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Gobi Aloo

4.7/5 from 3 Customers

A cheap, cheerful and vibrant vegetable curry that is popular across India and Pakistan!

30 minutes

45 minutes

2/5

Also works a treat with: Sweet potato and broccoli

Book: How to be a Curry Legend (p130)

Goes great with: Chapatis (p156), Mushroom Bhaji (p136) and (p186)

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£0.50

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A cheap, cheerful and vibrant vegetable curry that is popular across India and Pakistan.

The secret to getting the cauliflower to cook at the same time as the potatoes is to cut them in florets just slightly bigger than the potato pieces so that everything cooks evenly.

Click here to read all about our spice travels to research different recipes!

Recipe

30 minutes

45 minutes

2/5

Serves

4 as a side

Effort

Low Effort

Main Ingredient

Cauliflower

Main Ingredient

Potatoes

Main Ingredient

Tomatoes/Peppers

Dietary

Vegetarian

Veggie Friendly

Vegan

Vegan

Gluten Free

Gluten Free

Dairy Free

Dairy Free

Taste Profile

Meal Taste

Fragrant

Meal Taste

Fresh

Meal Taste

Mild

Origin

Popular Style

Indian

Country

India

  • 1 small cauliflower - broken into small florets
  • 500g new potatoes - peeled and cut into bite-size pieces
  • 1 large onion - thinly sliced
  • 2 cloves of garlic - finely chopped
  • Fresh ginger - finely chopped to make 2 tsp
  • 2 medium tomatoes - roughly chopped

How to be a Curry Legend

How to be a Curry Legend

Ebook Only - £5.00

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Book Only - £15.00

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Gobi Aloo - PDF Recipe Only - £0.50

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Product Rating (3):

4/5

A very nice dish we also had a veg madras and some onion bhaji too which I recommend you save a bhaji or 2 and warm up the next day on a buttered cob hmm yummy

Wow- what an impressive feast everything looks amazing, those Onion Bhajis look so crispy and delicious and we can't take our eyes off the breads! That's a great tip too, it sounds so delicious we want to give it a try!

5/5

We substituted sweet potato but the flavours are still amazing!

Yum! Happy spicing!

5/5

Made the Gobi Aloo and had it with chicken balti. Both were amazing!

That looks amazing, Rebecca - nice job! A great pairing, and a delicious warming meal for this time of year!

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