Kitchen Recipe Collection
Indian Aloo Gobi
A classic, comforting dry curry made with potatoes and cauliflower florets, stir-fried with fragrant spices and fresh ginger.
- Prep
- 15 min
- Cook
- 30 min
- Total
- 45 min
- Servings
- 4
- Difficulty
- easy
- Cuisine
- indian
Ingredients
Scaled for 4 servings
- cauliflower (gobi)
- potatoes (aloo)
- onions
- tomatoes
- ginger
- garlic
- green chilies
- cumin seeds
- turmeric
- fresh coriander
Equipment
- Wide, heavy-bottomed pan with lid
Instructions
- 1
Prep Vegetables
Cut the cauliflower into medium-sized florets and the potatoes into cubes of a similar size so they cook evenly.
- 2
Wash and Dry
Wash the vegetables thoroughly and pat them completely dry. Excess water will make the dish mushy.
- 3
Heat Oil
Heat oil in a wide pan. A wide pan ensures the vegetables fry rather than steam.
- 4
Temper Spices
Add cumin seeds and let them splutter. Add a pinch of hing (asafoetida).
- 5
Fry Potatoes
Add the potato cubes and pan-fry them for 5 minutes until they develop a slight golden crust.
- 6
Add Cauliflower
Add the cauliflower florets and continue to fry for another 4-5 minutes until they also get slightly roasted edges.
- 7
Sauté Aromatics
Push the veggies to the side, add a little oil in the center, and sauté finely chopped onions, ginger, and green chilies.
- 8
Add Dry Spices
Sprinkle turmeric, coriander powder, and red chili powder evenly over everything. Mix gently.
- 9
Add Tomatoes
Add finely chopped tomatoes and salt. Toss everything to combine.
- 10
Cover and Cook
Cover the pan with a tight lid. Lower the heat and let it cook in its own steam for 10-12 minutes until tender.
- 11
Check Doneness
Check if the potatoes are soft. Remove the lid and cook on high heat for 2 minutes to evaporate any remaining moisture.
- 12
Garnish and Serve
Sprinkle garam masala and lots of fresh coriander. Serve hot with roti or paratha.
Cooking Tips
- Do not add water while cooking! The vegetables should cook in their own steam and the moisture from the tomatoes.
- Pan-frying the potatoes and cauliflower before covering them helps them retain their shape and prevents them from turning into a mash.
Variations
- Restaurant Style Aloo Gobi: The potatoes and cauliflower are deep-fried before being tossed in the masala.
Chef's Notes & Storage
- One of the most widely cooked everyday vegetable dishes in Indian households.
Nutrition Estimate
210 calories · 5g protein · 32g carbs · 8g fat · 6g fiber per serving
