Aloo Gobi Curry

    (52)
    35 minutes

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


    38 people made this

    Ingredients
    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

    Directions
    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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    Reviews and Ratings
    Global Ratings:
    (52)

    Reviews in English (35)

    by
    42

    This recipe is great but I never cook in microwave. Steam cauliflower and potatoes, use more curry, blackpeppercorns ground, chop tomatoes and chili poweder or chili flakes. Yummy  -  14 Mar 2011  (Review from Allrecipes USA and Canada)

    by
    40

    More Spices: More curry powder, Masala and/or Chilli powder Creamier: Smother for 15min by adding a glass of water, even creamier: add milk  -  11 Apr 2010  (Review from Allrecipes USA and Canada)

    by
    30

    I really loved this. The only changes I made were to use a very large onion, and the addition of 2 Tbsps ground cashew and 1 tsp. ground black sesame seeds. I think it would have been just as good without these changes. I'd rate it more than 5 stars if I could!  -  23 Aug 2010  (Review from Allrecipes USA and Canada)

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