Aloo Gobi

the dry-spiced everyday vegetable curry of North India

Origin: North India

From the journey of Turmeric.

Aloo gobi is the quintessential North Indian tarkari: a dry-cooked vegetable preparation in which potato and cauliflower are fried together with onion, ginger, garlic, and a spice base in which turmeric is the foundational colour and preservative. Found on every home table from Punjab to Bengal, it is the dish that demonstrates the mastery of the tadka, the tempered spice technique that begins every North Indian meal: the spices must fry in sufficient oil to bloom, the vegetables must cook without excess moisture, and the turmeric must be added early enough to integrate without tasting raw.

Ingredients

Base

  • 3 tbsp neutral oil or ghee
  • 1 tsp cumin seeds
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 2 tsp fresh ginger, grated
  • 2 medium tomatoes, finely chopped

Spices

  • 1 tsp ground turmeric
  • 1 tsp ground coriander
  • 0.5 tsp ground cumin
  • 0.5 tsp Kashmiri chilli powder
  • 1 tsp garam masala

Vegetables

  • 400 g potatoes, peeled and cut into 2 cm cubes
  • 500 g cauliflower, cut into medium florets

Seasoning

  • 1 tsp fine salt, or to taste
  • 2 tbsp fresh coriander leaves, roughly chopped

Method

    The Gastrographer

    The Gastrographer

    Mapping Culinary History

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    Journey Point Map Key

    Ingredient originTrade or transit route
    Became a culinary stapleColonial / trade control
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