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Aloo Gobi
Potato and cauliflower, pan-roasted dry
🌱 Beginner🍛 Main Course🌿 Vegan🕑 35 min
Not a curry with sauce, but a dry pan dish: potato and cauliflower are roasted with spices until browned at the edges. Anyone who finds cauliflower boring has only ever had it boiled.
🌱 Beginner: Nothing here can go wrong. If you can boil pasta, you can cook this.
Prep10 min
Cook time25 min
Total35 min
Serves4 servings as a side, 2 as a main
Allergens: None of the 14 EU-declarable allergens, as this recipe is written.
Store-bought ingredients may carry traces — please check the packet.
Ingredients
0 of 12✅ All set to cook!
Method
0 of 6🎉 All done — enjoy!
- Pat the cauliflower and potatoes dry. Wet vegetables steam instead of browning.
- Heat the oil in a wide pan, add the cumin seeds.
- Fry the potatoes first, turning occasionally, for 5 minutes. Then add the cauliflower and fry for another 5 minutes.
- Add the onion and ginger, sprinkle over the turmeric, ground coriander, chili powder and salt, and fold through gently.
- Cover, turn the heat down low, and cook for 12–15 minutes. Shake the pan every few minutes instead of stirring - cauliflower falls apart when stirred.
- Uncover, turn the heat up, and roast for 2 minutes. Fold in the garam masala and coriander.
Tips
- A wide pan matters more than any spice. In a tall pot the vegetables stack on top of each other and steam.
- Shake, don't stir. Aloo Gobi should end up in pieces, not purée.
Shop the Ingredients
Everything for this recipe is available from us in Munich — in store or delivered.
