Recipes
Aloo Gobi (Cauliflower and Potatoes)
Serves 4
| Prep Time: 10 mins
| Cook Time: 45 mins
| Total Time: 55 mins
You may need: Madras Hot Curry
Discover The Recipe
Learning to make a good curry is the first step to learning to make Indian food. While there are endless varieties of curry, with different combinations of spices and core ingredients, Aloo Gobi (Cauliflower and Potatoes) is a perfect, basic vegetable curry to have in your repertoire. Originally from the far northern Punjab region of India, this dish has become a standard recipe on Indian menus across the world. Made with cauliflower and potatoes, its satisfying enough to be a one-pot meal. Of course you can add many ingredients you have on hand from green peas to squash to meats.
The key to making a delicious curry is having a fresh curry powder to add classic Indian flavors to the dish. In this recipe we use our Madras Hot Curry spice blend, made with turmeric for its intense color along with cinnamon, fenugreek, and cardamom for a balanced touch of sweetness. While the name implies a fiery "Hot" spice, we add only enough ground chilis for a touch of heat that won't overpower the flavor. Many authentic curry recipes have you dry fry whole spices then grinding before cooking. We take care of the toasting for you. The spice flavors will "bloom" when adding the curry powder to the onions in this recipe. Try our Lamb Dal (lentil) recipe with our Madras Hot Curry spice blend.
Ingredients
1 small head of cauliflower (~1 pound), cut into 2" florets with stalk
2 medium potatoes, cut into 1" cubes
2 Tbsp extra virgin olive oil (or vegetable oil), divided
1 medium yellow onion, diced
2 cloves garlic, minced
1 inch piece of fresh ginger, minced or grated
salt & pepper to taste (optional)
1 Tbsp Piquant Post Madras Hot Curry spice
half a can (15oz) of low-salt diced tomatoes
1/2 cup of low-salt vegetable broth (or water)
lime wedges
1/2 cup of cilantro leaves, coarsely chopped
Notes
Need a refresher on cutting a whole cauliflower into florets? Watch this video.
One trick to speed cooking is to cut the potatoes into small chunks (1/2" - 1"). Otherwise the potatoes will take much longer to soften.
Another trick to speed the dish is to only begin prep and cooking o the cauliflower and potatoes. Since the require some time to soften, once they're in the pan cooking, you can prep the other ingredients to multitask and save time.
We suggest using only half a can of tomatoes in this dish. If you have fresh garden or seasonal vine-ripened tomatoes on-hand, go ahead and slice 1 into small chunks instead! Otherwise we find canned tomatoes better than the year-round mealy supermarket tomatoes. Make sure not to use canned tomatoes with spices or herbs added as it will conflict with the curry flavors.
Fresh ginger is one of the holy trinity (3) ingredients in Indian cooking along with garlic and onion. If you can only get a jar of minced ginger, feel free to use it instead, but fresh ginger is always preferable.
Lastly, optional ingredients add a little character and flavor but don’t sweat it if you don’t have them.
Instructions
Cut off the the cauliflower stem and cut florets into 2" (thumb-sized) pieces. Peel and chop potatoes into 1" cubes. Heat a large skillet, high-sided pan, or dutch oven on Med-High. Add 1 tbsp oil to pan.
Add cauliflower and fry for 3-4 mins or until brown spots appear, flipping occasionally. Add potatoes to pan and cool mixture for 7-9 mins or until potatoes slightly brown. (save time by prepping remaining ingredients when potatoes are cooking). Remove cauliflower and potatoes to a paper-towel lined plate.
Add 1 tbsp of oil to pan along with onions. Cook for 8-9 mins, stirring occasionally, until softened & browned. Then, stir in garlic, ginger, salt & pepper, and Madras Hot Curry spice. Cook for 1 min. Stir in half a can of tomatoes. Add back the cauliflower and potatoes along with broth. Then, stir until the onion/tomato mixture has thoroughly coated all ingredients.
