Indian potato curry with cauliflower (aloo gobi)
I haven’t eaten potatoes for a long time because I was eating Lowcarb Paleo. I started with Medical Medium 2 months ago and now eat potatoes almost every day. Fortunately, there is a lot of variety: salads, soups and of course mashed potatoes. But also curries. Because in India, people also eat potatoes!
Aloo means potato and gobi means cauliflower. The Indian cuisine has all kinds of aloo curries. A few weeks ago I posted another aloo curry: aloo matar (potato curry with fresh green garden peas).
Easy and non-spicy sauce
This curry is not as spicy as some others. The focus lies on fresh spices like ginger and turmeric. And ground spices like coriander and cumin seeds. Usually also kasoori methi is used: dried fenugreek leaves.
Also an easy curry
Both potato cubes and cauliflower cubes are cooked in the sauce. So this curry is an easy one pot dish. I like to cook the potatoes just a little bit longer than the cauliflower to make the sauce creamy.
Coconut oil
This dish can be made with ghee. However, I use coconut oil. It can also be done without fat. Then fry the onions in a tiny bit of water.
Coconut oil
Take a pure oil, cold-pressed, unrefined and ‘extra virgin’. A real coconut oil should still taste a bit like coconut, if not: it has been processed. My favorite is the coconut oil from The White Pearl, but I’m not sure its available in other countries. This extra virgin coconutoil from Nutiva is preferred bij MM.
Indian potato curry with cauliflower (aloo gobi)
This recipe may contain
affiliate linksEquipment
- large ceramic non-stick pan with lid
- or medium/large cast iron skillet with lid
- grater
- garlic press
Ingredients
- 3 cups cauliflower in bite sized florets (300 grams)
- 2 cups potato in cubes (300 grams)
- 1 large yellow onion
- 4 cloves garlic
- 1 tbsp fresh ginger
- 1 tbsp fresh turmeric
- 2 cups water
- 1 cup tomato passata
- 1 tbsp kasuri methi dried fenugreek leaves
- 1 tbsp garam masala (Indian spice mix)
- 1 tbsp coriander seeds ground
- 1 tsp cumin seeds ground
- 1 large handful fresh cilantro
Optional
- 1 tbsp coconut oil
Instructions
- Dice the onion.
- If you are cooking with oil: heat up the pan, add coconut oil: fry the onion until translucent.
- If you are eating fatfree, you can use a little water to bake the onion 'Medical Medium style'.
- Press the garlic and add.
- Grate the ginger and turmeric and add.
- Add the methi, garam masala, coriander and cumin.
- Deglaze with the passata and water.
- Cut the potatoes into small cubes. Add. Let it simmer for 10 minutes, with the lid on.
- Break the cauliflower into florets. Add. Let simmer for another 20 minutes, with the lid on.
- Remove the lid and let the sauce reduce for about 5 minutes.
- Turn off the heat, tear the coriander into pieces and top off.
Did you make this curry or do you have any questions? Just leave a comment.