Aloo Gobi Curry

Ingredients

• 700 g Potato
• 650 g Cauliflower
• 200 g Onion
• 3 clove Garlic
• 20 g Ginger
• 40 g Tomato paste
• 400 g Canned tomatoes
• 20 ml Vegetable oil
• 6 g Cumin
• 3 g Turmeric
• 4 g Paprika
• 2 g Chili flakes(optional)
• 10 g Salt
• 1 g Black pepper
• 250 ml Water
• 10 ml Vinegar(optional)
• 15 g Fresh cilantro(optional)

Method

1. 1

   Prep the veg: cut the potato into 20–25g chunks (bite-size). Cut the cauliflower into small florets (about 3–4cm). Finely chop the onion. Grate the garlic and ginger.

2. 2

   Heat the vegetable oil in a wide pot over medium heat. Add the onion and cook, stirring, until softened and lightly golden at the edges.

3. 3

   Stir in the garlic and ginger for 1 minute. Add cumin, turmeric, paprika, chili flakes (if using), salt, and black pepper; cook 30 seconds so the spices bloom.

4. 4

   Add tomato paste and cook for 2 minutes, stirring, until it darkens slightly. Pour in the canned tomatoes and water, scraping the bottom. Simmer 3 minutes to start thickening.

5. 5

   Add the potato chunks and cauliflower florets. Stir to coat, cover, and simmer on medium-low until the potatoes are tender and the curry is thick (stir every few minutes so it doesn’t catch).

6. 6

   Uncover and simmer 2 minutes to reduce to a thick, clingy gravy. Stir in vinegar (if using) to brighten. Finish with fresh cilantro and serve hot.