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Three vegetable curries teach us the simple system behind India's curries

Potato and Cauliflower Curry (Aloo Gobi)

45 minutes

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Potato and Cauliflower Curry (Aloo Gobi)

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.

4

Servings

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.

45 minutes

Reviews
David M.

Can you use a waxy potato like a Yukon Gold or a red new potatoes?

Lynn C.

Hi David -

A starchy potato, like a russet, is better here since we use that starch to thicken the curry. Russets are also a bit better at soaking up the flavor of the curry.

Best,
The Milk Street Team

Jay P.

I've made this a couple times now -- it's really delicious. Lots of flavor & still great the next day.

Jonathan L.

I can't find a whole cumin seeds. I'm wondering if coriander or fennel would be good substitutes or if I should just use ground cumin.

Lynn C.

Hi Jonathan -

You can use ground cumin. We'd cut back to about 1 tablespoon of ground and add it at the same time as the other spices.

Best,
The Milk Street Team

Evelyn S.

Added carrots and peas to this recipe and it is BOLD and we love it!

Michael Y.

This is really, really good though I think next time I will cut back on the water and add some other veggies.

Peter Chris S.

Made this twice now and really liked it. I wound up uncovering it after 5 minutes to help the liquid reduce, because that wasn't happening with the cover on. My wife, who doesn't like cauliflower, raved about this. Will definitely be making it again.


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