ph. PantryHop

Indian · PANTRYHOP RECIPE

Aloo gobi

40 minutes · 4 servings · vegetarian

A familiar North Indian vegetable curry, kept dry and simple.

Ingredients

Check you have the quantities below.

  • 2 medium potatoes, cubed
  • 4 cups cauliflower florets
  • 2 tbsp oil
  • 1 tsp cumin seeds
  • 1 medium onion, chopped
  • 1 medium tomato, chopped
  • 1/2 tsp turmeric
  • 1 tsp coriander powder
  • 1 tsp salt
  • 1/2 cup water
  • 2 tbsp cilantro, chopped

Let’s make it

  1. Heat oil in a pan and add cumin seeds and onion; cook 3 minutes.
  2. Add potatoes, cauliflower, tomato, turmeric, coriander, and salt; stir well.
  3. Add water, cover, and cook on low for 20–25 minutes, stirring once or twice.
  4. Uncover and cook 3–5 minutes to dry the masala.
  5. Garnish with cilantro and serve hot.

Cut the vegetables small so the dish is easier for children to manage.

Cooking time varies with equipment and batch size. Follow school allergy rules for children’s meals; keep perishable lunches cold.

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