Potatoes · Recipe · Punjab · Reference page

Aloo gobi

Name: Aloo gobi
Prep time: 30 min
Cook time: 50 min
Total time: 80 min
Yield: 6
Ingredients: 1 l sunflower oil, for deep-frying; 600 g cauliflower florets; 450 g potatoes, peeled and roughly chopped; 2 tbsp olive or sunflower oil; 1 piece medium onion, finely chopped; 0.5 tsp cumin seeds; 1 tbsp garlic, finely grated or crushed; 1 tbsp root ginger, peeled and finely grated; 1 piece medium tomato, finely chopped; 3 piece hot green chillies, finely chopped (3–4); 1.25 tsp salt; 1 tbsp dried fenugreek leaves (kasuri methi); 0.25 tsp turmeric; 150 g cauliflower stalks and leaves, chopped; 2 tbsp chopped coriander leaves

ਆਲੂ ਗੋਭੀ / आलू गोभी

A Punjabi dry curry of potato and cauliflower. In this version the florets and potato are first deep-fried, then folded into onion, ginger, garlic, tomato, green chilli, fenugreek leaves and turmeric. The recipe is Gurbax Kaur's, published by SBS from Madhur Jaffrey's Curry Nation.

Editorial illustration of the documented recipe; not a photograph of a kitchen-tested result.

Servings: 6
Preparation: 30 min
Cooking: 50 min
Total: 1 h 20
Difficulty: Moderate

Equipment

Karhai or wok for deep-frying
Heavy pan about 20 cm across
Slotted spoon; kitchen paper

To drink & serve with

Eaten with Indian breads, dal and yogurt raita, as the source suggests.

Substitutions

Deep-frying → Roast the florets and potato with a little oil at a high oven heat until golden, then fold them into the masala (not in the source).

Common mistakes

Throwing away the stalks and leaves: Gurbax Kaur uses them all, cooked into the masala.
Crowding the frying oil: the vegetables steam and turn greasy.

Storage & reheating

Best fresh. Refrigerate leftovers within 2 hours and eat within 2 days; reheat until steaming hot.

Safety

No major allergens. Hot oil: never leave the karhai unattended.

Allergens

None

Check labels: stock, bacon and sauces can contain further allergens.

Dietary

vegan · gluten-free

Harjit's mum's aloo gobi

The book's introduction to this recipe calls aloo gobi a Punjabi classic cooked in many ways. While filming the television series that accompanies the book, the team tasted versions everywhere and agreed the best was made by the mother of one of their crew members, Gurbax Kaur. SBS tags the recipe as from Madhur Jaffrey's Curry Nation.

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Fry, then fold

Many home versions cook the potato and cauliflower in the masala from raw. Gurbax Kaur deep-fries them first, which colours them and keeps them whole, and builds a quick masala in a separate pan: onion and cumin, garlic and ginger, tomato, green chilli, dried fenugreek leaves and turmeric. The chopped stalks and leaves of the cauliflower cook in the masala, and the fried pieces are folded in only for the last two minutes.

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