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John’s Aloo Gobi Mash

John’s Aloo Gobi mash.


Today I have decided to put a twist to the very popular dish Aloo Gobi and create a mash but still using the dishes most popular ingredients. Please see below a little bit of information about the dish and then how to cook this simple but very tasty dish for yourself at home.

Aloo Gobi is a Punjabi dish that originated in Northern India but is also popular in other areas. We also know very well that in England it’s very popular in most local Indian restaurants and take-aways as part of there vegetarian main dishes. Aloo is potato and Gobi is cauliflower.

The colour of this dish is usually yellow in colour due to the addition of turmeric and there are many variations of this dish when it comes to ingredients. Some recipes do not include the use of tomatoes but as with most Indian cooking you can adapt to your taste. Some recipes can include green peas added at the end of cooking or sliced red bell peppers also added near the end as they cook very quickly.


3 medium potatoes cubed.
6 cauliflower florets.
5 cloves of garlic.
1 inch piece of ginger.
1 medium onion.
1 red chilli.
Fresh coriander.
2 peeled tomatoes.
2 whole cardamom pods
1 tsp Garam Masala
1 tsp Turmeric
1/2 tsp fenugreek seeds
1/2 tsp coriander
1/2 tsp cumin
1/2 tsp chilli powder


Peel and cube the potatoes
Cut the potatoe florets into small pieces
Finely chop the onion
Slice the chilli into rings
Grate and mince the ginger and garlic to make a purée
Chop the peeled tomatoes
Finely chop the coriander
Make a paste from the spices with water(Making a paste will stop the spices from burning)


Heat the oil in the pan until hot and then add the garlic and ginger purée, cardamon pods and finely chopped onions and fry stirring often so as not to burn the garlic. Fry for 3 or 4 minutes until the onion starts to soften and go translucent.

Add the spice paste mix and stir in thoroughly adding a few tablespoons of water at a time so it does not stick and creates a nice thick consistency. Keep stirring for 5 minutes until all the flavours from the spices are released and the onion is thoroughly coated.

Add the tomatoes to the pan and stir in and cook for 2 to 3 minutes and then add the sliced red chillies.

Now pour in the cubed already cooked till soft potatoe and cauliflower and stir in ensuring all the pieces are coated in the sauce and at this stage you will need to keep adding a few tablespoons of water to keep the sauce consistency and for it not to go too dry.

Very important at this stage to achieve the mash which we want is to stir and mash the potatoe and cauliflower with the back of the spoon as you go. You want almost a purée with only a few lumps. Add salt at this stage to taste and continue cooking for about 7 minutes.

Now carefully stir in the finely chopped coriander and its ready to serve.

Serve in a bowl and garnish with more finely chopped coriander and a few rings of red chilli for decoration.

Here you have my own style of the famous Indian Aloo Gobi (Potato and cauliflower) but as a mash. Enjoy!


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