Aloo Gobi Curry

Aloo Gobi Curry


37 people made this

Indian potato and cauliflower curry that has cumin seeds, tomatoes, onion and curry powder. After softening the vegetables, everything is pan fried together.


Serves: 4 

  • 1 head cauliflower, cut into 2cm florets
  • 3 potatoes, peeled and cut into 2cm chunks
  • 1 tablespoon olive oil
  • 1 teaspoon cumin seeds
  • 2 tomatoes, diced
  • 1 onion, diced
  • 1 teaspoon salt
  • 1 teaspoon curry powder

Preparation:20min  ›  Cook:15min  ›  Ready in:35min 

  1. Place the cauliflower in a large, microwave-safe dish; cook in microwave on High for 3 minutes. Transfer the cauliflower to a bowl and set aside. Put the potatoes in the dish and cook in the microwave on High for 4 minutes. Pour into the bowl with the cauliflower.
  2. Heat the olive oil and cumin seeds in a large frypan over medium-high heat until the cumin swells and turns golden brown; stir the onions into the oil and cook about 3 minutes.
  3. Add the tomatoes and cook and stir another 3 minutes. Fold the cauliflower and potatoes into the mixture. Season with the curry powder and salt. Continue cooking until completely hot, 3 to 5 minutes. Serve hot.

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