Authentic One-Pot Aloo Gobi

Ingredients

• 3 tbsp vegetable oil
• 1 cauliflower (medium head, cut into medium-sized florets)
• 2 potatoes (medium, peeled and cut into 1-inch cubes)
• 1 onion (finely chopped)
• 1 tbsp garlic paste
• 1 tbsp ginger paste
• 1 tsp salt (or to taste)
• 0.5 tsp turmeric powder
• 1 tbsp mixed powder (Latif's mix or a blend of cumin, coriander, and garam masala)
• 0.5 tsp chili powder (adjust to heat preference)
• 1 tomato (medium, chopped)
• 0.5 cup water (added gradually to prevent sticking)
• 0.25 cup fresh coriander (chopped, for garnish)

Steps

1. 1

   Heat 3 tablespoons of vegetable oil in a large pot or heavy-bottomed pan over medium-high heat.

2. 2

   Add the finely chopped onion to the hot oil and sauté for 3-4 minutes until they become translucent and start to turn light golden brown.

3. 3

   Stir in 1 tablespoon of garlic paste and 1 tablespoon of ginger paste. Cook for 1 minute until the raw smell disappears.

4. 4

   Add the chopped tomato and 1 teaspoon of salt. Cook for 2-3 minutes, stirring occasionally, until the tomatoes begin to soften.

5. 5

   Add the turmeric powder, mixed spice powder, and chili powder. Stir well to combine with the aromatics.

6. 6

   Add a small splash of water to the pot to prevent the spices from burning and to help create a thick masala base.

7. 7

   Add the cubed potatoes to the pot. Stir thoroughly to coat every piece of potato with the spice mixture.

8. 8

   Add the cauliflower florets. Gently toss them with the potatoes and spices, being careful not to break the florets.

9. 9

   Add the remaining water, cover the pot with a tight-fitting lid, and reduce the heat to medium-low.

10. 10

    Simmer for 12-15 minutes. Occasionally open the lid and gently stir to ensure even cooking and to check that the vegetables aren't sticking to the bottom.

11. 11

    Once the potatoes are fork-tender and the cauliflower is cooked through but still holds its shape, remove the lid.

12. 12

    Turn the heat up slightly for 1-2 minutes to cook off any excess moisture, creating a 'dry' curry consistency.

13. 13

    Garnish with a generous handful of fresh chopped coriander before serving.

Notes

For a more authentic restaurant flavor, ensure the onions are well-browned before adding the ginger and garlic. If you prefer a saucier version, add an extra 1/4 cup of water during the simmering stage. Pairs perfectly with hot naan or basmati rice.

Nutrition per serving

• main
• vegetarian
• vegan
• gluten-free
• one-pot
• Indian
• curry
• dinner