- 2 medium potatoes, peeled
- 1 small cauliflower
- 2 tbsp oil
- 1 tsp panch phoran
- 2 cloves
- 2 cardamom pods (seeds only)
- ½ tsp cinnamon
- 1 bay leaf
- ½ tsp turmeric
- ½ tsp chilli powder
- ½ tsp salt
- 2 tsp sugar
- 250ml water
- 2 tomatoes, chopped
- 200ml yoghurt
Method:
- Heat the oil in a pan, cut the potato & cauliflower into chunky pieces & fry for 5 mins, turning frequently.
- Now stir in the panch phoran, cloves, cardamom, cinnamon, bay leaf, turmeric & chilli powder & cook for a minute.
- Add the water with the salt & sugar, bring to the boil & then simmer on a low heat for 15 mins or just until the potatoes & cauliflower is just cooked.
- Stir in the yoghurt & tomatoes and cook for a further 5 mins.
Decorate with some chopped fresh coriander & a sprinkle of garam masala. Serve as a side dish or with naan, chapatis as a main course. Enjoy!
Serves 2-4
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Growing up, I hated aloo gobi! But now it is one of my favourite things- especially with fresh, plain paranthas. My mother’s version is dry, but I am curious to try this version you’ve posted. Thank you for sharing!
This recipe is really good. We had it as a side dish with your Tikka Masala, as good as any restaurant! I will be making more. Thanks