This is a surprising and wonderful dish from India. You can’t imagine how good the combination is just by looking at the list of ingredients. There is something quite magical about Aloo Gobi.
This particular recipe combines a paste of coconut, green chilli and green coriander leaves with spices and the potatoes and cauliflower. It makes for a wonderfully flavoured dish of this famous vegetable combination. Cauliflower and potatoes do go so well together.
Try to find a kadhai (Indian wok) for your Indian cooking if you can. They are generally available from Indian grocery shops. A kadhai will make it easier to cook many Indian dishes.
I would also recommend reading this article on cooking with yoghurt that will help you avoid the yoghurt splitting.
Feel free to browse the vegetarian recipes from our first blog from 1995 – 2006 in our Retro Recipes series.
It doesn’t photograph well, but it is delicious!
Aloo Gobi | Indian Cauliflower and Potato Curry
grind together to a paste
2 Tblspn grated Coconut
0.5 – 1 green chilli
0.25 cup green coriander chopped
0.5 tspn ginger, chopped
2 cloves garlic, chopped
1 onion, chopped
0.5 tspn plain flour
0.5 medium Cauliflower
2 potatoes, boiled and peeled
2 – 3 Tblspn ghee – don’t skimp, it needs this amount to cook out the flour
0.5 tspn cumin seeds
1 green chilli, seeded and sliced
1 onion, finely chopped
0.25 tspn turmeric
0.5 tspn coriander powder
2 Tblspn natural yoghurt
juice half lemon or lime
1 Tblspn green coriander, chopped (cilantro(
Break cauliflower into florets. Simmer in boiling water for 3 – 4 minutes. Drain and keep aside.
Chop the cooked and peeled potatoes into medium chunks.
Grind the ingredients indicated together to make a paste. Add the tiniest amount of water if you need to. It is best to use a spice grinder to do this. If you don’t have one, use a mortar and pestle to mash them together until a paste is formed, or chop them together until very very finely chopped.
Heat the ghee in a kadhai or large pan. Add the cumin seeds and allow to splutter. Add the onion and green chilli and sauté until translucent and soft. Add the ginger-garlic paste that you made, turmeric powder and coriander powder, and sauté for 2 – 3 minutes.
Add the yoghurt, stirring continuously, otherwise it will split, until boiling resumes. Add the potatoes and cauliflower, stir gently and cook until the gravy thickens. Stir occasionally to avoid burning. When the gravy is thick – the oil may separate, and this is a good thing – add lemon juice. Garnish with coriander.