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(Potato with Cauliflower)

Aloo Gobi: Image

This dish is very popular and traditionally a Punjabi dish. Potato and Cauliflower are vegetables that are not very appealing for the eyes and taste buds but we will cook them in such a way that the added spices and herbs will convert this totally carb dish into a cracker.


Not a difficult dish to cook and great filler so you will not go hungry. Can be served with rice, roti, naan or will make a nice filling for your baguette.

Suitable for: Gluten free, Dairy free

Prep: 20 mins, Cooks In: 20 mins

Serves: 2-4 people


1 medium chopped onion
3 potatoes peeled/chopped into cubes
8 cauliflower florets 
2 green chillies (Strength varies please be cautious)
3-4 garlic cloves peeled
1 inch ginger peeled

200g chopped tomato (can use tinned tomato)
1 tsp salt or to taste
1 tsp coriander powder
1 tsp cumin powder
¼ tsp red chilli (optional)
1 tsp turmeric powder
100ml water if required
2 tbsp oil (I use sunflower)

Pinch of gram masala for garnish (optional)

For tarka:

¼ tsp whole cumin seeds
¼ tsp mustard seeds
1 tbsp oil


  1. Heat oil in saucepan, add chopped onion and fry until light brown/golden

  2. Blend tomatoes, chillies, garlic, ginger and browned onions

  3. Transfer the mixture into the saucepan, add all the spices and stir

  4. Add the potatoes and cauliflower

  5. Mix all the ingredients and cover. Cook under medium to low heat for 15 to 20 mins checking occasionally (Please note you may have to add water at this stage)

  6. Check if Aloo Gobi is cooked, it should be soft and sauce should not be runny

  7. For the tarka, heat oil in saucepan and add the whole cumin and mustard seeds, which should pop and sizzle, leave for five seconds and then take of the heat

  8. Once the tarka oil has cooled down pour onto the Aloo Gobi and sprinkle with garam masala

  9. Serve with steamed basmati rice, roti or naan

Aloo Gobi: Text
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