Aloo Gobi is a spicy, tasty restaurant-style curry of cauliflower and potatoes with the flavor of spices like cumin, coriander, ginger and garlic woven through. This Indian recipe is also gluten-free, soy-free and nut-free. Serve hot with basmati rice, roti or vegan naan for a memorable meal.
Aloo Gobi is a spicy curry of cauliflower and potatoes and it's so popular, you're almost certain to find on the menu of any Indian restaurant anywhere in the world. For good reason. It is healthy, delicious, and the combination of these two veggies makes for an addictive alchemy.
Aloo Gobi is also a supremely versatile dish, and goes beautifully with just about any Indian staple you can serve it with, from parathas to naans to rotis to dal and rice.
Yet, for all its deliciousness and versatility, Aloo Gobi is also incredibly easy to put together. Besides its two star ingredients, all it needs are a few spices, tomatoes, and onions.
What you are rewarded with is a hearty dish with the robust flavors of cauliflower and potatoes woven through with the delicious spice of cumin, coriander, chili powder and ginger.
Whether you're an experienced Indian cook or just getting your feet wet, you can't go wrong with this recipe. Making it requires almost no expertise, and it goes from zero to done in 30 minutes. You do have to keep an eye on it, because this is a dry dish -- meaning there's almost no moisture in the finished dish -- so as you cook it you need to ensure it doesn't burn or stick to the pan.
More Indian vegan recipes
- Easy, Spicy Potato Curry
- Dal Tadka
- Vegan Palak Paneer with Tofu
- Vegetable Biryani in 30 minutes
- South Indian Vegetable Curry
- Chole Bhatura or Chana Bhatura
- Vegan Keema Masala
Aloo Gobi Recipe
- 3 medium gold potatoes (cut in a ¾th-inch dice)
- 1 medium cauliflower (florets separated)
- 2 teaspoon vegetable oil
- 1 teaspoon cumin seeds
- 1 medium red onion (cut in a very small dice)
- 2 small tomatoes (finely diced)
- 1 small green pepper like jalapeno (minced)
- ¼ cup cilantro or coriander leaves (divided)
- 1 tablespoon ginger garlic paste
- ½ teaspoon paprika (for color) or cayenne (for more heat) (optional)
- ½ teaspoon turmeric
- 1 teaspoon mango powder (amchur) (This adds some tartness. You can use lemon juice instead)
- 1 tablespoon coriander powder
- 1 tablespoon garam masala
- Salt to taste
- Heat the oil in a skillet or wok.
- Add the cumin seeds. As they begin to turn a little darker and fragrant, add the onions with the green chili pepper and half the cilantro. Add some salt. Stir-fry over medium heat until the onions start to caramelize, about five minutes.
- Add the tomatoes, coriander powder and the ginger garlic paste. Continue to stir-fry until the tomatoes have broken down completely in a pulp.
- Add the turmeric, cayenne or paprika, if using, mango powder or lemon juice, and stir to mix. Add the potatoes and mix well.
- Add the cauliflower, mix, and and sprinkle on a couple of tablespoons of water. Turn the heat to medium-low. Cover the wok or skillet with a tight lid, preferably one that can hold a couple of tablespoons of water poured over the lid. This helps the veggies to steam-cook without burning them. If you don't have a lid that can hold water, just monitor your wok more closely and sprinkle on more water if the veggies start to stick to the bottom before they are cooked.
- Once the veggies are done, sprinkle on the garam masala and mix. You might want to add a little at a time to suit your taste. Check for salt and add more if needed.
- Garnish with the remaining cilantro and serve hot.