Saffron House · Main dishes

Aloo gobi

Name: Aloo gobi
Total time: 45 min
Yield: 2 servings
Ingredients: 300 g Potatoes; 300 g Cauliflower; 1 whole Tomato; 0.5 whole Onion; 10 g Fresh ginger; 2 cloves Garlic; 10 g Cilantro; 1 tsp Ground cumin; 1 tsp Ground coriander; 0.5 tsp Turmeric; 0.5 tsp Garam masala; 1.5 tbsp Neutral cooking oil; 0.5 tsp Salt

Small golden potato cubes and cauliflower florets in a ginger-tomato masala, finished with garam masala.

45 minutes · Easy · 2 servings

Original house recipe · Not yet kitchen-tested

Ingredients

Potatoes300 g
Cauliflower300 g
Tomato1 whole
Onion0.5 whole
Fresh ginger10 g
Garlic2 cloves
Cilantro10 g
Ground cumin1 tsp
Ground coriander1 tsp
Turmeric0.5 tsp
Garam masala0.5 tsp
Neutral cooking oil1.5 tbsp
Salt0.5 tsp

Quantities describe recipe usage, not package sizes.

Allergen notes

Check spice blends for allergens.

Method

Cut for even cooking

Wash produce. Cut potatoes into 1.5 cm cubes and cauliflower into florets about 3 cm across. Dice onion and tomato, mince garlic and grate ginger.

Soften the onion

Warm oil in a wide lidded pan over medium heat. Add onion and cook for 5 minutes, stirring until softened.

Make the masala

Add garlic and ginger for 1 minute, then cumin, coriander and turmeric for 30 seconds. Stir in tomato and cook for 4 minutes until it softens.

Start the potatoes

Add potatoes, salt and 100 ml water. Cover and simmer gently for 10 minutes. Stir once to prevent sticking.

Add the cauliflower

Fold in cauliflower, cover and cook for another 10–15 minutes. Check that both vegetables are tender with a knife; add small splashes of water if needed.

Dry the pan and finish

Uncover and cook for 2–3 minutes to remove excess moisture. Fold in garam masala and chopped cilantro without breaking the vegetables, then serve.

Cut potatoes smaller than the cauliflower so both finish at the same time.

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