Facebook icon
Twitter icon
Instagram icon

My Recipes

Feather Icon

Aloo Gobi Recipe – Cauliflower and Potatoes
Aloo Gobi Recipe – Cauliflower and Potatoes
Aloo Gobi Recipe – Cauliflower and Potatoes

Aloo Gobi Recipe – Cauliflower and Potatoes

“She helped me wash the net curtains and she made lovely aloo gobi last week. ...”

Ever since watching Bend It Like Beckham , I’d had a vague desire to learn to make aloo gobi myself. I didn’t actually know what it was then, but it sounded so satisfying, especially when Jess’ mother pronounced it. But I was cooking for small kids at the time and the most adventurous we got was chicken korma. Back in 2011 I was researching some Indian recipes for a client and found several mouth-watering recipes begging to be tried out including this one for aloo gobi.

We loved it, even the then fussy kids not noticing that they were eating the dreaded cauliflower. Deep spice flavours add intensity to the bland vegetables but still allow the creamy nuttiness of fresh cauliflower to come through. The recipe I use is authentically Indian asking for asafoetida or mango powder, which I still haven’t yet found and tried. So I leave them out and use a squeeze of lemon juice to add a touch of light acidity instead of the mango powder.

This is a vegan recipe without even thinking about it. Serve alongside some daal and rice for a well-balanced plant-based meal. Or as a vegetable accompaniment to a meat curry dish.

The Recipe

2 cups cut cauliflower florets
2 medium potatoes
2 cm fresh ginger root shredded
3 teaspoons ground coriander
¼ teaspoon turmeric
¼ teaspoon cayenne pepper
3 tablespoons oil
3 tablespoons water
Pinch asafoetida (optional)
½ teaspoon cumin seeds
2 green chillies
2 bay leaves
1 teaspoon salt
1 teaspoon mango powder (amchoor) or a squeeze of lemon juice
2 tablespoons chopped coriander leaves

Mix the shredded ginger, coriander powder, cayenne and turmeric together in a small bowl then add the 3 tablespoons water to make a paste.

Heat the oil in a pan. When it is hot enough, a cumin seed dropped in will crack immediately. Add the cumin seeds and asafoetida to the oil. As soon as the seeds crack, add the green chillies and bay leaves and stir. Now add the spice paste and stir for one minute until the spices separate out from the oil.

Add the cauliflower and potatoes with salt and 2 tablespoons water. Stir them into the spice mix until they are well covered. Cover the pan and cook on a medium heat for about 15-20 minutes until the vegetables are tender. Stir carefully every 4 minutes or so to make sure it is not sticking to the pan.

Once the vegetables are tender, remove the pot from the heat and add the mango powder (or lemon juice) and chopped coriander. Stir it in and leave covered for a minute or two for the flavours to develop. Serve hot.

“Anyone can cook aloo gobi, but who can bend a ball like Beckham?” Jess – in the movie Bend it like Beckham.