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Aloo Gobi (Dry Cauliflower and Potato Curry)

Author Molly Patrick of Clean Food Dirty Girl


  • 1 teaspoon cumin seeds
  • 1 teaspoon yellow mustard seeds
  • 1/4 of a red onion cut into quarters
  • 1 jalapeño remove the seeds if you don’t like spicy, stem cut off and discarded and then cut into thirds
  • 3 garlic cloves peeled and left whole
  • 1 tablespoon peeled and chopped ginger
  • 2 teaspoons turmeric powder
  • 1 teaspoon coriander powder
  • 1 teaspoon salt
  • 1/4 cup cilantro 14g
  • 1/2 cup water 120ml
  • 3 medium - sized russet potatoes about 3 cups / 435g, peeled and cubed
  • 3 cups cauliflower 295g, cut into bite-sized pieces
  • 1/2 cup frozen peas 70g


  1. Heat a skillet over low heat for about 2 minutes and then add the cumin seeds and the mustard seeds. Toast the seeds for about a minute, just until they become fragrant. Don’t toast them for too long or they will burn and taste bitter.
  2. Place the toasted cumin and mustard seeds into your blender, along with the red onion, jalapeno, garlic, ginger, turmeric powder, coriander powder, salt, cilantro, and water. Blend until totally smooth and there are no chunks of anything.
  3. Heat a large pot over medium - low heat for about a minute and then add the potato, cauliflower, frozen peas, and the blended sauce. Stir and place a cover on the pot.
  4. Cook for about 17 minutes, gently stirring occasionally to make sure no veggies are sticking to the pot.
  5. This is a thick curry, so by the time it’s done cooking, all of the liquid should be absorbed and all the veggies should be soft.
  6. I like to top with avocado and serve with brown rice.