Aloo gobi

• Baking intensifies the natural flavours of the vegetables, creating a deeper, more complex taste. The caramelisation that occurs during baking adds a slightly sweet, nutty flavour that boiling doesn’t provide. It also gives a crispy exterior, helping the vegetables hold their shape in the curry rather than becoming mushy. Alternatively, and more traditionally, you can deep fry the vegetables in oil for about 8 minutes instead.
• Always fry cumin seeds (and hing if using) in hot ghee or oil at the start. This releases their aroma and is key to a flavourful base.
• Cook onions to a golden or light brown stage rather than just soft. This builds sweetness and depth needed in the base.
• Add salt in stages rather than all at once. This helps balance the masala and prevents over-seasoning.
• Traditional aloo gobi is usually a dry or semi-dry curry. Add water sparingly - just enough to help the masala coat the vegetables.
• Always add garam masala at the very end off the heat to preserve aroma.
• Crush it between your palms before adding to release its full flavour.

• Vegetable oil works fine, but ghee gives a more traditional flavour. A mix of both is common.
• Green finger chillies can be replaced with Kashmiri chilli powder (for colour and mild heat) or red chilli flakes.
• Use either lemon juice or amchur (dry mango powder). Amchur is more traditional in North Indian cooking.

Allow to cool completely before storing.

Refrigeration: Store in an airtight container for 3–4 days. The flavour often improves after a day.

Freezing: Freeze once fully cooled for up to 2–3 months. Potatoes may soften slightly after thawing but still taste good.

Defrost overnight in the fridge if frozen.

Stove: Reheat gently over medium heat with a splash of water to loosen the masala. Stir occasionally.

Microwave: Heat in short bursts, stirring between each to ensure even heating.

Add a pinch of garam masala and fresh coriander after reheating to refresh its flavour.