Aloo Gobi recipe

Recently, one of friends daughter  came to the UK and  spent a few days with me.  She has just finished Uni and works as an English tutor.  As she is very new to this and she told me that she was feeling nervous on her first lesson but now really looks forward to tutoring the students as she knows the subject very well.  I told her that I too feel nervous before my cookery class but once I get to the cookery room, I manage to relax and enjoy the teaching.  Whilst she was visiting she came to one of my cookery classes where we made potatoes and cauliflower curry (Aloo Gobi).   I really enjoyed having her in my class as she was able to help me take photos of the class on the day.    When you are a teacher – there is a lot of preparation that needs to be done and in my case, I always make sure that my recipe is correct, reads well and easy to understand.  I always test it out before I teach to make sure that the timings and ingredients etc. are all correct.  Aloo Gobi is a great favourite in the Indian restaurants in UK.

Recipe for Aloo Gobi (potatoes and cauliflower are cooked with onions, tomatoes and spices

Ingredients for 4 servings:

• 1 medium Cauliflower (about 4 cups when chopped)
• 1 Potato (about 1 cup when chopped)
• 2 tbsp Oil ( for Slimming World followers – 4 squirts of the Fry light spray oil)
• 1 tsp Cumin seeds
• 1 Green Chili (optional)
• 1 small Onion (about half a cu when diced)
• 1 cup Tomato (use tinned or passata)
• ½ tbsp grated Ginger
• 2-3 cloves Garlic (will need to crush using a garlic press)
• 1 tsp Lemon juice
• A handful of coriander to garnish
• 1 tsp Turmeric
• ½ tsp chili powder
• 1 tsp Coriander or Dhaniya powder (mixture sold in supermarkets often labelled Dhana jeeru)
• 1 tsp Garam Masala
• 1 tsp Salt


1. Chop the cauliflower into medium sized cubes. If you chop them too small – they cook get soft and mushy. Keep the chopped cauliflower soaking in cold water.

2. Chop the potatoes into medium cubes and soak them in cold water in a separate bowl.

3. Chop the onions into small cubes.

4. Heat oil ( 4 squirts for SW)in a saucepan and add cumin seeds. Allow the cumin seeds to go brown.

5. Add diced onions to the oil and stir. Now add the grated ginger and garlic paste. Stir them again.

6. Now remove the potatoes from the water and add them to the saucepan. Again give them a stir. At the same time add these spices – Salt, turmeric, chili powder, the coriander and cumin powder. Also slice the green chili length wise and add to the potatoes. Add half a cup of water and cook this for 3 minutes on a medium heat.

7. Now add cauliflower florets and stir well. If needed, add half a cup of waterif the curry is sticking to the saucepan.

8. Cover and cook for 6-7 minutes or until the potatoes and cauliflower are soft.

9. Now add the tomatoes and cook for 3-4 minutes.

10. Lastly add the garam masala and lemon juice and gently stir and cover for a minute and switch off the cooker. When serving – you may wish to remove the sliced green chili.

11. Garnish with coriander and your Aloo Gobi curry is ready to be served.

Here’s some pictures from my class:

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