Aloo Gobi is a classic Indian dish of potatoes and cauliflower. In this Canadian version inspired by Anita Stewart we swap in cabbage instead of cauliflower, but both can be called gobi! Since I had purple cabbage on hand that’s what I used but any cabbage will do. Either way it’s a one pot, super simple, comforting dish that’s full of flavour and ready in 30 minutes flat. Serve it as a side dish with a slice of lean meat, chicken, fish or tofu. Scroll on for step by step on how to make it.
Purple Cabbage & Potato Curry (Aloo Gobi)
- 1 tsp cumin 5ml
- 1 tsp garam masala 5ml
- 1/2 tsp mustard seed (optional) 2ml
- 1/2 tsp tumeric 2ml
- 1/2 tsp cayenne pepper or hot pepper flakes 2ml
- 2 tbsp vegetable oil 30ml
- 1 medium cooking onion, chopped
- 2 cloves of garlic, minced
- 4 cups potato cubed 1l
- 4 cups shredded cabbage 1l
- 1 tbsp fresh ginger, grated 15ml
- 1 cup water 250ml
- black pepper, ground
- Heat oil in a large skillet over medium-high heat. Add the onions and garlic and cook until fragrant for a few minutes.
- Add the spice mixture (cumin, garam masala, mustard seed, turmeric, and cayenne and cook until toasted, 1 minute more. )
- Add potatoes, ginger, cabbage and water. Season with ground black pepper and pinch of salt to taste.
- Reduce heat and cook, covered, until potatoes and cabbage are tender, 15 minutes.
- Enjoy with a slice of lean meat, chicken, fish or tofu.