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Aloo gobi
Also known as आलू गोभी · alu gobi · aloo gobhi · potato and cauliflower curry
Potato and cauliflower fried dry with turmeric, cumin and ginger until the edges catch. No gravy — the crisped spice coating is the dish.
Typical serving
340 kcal
usually 270–430 kcal
 Protein | 8 g |
|---|---|
 Carbs | 37 g |
 Fat | 18 g |
Reference figures for a dish as it is commonly cooked — never a measurement of your plate. The range is the honest part: two kitchens make this differently. In the app, a photograph replaces the guess.
Before you start
- the widest pan you own — crowded, this steams instead of frying
Ingredients
Serves 2 · dimmer marks are storecupboard
- 350gpotatoes
- 350gcauliflower
- 2 tbspoil
- 1onion
- 1 thumbginger
- 1green chilli
- 2 tspcumin seeds, turmeric and ground coriander
- 1 tspamchur or chaat masala — or a squeeze of lemon at the end
- 1 handfulcoriander
Method
5 steps
chop · 8mPotato and cauliflower into pieces of the same size, and the cauliflower dried on a cloth if it has been washed.
fry · 8mCumin into hot oil until it crackles, then the potatoes on their own, given five minutes to take colour before anything joins them.
- fry · 20m
Cauliflower, ginger and chilli in, turmeric and coriander over, then left in a single layer for a minute at a time between turns. No water goes into this pan at any point — that is the whole dish, and a splash to hurry it along turns the lot to mash.
steam · 8m walk awayIf the potato is still firm at the end, lid on and the heat right down. The steam the vegetables make on their own is enough, and it is the only steam allowed.
finish · 3mAmchur, salt and coriander off the heat, with the browned edges left exactly where they are.
Worth knowing
A sabzi defined by restraint: no water touches the pan, and the vegetables must fry, not steam, or the whole thing turns to mash.
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