Aloo Gobi

Romy Gill is a chef, businesswoman, writer, wife, mother and runner!
She focuses on the nutrition and healthy aspects of Indian
Twitter: @romyskitchen
Facebook: Romy’s Kitchen

    Passionate about good health, romy has lost a great deal of weight and has devised her healthier versions of Indian recipes to complement her own branded range of pickles and sauces.

    Romy has given cookery demonstrations at food festivals all over the world, presenter on a local radio station Thornbury FM.

    She is proud to be heavily involved in youth culture and gives talks and cookery demonstrations in schools and cookery classes, where she discusses how food is grown, the importance of eating seasonal food and its impact on the environment.

    There are many ways of making aloo gobi, and you can add peas or carrots to make a mixed vegetarian dish. this recipe is great served with chapattis, rather than rice.


    • 1 medium cauliflower, broken into florets
    • 2 medium potatoes, chopped
    • 2 medium onions, chopped
    • 2 medium fresh tomatoes, chopped (or 2 tsp tomato purée)
    • 1-2 green chillies, chopped
    • 1 tsp grated ginger
    • 3 tsp mustard oil
    • 1 tsp cumin seeds
    • 1 tsp black mustard seeds
    • 1 tsp ground coriander
    • 1 tsp ground turmeric
    • 1 tsp garam masala
    • Salt to taste
    • 2 tsp fresh coriander, chopped


    1. Blanch the cauliflower in boiling water for 10 minutes and set aside.
    2. Heat the oil in a pan, add the cumin and mustard seeds and let it sizzle for few seconds. Add the grated ginger and stir for a minute before adding the chopped onions and cooking for 5-6 minutes.
    3. Once the onions are light brown in colour, add the chopped green chillies and cook for another 2-3 minutes.
    4. Stir in the tomatoes, salt, turmeric, ground coriander and garam masala, along with the potatoes and 2 tsp water. Cover the pan and cook on a low heat for 5-6 minutes.
    5. Mix in the cauliflower, and cook on a low heat for 12-15 minutes, stirring frequently.
    6. Stir in the fresh coriander, cover the pan and set aside until ready to serve.

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