Aloo Gobi (Potato-Cauliflower Curry)

This curry is a dry curry; unlike the coconut milk-curries we Filipinos are used to having at home. The recipe features the optional addition of green peas (mutter) to make the dish more colorful.


Serves 6 to 8  Prep Time 10 to 15 minutes Cooking Time 20 to 25 minutes

4 tablespoons vegetable oil
1 large white onion, finely chopped
4 cloves garlic, finely chopped
1-inch ginger, peeled and grated
11/2 teaspoons ground coriander
1 1/2 teaspoons ground cumin
1 teaspoon garam masala
1/2 teaspoon turmeric
1 teaspoon chili powder
500 grams potatoes, peeled and cut into 1/2-inch cubes
500 grams cauliflower,cut into 1/2-inch pieces
1/2 cup frozen peas
salt to taste

1  In a large saucepan over moderate flame, heat the oil until it shimmers in the pan. Add the onion, garlic, ginger, and spices, and turn down the flame to medium-low. Sauté, stirring constantly until the onion softens and the spices release their aroma, about 3 minutes.

2  Add the cubed potatoes and brown them with the spices. Add about 2/3 cup of water to the saucepan and cover. Let simmer for 10 to 15 minutes or until the potatoes are almost cooked (pierce one with a fork—if it still gives a bit of resistance, you’re there).

3  Remove the lid and add the cauliflower and peas. Give the pan a good stir and simmer, uncovered, until the cauliflower is tender, about 10 minutes. The liquid will evaporate almost completely—keep stirring so the curry doesn’t burn. Sprinkle with an additional pinch of garam masala and season the curry with salt. Serve immediately.

Indian Cuisine 101
Garam Masala is an Indian spice blend of up to 12 different spices including cardamom, nutmeg, and black peppercorns. Add to curries near the end of cooking for a kick or sprinkle over the plated dish as garnish.

Photography by David Hanson |  Styling by Melanie Jimenez

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