John Myers
Desi Aloo Gobi – Simple Potato and Cauliflower Curry
The perfect desi aloo gobi – simple potato and cauliflower curry recipe with a picture and simple step-by-step instructions.
- 1 big thumb Ginger
- 2 tbsp Oil
- 2 medium-small Onions
- 2 Toes Garlic
- 2 Toes Chili
- 1 medium sized Tomato
- 2 leveled tsp Curry
- 1 leveled tsp Garam Masala
- 300 g Peeled potatoes
- 1 tsp Salt
- 400 g Cauliflower
- 1 tsp Fenugreek leaves
- Peel and finely dice the ginger. Fry the ginger and chilli in oil for about 2 minutes.
- Peel and dice the onions and add to the pan. Fry until they start to take on color.
- Peel the garlic, remove the seedling and finely chop. Add to the pan and fry for 10-15 seconds until it no longer smells raw.
- Add the curry and garam masala and stir in. Let some heat soak.
- Wash the tomato, remove the stalk and dice. Add to the pan, reduce the heat and simmer for about 8 minutes until the tomato is soft.
- Peel the potatoes and cut into bite-sized pieces. Put in the pan and fold in. Half cook on a lower heat, stir every now and then.
- Wash the cauliflower and cut into bite-sized pieces.
- Add salt to the potatoes and mix in, then add the cauliflower and mix well. Cook with the lid tilted, stirring occasionally.
- The vegetables should be rather dry and end up frying rather than simmering.
- Grind the fenugreek between the palms of your hands and let it trickle into the pan, fold in and let it steep for 1-2 minutes.
- Serve with chapati, naan or paratha.
- Bon appetit!
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