Aloo Gobi

A simple Punjabi dry curry that turns two everyday vegetables into something special. Don't stir too much – a little browning adds flavour.

Video and original recipe by Hebbar’s Kitchen. Our recipe below is our own home-style version, written in our own words – quantities and steps may differ from the original.

• Serves 4
• Prep 15 min
• Cook 25 min
• Vegan · gluten-free

Ingredients

• 1 small cauliflower, in florets
• 3 potatoes, cubed
• 3 tbsp oil
• 1 tsp cumin seeds
• 1 onion, sliced
• 1 tbsp grated ginger
• 1 green chilli
• 2 tomatoes, chopped
• ½ tsp turmeric
• 1 tsp coriander powder
• 1 tsp Kashmiri chilli powder
• ½ tsp amchur (dry mango powder)
• ½ tsp garam masala
• 1 tsp salt
• Fresh coriander

Method

1. Heat oil, fry cumin seeds, then onion, ginger and chilli until soft.
2. Add potatoes and cauliflower with turmeric and salt. Toss well, cover and cook on low heat for 10 minutes.
3. Add tomatoes, coriander and chilli powder. Cover and cook 8–10 minutes until the vegetables are tender, stirring gently once or twice.
4. Sprinkle amchur and garam masala, cook uncovered for 2 minutes and finish with coriander.

Shop the ingredients

Everything you need for this recipe is in stock at Farmah’s – order online or pick it up at Annenstraße 41, Graz.