A dry-style North Indian potato and cauliflower curry, warmly spiced with cumin, coriander, turmeric, and Kashmiri chilli. The vegetables hold their shape but turn tender throughout, coated in a thick, fragrant tomato-based masala. It sits comfortably as a vegetarian main with flatbreads or rice, or alongside other dishes as part of a larger spread.
1piece
3piece
2piece
3tbsp
1tsp
2tbsp
500g
500g
15g
2tsp
1tsp
0.5tsp
1tsp
1tsp
120ml
0.5tsp| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 1piece | — | — | |
| 2 | | 3piece | — | — | |
| 3 | | 2piece | — | — | |
| 4 | | 3tbsp | — | — | |
| 5 | | 1tsp | — | — | |
| 6 | | 2tbsp | — | — | |
| 7 | | 500g | — | — | |
| 8 | | 500g | — | — | |
| 9 | | 15g | — | — | |
| 10 | | 2tsp | — | — | |
| 11 | | 1tsp | — | — | |
| 12 | | 0.5tsp | — | — | |
| 13 | | 1tsp | — | — | |
| 14 | | 1tsp | — | — | |
| 15 | | 120ml | — | — | |
| 16 | | 0.5tsp | — | — |
Peel the onion, discarding the dry outer skin.
Yellow onion · 1 piece
Dice the peeled onion into small, even pieces.
Crush each garlic clove lightly with the flat of the knife, then pull away and discard the skin.
Garlic clove · 3 pieceMince the peeled garlic cloves as finely as possible.
Chop the tomatoes roughly into small pieces.
Ripe tomatoes · 2 pieceMeasure the groundnut oil into a large wide pan over a medium-high heat.
Groundnut oil · 3 tbsp
Add the cumin seeds to the hot oil.
Cumin seeds · 1 tspFry the cumin seeds in the hot oil, stirring, until they begin to splutter and turn fragrant.
Tip the diced onion into the spiced oil.
Sauté the onion, stirring regularly, until it is soft and a deep golden colour, then take the pan off the heat while you prepare the coriander, potatoes, cauliflower and ginger.
Gather the coriander leaves and chop them roughly.
Coriander leaves · 2 tbspTransfer the chopped coriander to a small cup and set aside.
Put the potatoes in a colander.
Floury potatoes · 500 g
Rinse the potatoes thoroughly under cold running water.
Transfer the rinsed potatoes to the chopping board.
Peel the rinsed potatoes, removing all the skin.
Chop the peeled potatoes into large, even chunks, roughly 3 cm across.
Place the cauliflower in a colander.
Cauliflower · 500 gRinse the cauliflower well under cold running water.
Transfer the rinsed cauliflower to the chopping board.
Break the rinsed cauliflower into medium-sized florets by hand, cutting any larger ones with a knife so they are all roughly the same size.
Transfer the cauliflower florets to a small bowl.
Place the fresh ginger in a colander.
Fresh ginger · 15 gRinse the fresh ginger under cold running water to remove any dirt.
Transfer the rinsed ginger to the chopping board.
Scrape the skin from the rinsed ginger with a peeler or the edge of a spoon.
Grate the peeled ginger on the fine side of a grater into a small pile.
Return the pan to a medium heat and add the grated ginger to the golden onion base.
Add the minced garlic cloves to the grated fresh ginger and the golden onion base.
Sauté the onion, ginger, garlic and cumin seeds together, stirring constantly, for about 45 seconds, until fragrant.
Add the chopped tomatoes to the aromatic base.
Sauté the tomatoes into the base, stirring and pressing them down frequently, until they break down into a thick, dark paste and the oil begins to separate at the edges.
Spoon the ground coriander into the tomato paste base.
Ground coriander · 2 tspAdd the ground cumin to the pan.
Ground cumin · 1 tspMeasure in the turmeric.
Turmeric · 0.5 tspAdd the Kashmiri chilli powder to the pan.
Kashmiri chilli powder · 1 tspMeasure in the salt.
Salt · 1 tspStir everything together vigorously so the spices are fully incorporated into the paste and cook for thirty seconds.
Add the chunked potatoes to the spiced tomato base.
Stir the potatoes through the masala until every piece is well coated.
Pour the water into the pan.
Water · 120 mlStir to combine the water with the spiced potato mixture.
Cover the pan loosely and simmer over a medium-low heat, stirring once or twice, until the potatoes are about halfway tender.
Add the cauliflower florets to the partially cooked potato curry.
Stir the cauliflower through the curry so every floret is coated in the masala.
Cover the pan loosely and simmer, stirring gently a couple of times so nothing sticks, until the largest piece of potato gives easily when pressed and the cauliflower is tender.
