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Potato and Cauliflower Curry (Aloo Gobi)

Potato and Cauliflower Curry (Aloo Gobi)

By Diane UngerAugust 5, 2019

  • Makes
    4 servings
  • Cook Time
    45 minutes

In traditional recipes for aloo gobi, the vegetables often are fried before being simmered. But we wanted a simpler, neater cooking method as well as a lighter, fresher flavor. So we opted instead to roast the cauliflower and potatoes in a high-heat oven. Before roasting, we tossed the vegetables with a little cornstarch, which assists with browning and crispness, and also helps thicken the curry when the ingredients are later simmered.

Tip

Don't cut the potatoes into chunks smaller than 1 inch or they will be overdone. And don't stir the vegetables while they roast; allowing them to cook undisturbed results in better browning.

Ingredients
  • 2 to 2½

    pound head cauliflower, trimmed, cored and cut into 1½-inch florets

  • 1

    pound russet potatoes, peeled and cut into 1-inch chunks

  • 5

    tablespoons grapeseed or other neutral oil, divided

  • 1

    tablespoon cornstarch

  • Kosher salt and ground black pepper

  • 2

    tablespoons cumin seeds

  • 1

    tablespoon finely grated fresh ginger

  • 1

    tablespoon ground turmeric

  • 1

    tablespoon sweet paprika

  • 1

    tablespoon ground coriander

  • ¼

    teaspoon cayenne pepper

  • 2

    teaspoons packed brown sugar

  • ¼

    cup finely chopped fresh cilantro

  • 1

    tablespoon lime juice

Step 1

Heat the oven to 500°F with a rack in the middle position. Spray a rimmed baking sheet with cooking spray. In a large bowl, combine the cauliflower and potatoes with 3 tablespoons of oil.

Sprinkle the cornstarch and 1 teaspoon each salt and pepper over the vegetables, then toss well. Distribute in an even layer on the prepared baking sheet and roast without stirring until lightly browned and a knife inserted into a piece meets just a little resistance, about 15 minutes.

Step 2

In a large Dutch oven over medium, heat the remaining 2 tablespoons oil until shimmering. Add the cumin seeds and cook, stirring, until fragrant, about 1 minute. Stir in the ginger and cook until fragrant, about 30 seconds.

Stir in the turmeric, paprika, coriander, cayenne, sugar and 1½ teaspoons salt. Add the cauliflower-potato mixture and toss to coat.

Stir in 2 cups water, cover and cook, stirring often, until the liquid has thickened and the vegetables are fully tender, 5 to 7 minutes. Off heat, stir in the cilantro and lime juice. Taste and season with salt and pepper.

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