Aloo Gobi
This mouthwatering north Indian aloo gobi recipe features tender cauliflower florets and creamy potatoes in a tangy, spicy tomato and onion sauce with aromatic spices.
Servings: 4 servings
Calories: 180kcal
Equipment
- Small bowl
- Skillet or wok
Ingredients
- 1 tablespoon oil
- 1 teaspoon cumin seeds
- 1 medium red onion (finely chopped)
- 1 small jalapeno pepper (minced)
- 1 tablespoon ginger garlic paste
- 2 medium potatoes (preferably waxy potatoes like yellow or red potatoes, cut in a ¾th-inch dice)
- 1 medium cauliflower (about 1.5 pounds. Separate the cauliflower into large florets)*
- 2 tablespoons cilantro
- Salt to taste
For the sauce
- 1 heaping tbsp tomato paste
- ¾ cup water
- ½ teaspoon cayenne (or paprika for less heat)
- ½ teaspoon turmeric
- 1 tablespoon ground coriander
- 1 teaspoon ground cumin
- 1 tablespoon garam masala
- ½ teaspoon amchur (dried mango powder, optional)
- 1 tablespoon lemon juice (can skip if you use the amchur)
Instructions
Make the sauce
- Mix the tomato paste, water, cayenne, turmeric, ground coriander, ground cumin, garam masala and amchur or lemon juice in a bowl. Set aside.
Make aloo gobi
- 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. Add some salt. Sauté over medium heat until the onions soften and become translucent, which should take 3-4 minutes.
- Add the potatoes and cauliflower to the pan and toss to mix with the onions. Cover the pan with a tight lid and turn heat to low. Stir the potatoes and cauliflower occasionally to ensure they don't stick to the bottom of the pan. If they do, add a couple of tablespoons of water and continue to cook until the vegetables are tender.
- Pour the reserved sauce over the cauliflower and potatoes and gently mix, taking care not to break the cauliflower florets. Cover the pan and cook on low heat for a couple of minutes so the spices in the sauce cook through.
- Check and add more salt if needed to the aloo gobi. Garnish with cilantro and serve hot.
Notes
- Separate the cauliflower in large florets because the cauliflower will break into smaller florets on its own after cooking.
- Tomato paste: Using tomato paste instead of tomatoes ensures the dish has more umami and flavor. It also cuts down on cooking time significantly than if you were using tomatoes or tomato puree.
- Potatoes: Creamy, waxy potatoes like Yukon gold and red bliss potatoes are best for this recipe because they hold their shape well. If russet potatoes are all you have you can use them but they will break up more easily after cooking.
- Amchur: Amchur or dried mango powder is optional in this recipe and you can skip it if you use the lemon juice. It has a more complex tartness, with an undertone of sweetness, than lemon does, so if you have it on hand do use it.
Nutrition
Serving: 1 serving | Calories: 180kcal | Carbohydrates: 31g | Protein: 6g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Potassium: 980mg | Fiber: 7g | Sugar: 5g | Vitamin A: 175IU | Vitamin C: 99mg | Calcium: 72mg | Iron: 3mg