Matt Xiaxiang
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Main dishesAloo gobi
Posted: 17/09/2024Updated: 17/09/2024
A dry Indian curry consisting of cauliflower and potatoes in a spiced turmeric, cumin, and coriander sauce.
Serve with a simple side of chapati or basmati rice. I like to serve alongside grilled paneer for additional protein.
Ingredients
Servings
Cauliflower and potatoes
- 1 large Head of a cauliflower
- 2 large Potatoes
- 3 tablespoons Vegetable oil
- 3 teaspoons Salt
Curry sauce
- 2 teaspoons Mustard seeds
- 2 teaspoons Cumin seeds
- 1 small Cinnamon stick
- 1.5 tablespoons Garam masala
- 1.5 tablespoons Turmeric powder
- 1.5 tablespoons Coriander powder
- 4 cloves Garlic
- 3 centimetres Ginger
- 5 small Green finger chillies
- 1 large Brown onion
- 3 medium Tomatoes
- 1 handful Fresh coriander
- 5 tablespoons Water
- 2 teaspoons Salt
- 2 tablespoons Ghee
Instructions
Cauliflower and potatoes
- Preheat the oven to 170°C. Peel and cube the potatoes (1.5-inch cubes), and cut the cauliflower into similar-sized florets. Remove the cauliflower leaves and roughly chop into large pieces.
- Wash and dry the vegetables, then toss them with vegetable oil and salt.
- Spread the vegetables evenly on a baking tray and bake for 35-45 minutes until fork-tender, but not falling apart, and slightly browned.
Curry sauce
- While the vegetables bake, heat ghee in a pan over medium-low heat. Add the mustard seeds, cumin seeds and cassia leaves and allow to toast and become fragrant. Finely mince the garlic and ginger as well as slicing green finger chillies into small pieces. Add to the pan and gently fry for 2-3 minutes ensuring it doesn't burn.
- Add the diced onions to the pan and cook for 10-15 minutes until softened.
- Once the onions are soft, add the diced tomatoes, ground turmeric, coriander powder and salt. Add the water and mix. Cook for 2-3 minutes until combined.
- When the roasted cauliflower and potatoes are ready, mix them into the curry base. Ensure all vegetables are coated with the sauce.
- Remove from heat, stir in chopped fresh coriander, and finish by adding garam masala. Remove the cassia leaves.
My notes
Cooking tips
- Using cauliflower leaves: This adds an additional slightly earthy, nutty taste that complements the rest of the flavours in the curry. They are also nutrient dense.
- Baking the vegetables: Baking intensifies the natural flavours of the vegetables, creating a deeper, more complex taste. The caramelisation that occurs during baking adds a slightly sweet, nutty flavour that boiling doesn’t provide. It also gives a crispy exterior helping the vegetables hold their shape in the curry rather than becoming mushy.
- Toasting spices: Toasting spices helps release their essential oils, which intensifies their aroma and removes some of their slight bitterness.
- Dryness of curry sauce: The curry sauce in this recipe is semi-dry allowing it to just coat the vegetables. For a wetter sauce, add more water but also add a touch more spices as the sauce may become diluted.
- Garam Masala: Always add garam masala toward the end of cooking. Adding it too early can dull its aroma.
Alternative ingredients
- You can use vegetable oil to substitute ghee in the curry base.
- You can adjust the spice levels throughout cooking with dried spices.
Storage instructions
- Refrigeration: Store in an airtight container for up to 3-4 days.
- Freezing: Allow to cool completely, then transfer to a freezer-safe containers or heavy-duty freezer bag. Label with the date and freeze for up to 3 months.
Re-heating instructions
If re-heating from frozen, ensure it has fully defrosted whether that is overnight in the fridge out in the microwave on the defrost setting.
- Microwave: Using the microwave can be used to quickly re-heat the curry. Re-heat until piping hot throughout.
- Stove: Heat over medium heat, stirring occasionally, until the sauce is hot throughout. Add a tablespoon or two of water to loosen the curry sauce.
Nutrition and dietary facts
Vegan, Dairy-free
(Per serving) Calories: 287kcal (13%), Protein: 7.1g (12%), Fat: 14.9g (19%), Saturated fat: 5.6g (37%), Carbohydrates: 35.3g (13%), Sugars: 8.1g (32%), Fibre: 7.8g (26%)
Note: The nutritional information provided for this recipe is an estimate based on ingredients and cooking instructions as described - it is intended for informational purposes only.