Spicy Aloo Gobi (Cauliflower and Potatoes)

Ingredients

• 1 teaspoon cumin seeds (whole seeds)
• 1 tablespoon curry powder
• 1 teaspoon turmeric powder
• 2 bay leaves
• 1 clove
• ½ teaspoon ground black pepper
• 350 g cauliflower (cut into small florets)
• 1 tomato (diced)
• 1 potato (medium-sized, diced)
• 2 onion (large, finely chopped)
• 1 teaspoon tomato paste (diluted with a little water)
• 1 garlic clove (minced)
• 1 teaspoon fresh ginger (grated)
• a few leaves fresh cilantro (roughly chopped)
• 2 tablespoons vegetable oil (e.g., sunflower or canola oil)
• to taste salt
• as needed water (to partially cover the vegetables)

Instructions

1. Vegetable preparation

   Wash the cauliflower and cut into small florets. Peel the potato and cut into dice. Finely chop the onions, dice the tomato, grate the ginger and mince the garlic. Roughly chop the cilantro.

   Time: PT15M

2. Sauté whole spices

   Heat the oil in the pan over medium heat. Add the cumin seeds, bay leaves, clove and black pepper. Fry for 1 minute until the aromas are released.

   Time: PT1M

   Temperature: medium

3. Sauté the onions

   Add the chopped onions to the pan. Cook until they become golden and translucent.

   Time: PT5M

   Temperature: medium

4. Add garlic, ginger and spice powders

   Add the minced garlic, grated ginger, curry powder and turmeric. Stir quickly and cook for 1 to 2 minutes.

   Time: PT2M

   Temperature: medium

5. Cooking the cauliflower and potatoes

   Add the potato dice and cauliflower florets. Salt, then pour about 100 ml of water. Cover and simmer for 15 minutes, stirring occasionally and adding a little more water if needed.

   Time: PT15M

   Temperature: medium-low

6. Add the tomato and paste

   Stir in the diced tomato and the previously diluted tomato paste. Mix, cover and cook for another 3 to 4 minutes.

   Time: PT4M

   Temperature: medium

7. Finishing and serving

   Remove from heat, sprinkle with chopped fresh cilantro. Serve hot with basmati rice or naan.

   Time: PT1M

Nutrition Facts

Calories

180

Protein

4 g

Carbohydrates

30 g

Fat

6 g

Fiber

5 g

Ingredient Substitutions

• Instead of cumin seeds: ground cumin (½ teaspoon)
• Instead of curry powder: garam masala (½ tablespoon)
• Instead of turmeric powder: Indian saffron (¼ teaspoon)
• Instead of bay leaves: herbes de Provence (1 leaf)
• Instead of clove: ground clove (¼ teaspoon)
• Instead of ground black pepper: white pepper
• Instead of cauliflower: broccoli
• Instead of tomato: cherry tomatoes (½ cup)
• Instead of potato: sweet potato (1 small)
• Instead of onion: shallots (3)
• Instead of tomato paste: tomato purée (1 tablespoon)
• Instead of garlic clove: garlic powder (¼ teaspoon)
• Instead of fresh ginger: ground ginger (¼ teaspoon)
• Instead of fresh cilantro: flat-leaf parsley
• Instead of vegetable oil: ghee (1 tablespoon)
• Instead of salt: sea salt

Equipment Needed

• large pan (wok or sauté pan)
• wooden or silicone spatula
• chef's knife
• cutting board
• measuring spoons
• bowl (optional)
• ladle (optional)

Critical Steps — Do Not Skip

• Fry the whole spices in hot oil without burning them.
• Cook the potatoes and cauliflower until tender but still firm.
• Add the diluted tomato paste at the end to prevent it from over‑caramelizing.

Chef Tips from the Video

• Use ghee instead of oil for a more authentic flavor.
• Lightly roast the cauliflower before adding for more aromatic depth.
• Serve with a drizzle of fresh lemon juice to brighten the flavors.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for 3 to 4 days.

Freezer: Can be frozen for 1 month; thaw in the refrigerator before reheating.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the spice mix (cumin, curry, turmeric) ahead of time and store in a small jar.
• The curry stores well in the refrigerator; reheat gently over low heat.