Sunday, 23 March 2014

Aloo Gobi - Potato and Cauliflower Curry

Assalamu alaikum wa rahmatullahi wa barakatuhu!

In the Name of Allah, Most Gracious, Most Merciful

Aloo Gobi - a quintessential Pakistani dish.

 It seems that everyone has a version of this famous vegetarian curry but this is my mother's version - and the best, in my opinion! :)
Aloo is the potato, and who doesn't love potatoes? Gobi is cauliflower - a vegetable that is quite under used in my opinion. Cauliflower Cheese is one of it's classic uses, but I'm not sure of many others. 
I know that in our house when a fresh cauliflower is bought, it usually means that a version of these are about to be made! Anyways, do try this simple curry - you'll be surprised at how filling it is and it'll be a welcome change from all that chicken and lamb.

A Simple List of Ingredients:

1. Vegetable Oil

2. Onions
3. Garlic
4. Ginger
5. Plum Tomatoes Tin
6. Salt
7. Red Chilli Powder
8. Cumin Seeds
9. Ground Coriander
10. Ground Turmeric
11. Cauliflower
12. Potatoes
13. Fresh Coriander
14. Green Chillies

Bismillah, let's begin!

Heat Vegetable Oil in a large saucepan.

Take a few Onions.

Peel and slice them, and then add to the hot oil.

Give them a stir.

Stir fry and then cover. Place on a low heat for 10 minutes.

Take Tinned Tomatoes, Garlic and Ginger.

Put the tomatoes into a blender. 

Fill the empty tin with Water.

Pour the water into the blender as well.

Blend until smooth.

Pour the blended mixture into a container. We will only be using half of this - the other half you can use for another dish in place of tinned tomatoes.

Next, in the same blender, put the ginger.

And the garlic.

Along with a splash of Water.

Blend until smooth.

Uncover the onions. They should have softened by now. Stir fry for a minute or two to get them golden brown.

Add half of the blended tomatoes to the pan. 

Mix in and fry for a few minutes.

Then pour in all of the ginger garlic paste.

Mix well, and allow to bubble for a minute or two.

Now, time for the spices! Take Salt, Red Chilli Powder, Cumin Seeds, Ground Turmeric and Ground Coriander.

Add them to the pan and allow the magic to begin!

Stir fry on a medium heat for 10 minutes or until the oil rises.

Next, take the star of the show - the fresh Cauliflower which has been chopped into florets. 

Add it to the pan. 

Stir well and coat in the sauce. Bring to the boil and then cover. Simmer on the lowest heat for 10 minutes.

Now, it's time to prepare the Potatoes. There can be no Gobi without Aloo!

Peel and cube the potatoes.

Once the cauliflower has simmered for 10 minutes, add in the cubed potatoes.

Stir in and bring to the boil. Cover and simmer on the lowest heat for 10 minutes or until the potatoes are cooked through. 

Uncover and gently stir fry on a medium to high heat to dry the curry out. I think my mother was in a bit of a rush this day so she didn't dry it out that much but usually we do :)

Finally, throw in some Fresh Coriander and Green Chillies.

Give the curry a final stir, and serve! Traditionally, we always serve this with fresh homemade roti but boiled rice would be good too.

Full Written Recipe:

Aloo Gobi (Potato and Cauliflower Curry)

Few tablespoons Vegetable Oil
3 Onions, peeled and sliced
2 inch Ginger, peeled and roughly chopped
4 Garlic Cloves, peeled
1 tin Plum Tomatoes
1 teaspoon Salt
1 and ½ teaspoon Red Chilli Powder
2 teaspoons Cumin Seeds
2 teaspoons Ground Coriander
¼ teaspoons Ground Turmeric
1 small Cauliflower, cut into florets
2 Potatoes, peeled and cubed
Handful Fresh Coriander, chopped
3 Green Chillies, chopped


        Heat the oil in a large saucepan, and add in the sliced onions. Stir fry for a few minutes and then cover. Simmer on a low heat for 10 minutes to allow the onions to soften.

