Dinner · Indian
Aloo gobi with peas
A dry-style curry of cauliflower, potato and peas with cumin, turmeric and ginger, an Indian takeaway classic.
- Serves
- 4
- Prep
- 15 min
- Cook
- 25 min
- Total
- 40 min
- Vegan here means no meat, fish, dairy, eggs or honey.
- Gluten-free here means no wheat or gluten; oats and soy sauce count as gluten.
Ingredients
For 4 bowls- 2 tbsp vegetable oil
- 1 tsp cumin seeds
- 150 g onion, diced
- 3 garlic cloves, minced
- 15 g fresh ginger, grated
- 10 g green chili, sliced
- 1 tsp ground turmeric
- 1 tsp ground coriander
- 1 tsp garam masala
- 200 g tomatoes, chopped
- 400 g russet potatoes, cut into cubes
- 500 g cauliflower florets
- 150 g frozen peas
- 1/2 tsp salt
- 5 g fresh cilantro, chopped
Method
Heat the oil in a large lidded pan and fry the cumin seeds for 30 seconds.
Add the onion and cook for 5 minutes, then the garlic, ginger and chili for 1 minute.
Stir in the turmeric, coriander and tomatoes and cook for 3 minutes.
Add the potatoes, cauliflower, salt and 4 tablespoons of water. Cover and cook on low for 15 minutes, stirring now and then, until tender.
Stir in the peas and garam masala, cook for 3 minutes uncovered, and finish with cilantro.