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
Ingredients
- 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
Instructions
- 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.
TBC
Aloo-gobi is a favorite here too. 🙂
Ashwini
lovely click...colorful presentation..
Supriya Nair
Well presented Vaishali..love the color and the recipe....
Curry Leaf
Love it Vaishali.Hope you wll back soon.aloo and gobi combo van never go wrong.
Vani
looks delicious!
Ashwini
Aloo gobi is my favourite. Looks delicious. Lovely pictures.
abhi
The pics are excellent.e Aloo Gopis is really tasty
Shantee'
Looks good!
Shantee'
Looks good!
Usha
Aloo gobi is one of my faves, normally I avoid it because of the deep fried part, loved your healthier version of it, looks fantastic !
Happy cook
Love love this dish and love the vabrant yellow colour.
rekhas kitchen
so beautiful pic. and perfect combination aloo and gobi drooling yum.
Parita
Thats delicious dish..looks mouth watering..I too prepare it in similar way 🙂
Sharmila
Inspite of not deep frying you have got the perfect brown for the potatoes! Have never tried ginger paste ... always used them chopped ... will do the next time. Yum looking dish Vaishali. 🙂
Superchef
awesome pics for such a simple everyday dish!
Strength/Courage/Wisdom
Great recipe, but I miss the chatting! I live for the stories behind the food!
A_and_N
Alu Gobi is a regular at my home here. A loves Gobi and will eat anything made with Gobi! I love that you trimmed all the fat 🙂
Pavithra
Oh wow what a gorgeous presentation and love the dish so much. Its really mouthwatering and nice click
Indhu
lovely recipe... and am drooling at the picture... and I love your chatty posts... want them back 🙂
Gita's Kitchen
Great picture Vaishali...aloo gobi is my favorite...I love it with puris 🙂