Aloo gobi with coconut coriander and yoghurt
Lalkila Kitchen · Vegetarian · Vegetables · Everyday cooking
This archive version of cauliflower and potato has a fresh coriander and coconut paste. It is a saucier alternative to a dry aloo gobi, suitable beside rice or flatbread. The small amount of wheat flour belongs in the paste, where it helps the sauce come together.
Ingredients
- 1 cauliflower, cut into florets
- 2 potatoes, boiled, peeled and cut into chunks
- 1 onion, finely chopped
- 1 green chilli, chopped, or less to taste
- 1/4 teaspoon turmeric
- 1/2 teaspoon ground coriander
- 2 tablespoons plain yoghurt, beaten
- 1/2 teaspoon cumin seeds
- 3 tablespoons oil or ghee
- 1 teaspoon lemon juice
- 1 tablespoon chopped coriander, to finish
- Salt to taste
- For the paste: 2 tablespoons grated coconut, 1/4 cup coriander leaves, 1 to 3 green chillies, 1/2 teaspoon grated ginger, 1 teaspoon grated garlic, 1 onion and 1/2 teaspoon wheat flour
- Water, as needed for blending and cooking
Method
- Blend the paste ingredients with just enough water to move the blades. Briefly simmer the cauliflower in water until partly tender, then drain.
- Heat oil or ghee in a pan and add cumin. When fragrant, add the chopped onion and chilli and cook until softened.
- Stir in the paste, turmeric and ground coriander. Cook, stirring, until the raw onion smell fades; add a splash of water if it catches.
- Lower the heat and stir in the yoghurt gradually. Add potato, cauliflower and salt. Cover and cook gently until the cauliflower is fully tender and the sauce coats the vegetables, adding water as needed.
- Finish with lemon juice and the remaining coriander.
Cooking notes
Contains dairy and wheat. The potatoes are already cooked, so handle gently while the cauliflower finishes. This particular paste is one archive variation, not a claim that all aloo gobi uses coconut.
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Source and adaptation
Adapted from Aloo Gobi, Indian Recipes in Joseph Paul's approved archive, PDF pages 10–11; no named author is given.
This is an editorial adaptation, not a recipe kitchen-tested by Lalkila. FoodSafety.gov cooking temperatures and safe food handling provide the safety references.