Potato and Cauliflower Curry (Aloo Gobi)

Name: Potato and Cauliflower Curry (Aloo Gobi)
Ingredients: 800 g (6.5 ea.) medium tomatoes, diced or puréed; 2 big cauliflower cut into chunks; 4–5 potatoes, peeled and cut into cubes; 1 lemon, juiced; 3–5 tablespoons of ghee or vegetable oil; 1 teaspoon cumin seeds (jeera); 5 tablespoons salt; 1 tablespoon ground curcuma (turmeric); 2 tablespoons ground coriander; 1–2 tablespoons ground chilli; 2–4 tablespoons garam masala; 5 sprigs of mint

Aloo gobi (or gobhi) is a South Asian dish popular in both India and Pakistan. Aloo means potato and Gobi means cauliflower.

Ingredients

800 g (6.5 ea.) medium tomatoes, diced or puréed
2 big cauliflower cut into chunks
4–5 potatoes, peeled and cut into cubes
1 lemon, juiced
3–5 tablespoons of ghee or vegetable oil
1 teaspoon cumin seeds (jeera)
5 tablespoons salt
1 tablespoon ground curcuma (turmeric)
2 tablespoons ground coriander
1–2 tablespoons ground chilli
2–4 tablespoons garam masala
5 sprigs of mint

Steps

Heat the ghee/oil in frying pan, wok, or karahi (an Indian utensil specially used for frying purposes)
Add cumin seeds and wait until they turn a light brown color.
Add the spices (except for garam masala) and the tomatoes.
When the mixture turns oily, add the vegetables.
Roast the cauliflower and the potatoes until they turn soft. Stir occasionally.
Add the garam masala, mint, and lemon juice.

More recipes with tomatoes, cauliflower, potatoes, lemon, butter, cumin, turmeric, coriander, chile peppers, garam masala or mint

Adapted from “Potato and Cauliflower Curry (Aloo Gobi)” in the Wikibooks Cookbook by its contributors, licensed CC BY-SA 4.0. Reformatted for this site; this page's recipe text is shared under the same license.