Aloo Gobi: Classic Indian Potato & Cauliflower Curry

Aloo Gobi — a classic Indian recipe, made simple for your home kitchen.

Preparation

1. Wash and peel the potatoes. Cut them into 1-inch (2.5 cm) cubes.
2. Wash the cauliflower and break it into medium-sized florets.
3. Dice the onion and tomato finely. Slit the green chili lengthwise.
4. If not using store-bought paste, crush ginger and garlic into a paste.

Cooking Aloo Gobi

1. Heat oil in a large pan or kadai over medium heat. Add cumin seeds and let them splutter.
2. Add chopped onion and green chili. Sauté until the onion turns light golden brown.
3. Add ginger-garlic paste and sauté for another minute until the raw smell disappears.
4. Stir in the diced tomatoes. Cook for 2-3 minutes, pressing them with the back of your spoon, until they soften and the oil starts to separate.
5. Add turmeric powder, red chili powder, coriander powder, and salt. Mix well and cook for 30 seconds.
6. Add the potato cubes and cauliflower florets to the pan. Mix gently to coat the vegetables with the spice mixture.
7. Add 15ml (per serving) of water, cover the pan, and cook on low heat for 15-20 minutes, or until the potatoes and cauliflower are tender. Stir occasionally to prevent sticking.
8. Once the vegetables are cooked through, remove the lid. If there's excess moisture, cook on medium-high heat for a few minutes until it evaporates.
9. Sprinkle garam masala and fresh coriander leaves. Mix well.