Quick aloo gobi

Aloo gobi is a fragrant Indian potato and cauliflower curry perfect for meat-free Mondays and ready in no time.

Less than 45 minutes

Serves 4


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  • ¼ cup (60ml) vegetable or avocado oil
  • 1 tsp (5ml) cumin seeds
  • 1 tsp (5ml) mustard seeds
  • Handful curry leaves
  • 2 onions, thinly sliced
  • 5-6 medium potatoes, peeled and diced
  • 3 tomatoes, roughly chopped
  • 1 Tbsp (15ml) garam masala
  • 1 Tbsp (15ml) curry powder (a yellow one)
  • Salt and milled pepper
  • 1 medium cauliflower, cut into small florets
  • Juice (60ml) of 1 lemon
  • Handful coriander leaves, chopped
  • Basmati rice or rotis and sambal, for serving



  1. Heat oil in a large saucepan.
  2. Add cumin and mustard seeds and curry leaves and cook until seeds begin to sputter.
  3. Add onion and sauté for a few minutes until it begins to soften.
  4. Toss in potato and cook, tossing occasionally, for 6-7 minutes.
  5. Add tomato, spices and seasoning.
  6. Cover with a lid and cook for 15 minutes, tossing regularly until browned.
  7. Stir through cauliflower once the potato is tender, and cook for about 5 minutes.
  8. Season well and stir through lemon juice and coriander leaves.
  9. Serve with rice or rotis and sambal on the side.


Browse more vegetarian recipes here


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