My Aloo Gobi – Potato & Cauliflower Curry

  • 2 medium potatoes, peeled
  • 1 small cauliflower
  • 2 tbsp oil
  • 1 tsp panch phoran
  • 2 cloves
  • 2 cardamom pods (seeds only)
  • ½ tsp cinnamon
  • 1 bay leaf
  • ½ tsp turmeric
  • ½ tsp chilli powder
  • ½ tsp salt
  • 2 tsp sugar
  • 250ml water
  • 2 tomatoes, chopped
  • 200ml yoghurt

Method:

  • Heat the oil in a pan, cut the potato & cauliflower into chunky pieces & fry for 5 mins, turning frequently.
  • Now stir in the panch phoran, cloves, cardamom, cinnamon, bay leaf, turmeric & chilli powder & cook for a minute.
  • Add the water with the salt & sugar, bring to the boil & then simmer on a low heat for 15 mins or just until the potatoes & cauliflower is just cooked.
  • Stir in the yoghurt & tomatoes and cook for a further 5 mins.

Decorate with some chopped fresh coriander & a sprinkle of garam masala. Serve as a side dish or with naan, chapatis as a main course. Enjoy!

Serves 2-4

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2 thoughts on “My Aloo Gobi – Potato & Cauliflower Curry

  1. Growing up, I hated aloo gobi! But now it is one of my favourite things- especially with fresh, plain paranthas. My mother’s version is dry, but I am curious to try this version you’ve posted. Thank you for sharing!

  2. This recipe is really good. We had it as a side dish with your Tikka Masala, as good as any restaurant! I will be making more. Thanks

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