Aloo Gobi


This is a simple, Asian style recipe from Bangladesh.


500 gm
waxy potatoes
500 gm
1 medium
white onion
cloves garlic
5 ml
mustard seed
2.5 ml
chilli powder
15 ml
garam masala
to taste
to taste
FAIRTRADE freshly ground black pepper



Peel the potatoes and cut into 1 cm cubes.

Split the cauliflower into florets.

Peel and chop fine the onion and the garlic.

Juice the lemon and discard the pith and peel.


Put 500 ml water in a pan and heat to the boil.

Add the potatoes, and as the water comes back to the boil, add the cauliflower florets.

Bring to the boil again and simmer fast for 5 minutes.

Drain and keep warm.

Heat some cooking oil (or ghee) and fry the onions and garlic until light, golden brown.

Add the mustard seeds and fry until they start to burst.

Add the hot spice and the garam masala and stir round, and then add the potatoes and cauliflower and 100 ml water.

Turn the mixture gently to coat the veggies with the spices, and simmer until all the water is evaporated.

Sprinkle with the lemon juice, and turn gently once more. Turn off the heat and allow to stand for a minute or two before serving.

To serve

Serve hot as a side dish to a rice based meal.