Fry

Aloo Gobi ~ A dry Indian curry of Cauliflower, Potato & Peas

by:
January 14, 2013
0 Ratings
Author Notes

A delicious side dish of spiced cauliflower, potatoes and peas. Serve alongside any curry dish. —Preena

  • Serves 2-4
Ingredients
  • 2 medium potatoes, peeled and cubed
  • 1/2 medium cauliflower, cut into florets
  • 1 cup peas
  • 2 tablespoons oil
  • 1/2 teaspoon brown mustard seeds
  • 1/2 teaspoon cumin seeds
  • 1 tablespoon Arvinda's Madras Masala
  • 1 teaspoon salt
  • 1/4 cup cilantro, finely chopped, to garnish
  • 1/2 teaspoon Arvinda's Garam Masala, to garnish (optional)
In This Recipe
Directions
  1. Heat oil in large pot on medium heat. Add mustard and cumin seeds. Fry until they sizzle and mustard seeds pop.
  2. Add potatoes, cauliflower and peas. Sprinkle in Arvinda’s Madras Masala and salt. Mix.
  3. Cover pot and cook on low heat until potatoes are tender and cooked. Remove in a serving dish and garnish with Arvinda’s Garam Masala and cilantro. Serve with another Indian curry, flatbread and rice.

See what other Food52ers are saying.

  • Celestia Harpster
    Celestia Harpster
  • mboerner
    mboerner

2 Reviews

Celestia H. November 2, 2014
Way too bland
 
mboerner January 17, 2013
Why do we keep getting asked to use Arvinda's Garam Masala? I don't know the spice, and we are not told what is in it.