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Aloo gobi with coriander recipe

Aloo gobi with coriander recipe

24 ratings

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  • Serves 6
  • 5 mins to prepare and 20 mins to cook
  • 415 calories / serving
  • Freezable
  • Healthy
  • Vegetarian


  • splash vegetable oil
  • 1tsp mustard seeds
  • seeds from 4 cardamom pods
  • 2 large onions, thinly sliced
  • 1tsp ground turmeric
  • 1 tsp ground cumin
  • 2tsp Indian curry paste or powder
  • 6 large waxy potatoes, cut into large dice
  • 1 large cauliflower, broken into small florets
  • salt
  • handful coriander leaves
  • 2 naan bread, to serve

Each serving contains

  • Energy

  • Fat

    9g 12%
  • Saturates

    2g 9%
  • Sugars

    7g 8%
  • Salt

    0.8g 13%

of the reference intake
Carbohydrate 67.7g Protein 13.1g Fibre 7.9g


  1. Heat a splash of oil in a large pan and cover with a lid. Add the mustard seeds and cardamom. When you begin to hear the seeds crackling, remove from the heat and add the onion, turmeric, cumin and curry paste or powder. Fry for 30 seconds, stirring continuously, adding a little water to stop the spices from burning.
  2. Add the potatoes and enough water to cover them. Simmer for 4 minutes then add the cauliflower and season with salt.
  3. After 5 minutes or so the veg should be cooked and the sauce thickened. Continue cooking for another minute or so if the sauce is still too thin. Scatter with a few coriander leaves and serve with naan bread.

*Inspired by Fiona S. featured in the Realfood Cookbook

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