Aloo ghobi recipe

Aloo ghobi is all about patience, a low, slow cook and a delicious reward. This cauliflower side dish takes on the fragrant spices of cumin, chilli, turmeric and coriander.

Recipe from Mowgli Street Food: Stories and recipes from the Mowgli Street Food restaurants by Nisha Katona. Published by Nourish Books, £25.

Ingredients

Details

  • Cuisine: Indian
  • Recipe Type: Cauliflower
  • Difficulty: Easy
  • Preparation Time: 5 mins
  • Cooking Time: 30 mins
  • Serves: 4

Step-by-step

  1. Put the oil in a large heavy saucepan set over a medium-high heat. When hot, add the cumin seeds and green chilli. Fry until the cumin seeds turn a deep golden brown and become fragrant.
  2. Turn the heat down to low and add the cubed potato, then cook gently for 8 minutes until it starts to soften at the edges.
  3. Add the cauliflower florets, ground turmeric, chilli powder, coriander, mustard, salt and sugar and give everything a good mix together until the cauliflower is fully coated with the spices.
  4. Cover with a lid and cook gently for 15–20 minutes, adding a splash of water if necessary and stirring occasionally, until the cauliflower is tender and cooked through.

This recipe is from Mowgli Street Food: Stories and recipes from the Mowgli Street Food restaurants by Nisha Katona. Published by Nourish Books, £25. Photography by Yuki Sugiura.

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