Aloo gobi aka spicy cauliflower and potatoes

I had returned from Lewes with a bag of fresh produce from mother in Law Spread’s garden. So, I had more potatoes than I knew what to do with.

They were so fresh, that the skin was delicate and thin and they required no peeling. I had a cauliflower to use up and a cupboard full of spices, plus my giant bowl of green chilies; so I reverted to a spicy Indian dish of aloo gobi, made famous(?) by the film ‘Bend it like Beckham’.


What you will need
1 cauliflower
2 large or 3 medium-sized potatoes
1 tsp cumin seeds
8-10 curry leaves
1 large onion
3-4 cloves garlic
1 3cm piece of ginger
2 tea spoons of ground coriander
2 tea spoons ground cumin
1 tea spoon turmeric
1 tea spoon red chilli powder
1 tea spoon amchur (dried mango)
3-4 green chillies slit lengthwise (optional)
2 handfuls green peas

Firstly, peel if necessary and cube the potatoes. Place these on to boil. Remove the cauliflower florets from the head. Pop these into the water with the potatoes for 5-10 minutes to par-cook. Drain the water and place the potatoes and cauliflower to one side.

Next place a tablespoon of oil into a pan to heat through. Once hot, add the cumin seeds and curry leaves. Fry these until the cumin seeds start popping then add the chopped onion, garlic and ginger. Sauté until softened and browned. Next add in the spices, the coriander, cumin, amchur and turmeric and chilli powder. Cook these through for another minute until fragrant. Add in the chopped tomatoes and the sliced green chillies, along with the potatoes and cauliflower. Season well with salt and add the green peas. Top up with about half a cup of water and cover with a lid and cook on a low heat for 10-15 minutes until the cauliflower and potatoes have cooked through.

Serve these with some some light and fluffy rotis. See here.


I had a side dish of spiced sweetcorn with this aswell. See here.