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aloo gobi

aloo gobi

A classic North Indian dish, made of cauliflower and potatoes, with all the tasty spices, but very little (2 Tbsp!) liquid. This recipe is derived from a BBC Good Food recipe. When first making this, it seems impossible that it would cook with so little liquid, but be patient and keep a watchful eye on this. The heat must be quite low to make sure that the cauliflower florets at the bottom of the pot don't burn.


2 Tbsp vegetable oil

1/2 onion, finely chopped

1" piece of ginger root, peeled and grated

2 garlic cloves, finely chopped

1 tomato, finely chopped

1 tsp ground cumin

1 tsp ground coriander

1/2 tsp sea salt

1 small green chili, seeds removed and finely sliced (optional)

1 small head of cauliflower, cut into florets

1 potato, peeled and cut into small cubes (or 1/2 lb baby potatoes)

2 Tbsp water

1 tsp fresh lemon juice

To serve: Handful of fresh cilantro/coriander, chopped, fresh green chili, thinly sliced

  • Heat the oil in a medium-sized stockpot. Gently sauté the onion, garlic and ginger for 5 minutes until soft. Add the tomato, spices, salt and chili (if using) and cook for another minute. Toss in the cauliflower, potato and water.

  • Cover and let simmer on a low heat for 30-40 minutes, until soft – but not mushy. Make sure to toss occasionally, for even cooking and to prevent burning.

  • Spritz with fresh lemon juice and generously garnish with coriander, and more chili (if using) to serve.

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