Aloo Gobi | Abel & Cole
Aloo Gobi
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Prep: 15 mins
Cook: 40 mins
A large, comforting pot of the popular Indian dish, brimming with organic cauliflower and potatoes and gently spiced with a heady mix of garam masala, turmeric, cumin and coriander. Perfect to feed a crowd, or to enjoy over the week.
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287 kcal
(per portion)
Ingredients you'll need
  • 3 onions
  • 1 cauliflower
  • 1kg potatoes
  • 400g tomatoes
  • A handful of coriander
  • 1 chilli
  • 4 garlic cloves
  • A thumb of ginger
  • 1 tbsp ground cumin
  • 1 tbsp garam masala
  • 1 tbsp turmeric
  • 200g baby leaf spinach
From your kitchen
  • Sea salt
  • Freshly ground pepper
  • 3 tbsp olive oil
  • 300ml boiling water
Step by step this way
  • 1.

    Peel the onions and thinly slice them. Trim the root and leaves off the cauliflower, and slice the cauli into florets. Thinly slice the stalk. Scrub the potatoes and chop them into small, bite-sized chunks. Roughly chop the tomatoes. Set aside.

  • 2.

    Make the curry paste. Separate the coriander leaves and stalks (save the leaves for later). Add the stalks to a food processor. Peel and chop the garlic and ginger, and add to the processor with the chilli, ground cumin, garam masala and turmeric. Add a good pinch of salt and pepper and 1 tbsp oil. Whizz into a paste. No food processor? Chop everything as finely as you can, grating the garlic and ginger, then stir it all together.

  • 3.

    Pour 1 tbsp oil into a large pan and set it over a medium-high heat. Add the cauliflower to the pan and cook for 5 mins, stirring occasionally, till the cauliflower is starting to brown. Scoop the cauliflower from the pan and set aside on a plate.

  • 4.

    Pour another 1 tbsp oil into the pan and slide in the onions. Fry for 5 mins, till softened. Stir in the curry paste and continue to cook for 3-4 mins. Add the potatoes to the pan and mix well with a wooden spoon. Cook for 10 mins, stirring often.

  • 5.

    Add the cauliflower back into the pan with the chopped tomatoes and swirl in 300ml boiling water. Bring to a simmer, then cover the pan and cook for a further 20 mins, till the potatoes are tender and the sauce has thickened a little.

  • 6.

    Tip the spinach into the pan and stir well, till the leaves have wilted slightly. Have a taste and add more salt and pepper if you think it needs it. Pile onto plates and serve with a scattering of the coriander leaves.

  • Tip

    Eat & Keep
    This curry will keep for a couple of days in the fridge. Divide it into portions, cool and then store in airtight tubs. Reheat till piping hot all the way through.

  • Tip

    Turn this pot into a feast
    This aloo gobi will happily feed 6 people on it's own, but with a few extras here and there you can conjure up a feast. Serve with bowls of fluffy coconut rice and coriander topped flat breads to feed extra mouths. For an extra flavour boost, fry up thinly sliced shallots, garlic and chilli till crispy, then scatter over the top.

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