Cook and Scale
Aloo Gobi
4 servings · 45 min total
A dry-spiced Punjabi curry of golden potatoes and cauliflower with turmeric, cumin, and ginger. Simple, vegan, and satisfying.
Ingredients
- 500 g potato, cubed
- 600 g cauliflower, cut into florets
- 4 tbsp vegetable oil
- 1 tsp ground cumin
- 1 onion, finely chopped
- 4 garlic, crushed
- 20 g fresh ginger, grated
- 1–2 fresh chilli, chopped
- 2 tsp ground coriander
- 1 tsp ground turmeric
- 1 tsp chilli powder
- 2 tsp garam masala
- 1 tomato, chopped
- salt to taste
- 3 tbsp fresh cilantro, chopped
Method
- 1.
Toast the cumin seeds — Heat the oil in a large pan and sizzle the cumin seeds for 1 minute until aromatic.
- 2.
Build the spice base — Add the onion and cook 8 minutes, then stir in the garlic, ginger, chilli, coriander, turmeric, chilli powder, and garam masala.
- 3.
Simmer the vegetables — Add the potato, cauliflower, and tomato with a splash of water. Cover and cook 20 minutes, stirring gently, until the vegetables are tender. Season with salt and scatter with cilantro.