Reduce heat to Med-Low, cover and simmer for 20-25 mins or until the potato is soft. Stir occasionally. Garnish with cilantro and lime wedge. Serve with hot naan bread, basmati rice, or brown rice.
Alternatives & Substitutions
Looking for another way to use our Madras Hot Curry powder? Try our Lamb Dal recipe, which is easy to make meatless, too. We also recommend our Tofu & Zucchini Vindaloo, and our Chicken Tadka Dal.
For our meat lovers, this dish is easy to customize. Try adding 1/2 pound of ground Turkey, pork, or beef. Sauté the meat separately until cooked. Then add to the dish just after the onions are cooked. Alternatively, add in chunks of cooked (or cooked/shredded) chicken breast. How about trying our South Indian Fish Curry?
You can use Madras Hot Curry powder to make any number of curry dishes. Simply sub in our curry powder for the spices listed in their recipes. Check out the Telegraph's (UK) 10 essential curry recipes for ideas.
Don't forget to leave comments and feedback on your meals and experiments in the comments for others to read.
Post pictures of your masterpiece meal on social media and tag us. We repost!
Aloo Gobi (Cauliflower and Potatoes)
Serves
4
Prep Time
10 mins
Cook Time
45 mins
Total Time
55 mins
Piquant Post spice you'll need: Madras Hot Curry
Ingredients
1 small head of cauliflower (~1 pound), cut into 2" florets with stalk
2 medium potatoes, cut into 1" cubes
2 Tbsp extra virgin olive oil (or vegetable oil), divided
1 medium yellow onion, diced
2 cloves garlic, minced
1 inch piece of fresh ginger, minced or grated
salt & pepper to taste (optional)
1 Tbsp Piquant Post Madras Hot Curry spice
half a can (15oz) of low-salt diced tomatoes
1/2 cup of low-salt vegetable broth (or water)
lime wedges
1/2 cup of cilantro leaves, coarsely chopped
Instructions
Cut off the the cauliflower stem and cut florets into 2" (thumb-sized) pieces. Peel and chop potatoes into 1" cubes. Heat a large skillet, high-sided pan, or dutch oven on Med-High. Add 1 tbsp oil to pan.
Add cauliflower and fry for 3-4 mins or until brown spots appear, flipping occasionally. Add potatoes to pan and cool mixture for 7-9 mins or until potatoes slightly brown. (save time by prepping remaining ingredients when potatoes are cooking). Remove cauliflower and potatoes to a paper-towel lined plate.
Add 1 tbsp of oil to pan along with onions. Cook for 8-9 mins, stirring occasionally, until softened & browned. Then, stir in garlic, ginger, salt & pepper, and Madras Hot Curry spice. Cook for 1 min. Stir in half a can of tomatoes. Add back the cauliflower and potatoes along with broth. Then, stir until the onion/tomato mixture has thoroughly coated all ingredients.
Reduce heat to Med-Low, cover and simmer for 20-25 mins or until the potato is soft. Stir occasionally. Garnish with cilantro and lime wedge. Serve with hot naan bread, basmati rice, or brown rice.
Notes
Need a refresher on cutting a whole cauliflower into florets? Watch this video.
One trick to speed cooking is to cut the potatoes into small chunks (1/2" - 1"). Otherwise the potatoes will take much longer to soften.
Another trick to speed the dish is to only begin prep and cooking o the cauliflower and potatoes. Since the require some time to soften, once they're in the pan cooking, you can prep the other ingredients to multitask and save time.
We suggest using only half a can of tomatoes in this dish. If you have fresh garden or seasonal vine-ripened tomatoes on-hand, go ahead and slice 1 into small chunks instead! Otherwise we find canned tomatoes better than the year-round mealy supermarket tomatoes. Make sure not to use canned tomatoes with spices or herbs added as it will conflict with the curry flavors.
Fresh ginger is one of the holy trinity (3) ingredients in Indian cooking along with garlic and onion. If you can only get a jar of minced ginger, feel free to use it instead, but fresh ginger is always preferable.
Lastly, optional ingredients add a little character and flavor but don’t sweat it if you don’t have them.
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