There’s something deeply comforting about a fragrant, well spiced Aloo Gobi – tender potatoes and cauliflower simmered in turmeric, cumin, and fresh aromatics. This classic Indian dish is simple yet bursting with flavour, perfect for weeknights or as a vibrant side.
INGREDIENTS
• 3 tbsp sunflower oil
• 1 tsp cumin seeds
• 1/2 tsp ground turmeric
• 1 white onion, diced
• 1 green bird’s eye chilli, thinly sliced
• 2 tbsp garlic, minced
• 2 tbsp fresh ginger, grated
• 2 small tomatoes, diced
• 2 large Russet potatoes, peeled and cubed
• 280g cauliflower florets, broken into bite-sized pieces
• 1 tbsp fresh lemon juice
• 1/2 tsp garam masala spice mix
• A handful of chopped fresh coriander
METHOD
1. Heat oil in a saucepan over mediumhigh heat. Add cumin and turmeric, sizzling until fragrant.
2. Add onion and cook until softened and translucent. Stir in green chilli, followed by garlic and ginger and cook for a further 2 minutes.
3. Fold in tomatoes, potatoes, and cauliflower. Season with salt, cover, and cook until fork-tender, stirring occasionally. If needed, add 1 – 2 tbsp water to prevent burning.
4. Drizzle with lemon juice, sprinkle garam masala, and adjust salt. Garnish with coriander. Serve hot – leftovers keep for 4 days in the fridge.
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