Aloo Gobi is a traditional Indian dish of potato and cauliflower with a delicious blend of spices. It is a main dish with no meat or dairy products used, and so is perfect for both vegetarians and vegans. There are many variations on the spices used but this is one authentic Indian recipe for it.
2 cups cut cauliflower florets
2 medium potatoes
2 cm fresh ginger root shredded
3 teaspoons ground coriander
¼ teaspoon turmeric
¼ teaspoon cayenne pepper
3 tablespoons oil
3 tablespoons water
Pinch asafoetida (optional)
1/32 teaspoon cumin seeds
2 green chillies
2 bay leaves
1 teaspoon salt
1 teaspoon mango powder (amchoor)
2 tablespoons chopped coriander leaves
Mix the shredded ginger, coriander powder, cayenne, turmeric together in a small bowl adding the 3 tablespoons water to make a paste.
Heat the oil in a pan. When it is hot enough a cumin seed added will crack immediately. Add the cumin seeds and asafoetida to the oil. As soon as the seeds crack add the green chillies and bay leaves and stir. Now add the spice paste and stir for one minute until the spices separate out from the oil.
Add the cauliflower and potatoes with salt and 2 tablespoons water. Stir them into the spice mix until they are well covered. Cover the pan and cook on a medium heat for about 15-20 minutes until the vegetables are tender. Stir carefully every 4 minutes or so to make sure it is not sticking to the pan.
Once the vegetables are tender, remove from the heat and add the mango powder and chopped coriander. Stir it in and leave covered for a minute or two for the flavours to develop. Serve hot.
Feel like a full Indian feast without having to cook it yourself? Check out our listings of Indian restaurants in Leicestershire and indulge yourself tonight.