
    Absolutely fabulous. The secret to this dish is sauté the potatoes and cauliflower as instructed so they get a nice colour. Don’t forget to use your common sense regarding the adding of water here and there , so it doesn’t burn, but don’t over water. I used fresh tomatoes and the tomato purée, so need to add bit more water than if you use tinned. Worth all the nurturing and effort.

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