Aloo Gobi


This curried potato and cauliflower dish is delicious, filling and low-cost

15 mins

30 mins

234 kcals

serves 6



I was a really fussy eater as a child, and my Mum despaired about getting me to eat vegetables or fruit, I just wouldn’t touch them! Then when I was about 12 she discovered that I would eat all sorts of veg if they were curried and we had a breakthrough! I’ve moved on now and really enjoy most veg, but I’m still discerning about how they are cooked- and I still love them curried. This dish is a great way to squeeze in lots of speed foods without really noticing. It’s lovely as a side to another curry (I had it with leftover slow-cooker chicken tikka masala- recipe here) but it also stands alone, and is perfect for reheating for quick lunches.

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Aloo Gobi

  • Author: Pip Payne
  • Total Time: 45 minutes
  • Yield: 4 1x


This curried potato and cauliflower dish is delicious, filling and low-cost! 



  • 3 large potatoes (about 900g, peeled and cut into large chunks)
  • A thumb sized chunk of root ginger (peeled and finely chopped)
  • 3 cloves garlic (peeled and crushed)
  • 1/2 a head of cauliflower (broken into florets)
  • 1 red pepper (deseeded and roughly chopped)
  • 1 large onion (diced)
  • 1 tsp mustard seeds
  • 1 tsp cumin seeds
  • 2 tsp turmeric
  • 2 tsp ground coriander
  • 1 tsp ground cumin
  • 1 tsp garam masala
  • 1 tsp chilli powder
  • large handful chopped coriander
  • Frylight


  1. Boil the potato chunks in a large pan of salted water for 10 minutes, add the cauliflower and cook for a further 5 minutes, then drain, and let steam for a few minutes to dry. Spray generously with frylight.
  2. Heat a good non-stick frying pan, add Frylight, and toss in the potatoes and cauliflower. Fry them for 10 minutes until the potatoes are lightly golden brown on the outside.
  3. Add the onion, and fry for another 5 minutes, until the onion has softened. Add the garlic, ginger and pepper and stir fry for 2 more minutes.
  4. Throw in all of the spices, and stir fry for another few minutes, being careful not to burn.
  5. Check that the potatoes are cooked through, stir through the coriander and serve.


You can add all sorts of other veg to this if you have them- carrots (pre-cook), butternut squash (pre-cook), mushrooms, green beans, spinach- use up anything in the cupboard! If you like this, you can always make up a pot of the spice mixture so its ready to go whenever you want to cook it.

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes

1 thought on “Aloo Gobi”

  1. Another smashing recipe but Frylight? Really? It’s handy to cook with but it took me a while to realise it’s lethal on non-stick pans – it ruins them by lifting the surface. There are a few other choices for spray oils that don’t have the combination of ingredients that leave you loosing lbs – but costing you pounds.

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