        Put the ginger and garlic into a blender with a little water, and blend until smooth. Set aside.

          Put the plum tomatoes into the same blender along with a tin full of water. Blend until smooth.

          Once the onions are soft and golden brown, add in half of the tomato mixture. You can use the other half for a different curry.

          Stir well and fry for a few minutes. Then, add the ginger garlic mixture. Fry again for a few minutes.

          Next, add the salt, red chilli powder, cumin seeds, ground coriander and ground turmeric. Stir fry on a medium heat until the oil rises – about 10 minutes.

          Add in the cauliflower and stir well to coat in the sauce. Cover for 10 minutes on a low heat.

          Then, throw in the cubed potatoes. Stir and bring to the boil. Simmer on lowest heat for 10 minutes or until potatoes are cooked through. Uncover and stir fry on a medium heat until the curry dries out a little and the oil rises.

          Add in the chopped coriander and chopped green chillies. Cook for 1 minute and then serve!

This Time Last Year:

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Cauliflower Cheese

Keep me in your duas, please,


Spice Enthusiast


  1. Thank you,will try this recipe this week.

  2. Nice recipe. Will give it a try.

  3. Salaam

    I am a Muslim revert and just stumbled across this site and I am so glad I did. I like the way you break the recioe diwn abd rake photos. I know bow gow its supposed to look like!

    Thank you

    Allah hafiz

    from aishah

    1. Forgive the spelling mistakes my phone is useless.
      I meant I like the way you break down the recipe and add photos. I know now what it's supposed to look like

    2. Wasalaam! I'm so glad you like my blog, and don't worry - I make plenty of spelling mistakes when typing on my phone. The keyboard is so small. Enjoy the recipes! :)

    3. Salaam

      thank you.

      I made the recipe last night and my husband enjoyed it. I have followed other recipes before and he didnt like it but your recipe he did! Will definitely check out other recipes on here.


      Allah hafiz
      from aishah

    4. Wasalaam! I'm so happy that you liked this curry. Let me know how any other recipes. Take care! :)

  4. Hi would ground cumin work instead of the seeds? I made your lamb keema last night it was gorgoues thank you

    1. Yes, ground cumin would work too. So glad you enjoyed the keema.

  5. Thank u for this recipe my husband is pakistani and i am a converted muslim i learnt the basic curries but when i found this site it has helped me improve tha k j

    1. It's no problem, Hayley. I'm really glad you enjoyed the aloo gobi and my other curries. Let me know if you have any requests! :)

  6. Just made this recipe. Was absolutely delicious and fab that it didn't require an extensive spice rack to make. Thank you!

    1. Thank you so much! So glad you enjoyed the aloo gobi!

  7. AoA!
    A question about the tomatoes: can fresh tomatoes be substituted for the canned ones? If yes, how many medium-sized tomatoes should be used instead?

    Thank you for your time!

  8. Salam making this as I speak :-D I wanted to know what other recipes Can I use the blended tomatoes for on your site? Also I used a tin that’s I think twice the size of yours so I have half left in the tin too lol plz mention a couple recipes that I can use them in! JazakAllahu khayran!!

    1. Wasalaam! Most of my other curry recipes use tinned tomatoes. Have a look and see what takes your fancy! :)

  9. Salaam, sometimes when i make aloo gobi the potatoes just dont soften, even if i cook them for 10 mins before adding the cauliflower and then simmering for ages, potatoes just dont soften, even with adding water. Any tips for this problem please ?

    1. Try chopping them smaller or even par-boiling them before adding to the curry.

  10. Salaam, sometimes when i make aloo gobi the potatoes just dont soften, even if i cook them for 10 mins before adding the cauliflower and then simmering for ages, potatoes just dont soften, even with adding water. Any tips for this problem please ?

  11. Selma aleykum! How many ounces are your tinned tomatoes? Thanks much!

  12. Could I used crushed ginger and crushed garlic if so how much please

  13. Great site and info of receipes. Delighted that you as a muslim girl are doing so well and more power to your elbow (and to your well prepared site).


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