Remove the lid, turn the heat to high and sauté, stirring regularly, until all the excess moisture has driven off and the masala clings tightly to the vegetables.
Sprinkle the garam masala over the dried aloo gobi.
Garam masala · 0.5 tspStir gently to fold the garam masala through the vegetables without breaking them up.
| # | Product | Tool | Action |
|---|---|---|---|
| 1 | 1 piece | | Peel the onion, discarding the dry outer skin.⏱ 20sResultPeeled yellow onion |
| 2 | Peeled yellow onionstep 1 | | Dice the peeled onion into small, even pieces.⏱ 45sResultDiced onion |
| 3 | Diced onionstep 2 | | Tip the diced onion into a small bowl and set aside.⏱ 5sResultDiced onionused in step 12 |
| 4 | 3 piece | | Crush each garlic clove lightly with the flat of the knife, then pull away and discard the skin.⏱ 20sResultPeeled garlic cloves |
| 5 | Peeled garlic clovesstep 4 | | Mince the peeled garlic cloves as finely as possible.⏱ 40sResultMinced garlic |
| 6 | Minced garlicstep 5 | | Scrape the minced garlic into a small bowl.⏱ 5sResultMinced garlicused in step 33 |
| 7 | 2 piece | | Chop the tomatoes roughly into small pieces.⏱ 30sResultChopped tomatoes |
| 8 | Chopped tomatoesstep 7 |  | Tip the chopped tomatoes into a medium bowl.⏱ 5sResultChopped tomatoesused in step 35 |
| 9 | 3 tbsp | | Measure the groundnut oil into a large wide pan over a medium-high heat.⏱ 5sResultGroundnut oil |
| 10 | 1 tsp | | Add the cumin seeds to the hot oil.⏱ 5sResultGroundnut oil and cumin seeds |
| 11 | — | | Fry the cumin seeds in the hot oil, stirring, until they begin to splutter and turn fragrant.⏱ 45sResultSpiced oil |
| 12 | Diced onionstep 3 | | Tip the diced onion into the spiced oil.⏱ 5sResultDiced onion and spiced oil |
| 13 | — | | Sauté the onion, stirring regularly, until it is soft and a deep golden colour, then take the pan off the heat while you prepare the coriander, potatoes, cauliflower and ginger.⏱ 9 minResultGolden onion base |
| 14 | 2 tbsp | | Gather the coriander leaves and chop them roughly.⏱ 20sResultChopped coriander |
| 15 | Chopped corianderstep 14 | | Transfer the chopped coriander to a small cup and set aside.⏱ 5sResultChopped corianderused in step 55 |
| 16 | 500 g | | Put the potatoes in a colander.⏱ 5sResultFloury potatoes |
| 17 | — | | Rinse the potatoes thoroughly under cold running water.⏱ 30sResultRinsed floury potatoes |
| 18 | — | | Transfer the rinsed potatoes to the chopping board.⏱ 5sResultRinsed floury potatoes |
| 19 | — | | Peel the rinsed potatoes, removing all the skin.⏱ 1 minResultPeeled Potatoes |
| 20 | — | | Chop the peeled potatoes into large, even chunks, roughly 3 cm across.⏱ 1 minResultChunked potatoes |
| 21 | Chunked potatoesstep 20 | | Transfer the chunked potatoes to a small bowl.⏱ 5sResultChunked potatoesused in step 43 |
| 22 | 500 g | | Place the cauliflower in a colander.⏱ 5sResultCauliflower |
| 23 | — | | Rinse the cauliflower well under cold running water.⏱ 30sResultRinsed cauliflower |
| 24 | — | | Transfer the rinsed cauliflower to the chopping board.⏱ 5sResultRinsed cauliflower |
| 25 | — | | Break the rinsed cauliflower into medium-sized florets by hand, cutting any larger ones with a knife so they are all roughly the same size.⏱ 1 minResultCauliflower florets |
| 26 | Cauliflower floretsstep 25 | | Transfer the cauliflower florets to a small bowl.⏱ 5sResultCauliflower floretsused in step 48 |
| 27 | 15 g | | Place the fresh ginger in a colander.⏱ 5sResultFresh ginger |
| 28 | — | | Rinse the fresh ginger under cold running water to remove any dirt.⏱ 30sResultRinsed ginger |
| 29 | — | | Transfer the rinsed ginger to the chopping board.⏱ 5sResultRinsed ginger |
| 30 | — | | Scrape the skin from the rinsed ginger with a peeler or the edge of a spoon.⏱ 20sResultPeeled ginger |
| 31 | — | | Grate the peeled ginger on the fine side of a grater into a small pile.⏱ 20sResultGrated Fresh Ginger |
| 32 | Grated Fresh Gingerstep 31 | | Return the pan to a medium heat and add the grated ginger to the golden onion base.⏱ 5sResultGrated fresh ginger and golden onion base |
