Aloo Gobi (Dry Potato and Cauliflower Curry)

Prep Time Cook Time Total Time Author Serves
15 Minutes 45 Minutes 1 Hour Oakley's Vegetables 4 People

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Aloo Gobi is a classic Indian dish of a dry potato and cauliflower curry. A dry curry doesn’t have a sauce like in a butter chicken but cooks vegetables in a well-spiced paste. Our Golden Gourmet spuds take the flavour to a next level, adding buttery notes.

See where you can pick up a box of Golden Gourmet’s here.


2 Tbsp extra virgin olive oil

1 large onion, diced

2-inch piece of ginger, minced

3 cloves garlic, crushed

1 tsp turmeric

1 tsp cumin

2 tsp curry powder

2 tsp garam masala

Chilli flakes, to taste

400g tomatoes, crushed

1 tsp brown sugar


1 cauliflower head, floreted

750g Oakley’s Baby Golden Gourmet Potatoes, quartered (half of the box)

400mL stock

2 cups rice

Juice of 1 lemon


Corriander, to serve, 

4 pieces of naan, to serve

4 Tbsp greek yoghurt, to serve


  1. Heat the oil in a large saucepan over medium heat. Saute the onion until fragrant. Add the ginger, garlic and spices. Cook gently for two minutes.
  2. Add the tomatoes, stock and sugar. Stir to combine. Add the cauliflower and potato chunks. Cover and simmer for 30-40 minutes. Stir occasionally and add Tbsp water as required, aiming to keep the mix as dry as possible.
  3. Cook the rice as per the packets instructions
  4. Once the potato is cooked through, remove from the heat. Add the lemon juice. Season with salt and pepper to taste.
  5. Serve with naan, yoghurt and rice. Top with chopped coriander.

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