| 33 | Minced garlicstep 6 | | Add the minced garlic cloves to the grated fresh ginger and the golden onion base.⏱ 5sResultMinced garlic and grated fresh ginger and golden onion base |
| 34 | — | | Sauté the onion, ginger, garlic and cumin seeds together, stirring constantly, for about 45 seconds, until fragrant.⏱ 45sResultAromatic base |
| 35 | Chopped tomatoesstep 8 | | Add the chopped tomatoes to the aromatic base.⏱ 5sResultAromatic base and chopped tomatoes |
| 36 | — | | Sauté the tomatoes into the base, stirring and pressing them down frequently, until they break down into a thick, dark paste and the oil begins to separate at the edges.⏱ 7 minResultSoftened tomato base |
| 37 | 2 tsp | | Spoon the ground coriander into the tomato paste base.⏱ 5sResultSoftened tomato base and ground coriander |
| 38 | 1 tsp | | Add the ground cumin to the pan.⏱ 5sResultSoftened tomato base and ground coriander and ground cumin |
| 39 | 0.5 tsp | | Measure in the turmeric.⏱ 5sResultSoftened tomato base mixture |
| 40 | 1 tsp | | Add the Kashmiri chilli powder to the pan.⏱ 5sResultSoftened tomato base mixture |
| 41 | 1 tsp | | Measure in the salt.⏱ 5sResultSoftened tomato base mixture |
| 42 | — | | Stir everything together vigorously so the spices are fully incorporated into the paste and cook for thirty seconds.⏱ 30sResultSpiced tomato base |
| 43 | Chunked potatoesstep 21 | | Add the chunked potatoes to the spiced tomato base.⏱ 5sResultChunked potatoes and spiced tomato base |
| 44 | — | | Stir the potatoes through the masala until every piece is well coated.⏱ 30sResultCoated potato mixture |
| 45 | 120 ml | | Pour the water into the pan.⏱ 5sResultCoated potato mixture and water |
| 46 | — | | Stir to combine the water with the spiced potato mixture.⏱ 15sResultPotato curry base |
| 47 | — | | Cover the pan loosely and simmer over a medium-low heat, stirring once or twice, until the potatoes are about halfway tender.⏱ 9 minResultPartially cooked potato curry |
| 48 | Cauliflower floretsstep 26 | | Add the cauliflower florets to the partially cooked potato curry.⏱ 5sResultCauliflower florets and partially cooked potato curry |
| 49 | — | | Stir the cauliflower through the curry so every floret is coated in the masala.⏱ 20sResultCauliflower-added curry |
| 50 | — | | Cover the pan loosely and simmer, stirring gently a couple of times so nothing sticks, until the largest piece of potato gives easily when pressed and the cauliflower is tender.⏱ 10 minResultCooked aloo gobi |
| 51 | — | | Remove the lid, turn the heat to high and sauté, stirring regularly, until all the excess moisture has driven off and the masala clings tightly to the vegetables.⏱ 3 minResultDried aloo gobi |
| 52 | 0.5 tsp | | Sprinkle the garam masala over the dried aloo gobi.⏱ 5sResultDried aloo gobi and garam masala |
| 53 | — | | Stir gently to fold the garam masala through the vegetables without breaking them up.⏱ 30sResultSpiced aloo gobi |
| Total Time | 57 min | ||
| Nutrient | Per serving |
|---|---|
| 251kcal | |
| 6g | |
| 11g | |
| 2g | |
| 35g | |
| 5g | |
| 7g | |
| 652mg |
A dry-style North Indian potato and cauliflower curry, warmly spiced with cumin, coriander, turmeric, and Kashmiri chilli. The vegetables hold their shape but turn tender throughout, coated in a thick, fragrant tomato-based masala. It sits comfortably as a vegetarian main with flatbreads or rice, or alongside other dishes as part of a larger spread.
What you’ll doYou will build a fragrant masala base by blooming cumin seeds in hot oil, browning the onion to a deep gold, then cooking down garlic, ginger, and tomatoes until the oil visibly separates from the paste before adding the ground spices. The potatoes go in first with a splash of water and a head start of 8–10 minutes, then the cauliflower joins and both vegetables simmer together until tender. A final few minutes over higher heat drives off excess moisture, and garam masala is stirred through right at the end before scattering fresh coriander and serving immediately.
