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Aloo Gobi Recipe

Indian · Main course · 40 min total

A classic North Indian dry curry featuring tender potatoes and cauliflower florets cooked with aromatic spices. This vegan and gluten-free recipe is quick to make for a weeknight dinner.

Ingredients

• 3 tablespoons vegetable oil
• 1 teaspoon cumin seeds
• 1 medium onion, finely chopped
• 2 teaspoons ginger-garlic paste
• 2 medium tomatoes, finely chopped
• 1 teaspoon ground turmeric
• 1 teaspoon ground coriander
• 1/2 teaspoon ground cumin
• 1/2 teaspoon red chili powder
• 1/2 teaspoon garam masala
• 1 teaspoon salt, or to taste
• 3 medium potatoes (about 450g), peeled and cut into 1-inch cubes
• 1 medium cauliflower (about 500g), cut into 1-inch florets
• 2 tablespoons chopped fresh cilantro for garnish

Instructions

1. Heat oil in a large skillet or kadhai over medium heat. Add cumin seeds and let them sizzle for 10 seconds.
2. Add chopped onion and sauté until golden brown, about 5 minutes. Add ginger-garlic paste and cook for 1 minute until fragrant.
3. Add chopped tomatoes and cook until they soften and oil separates, about 4-5 minutes.
4. Add turmeric, ground coriander, ground cumin, red chili powder, garam masala, and salt. Stir and cook for 1 minute.
5. Add potato cubes and cauliflower florets. Stir to coat with spice mixture. Reduce heat to low, cover, and cook for 15-20 minutes, stirring occasionally, until potatoes and cauliflower are tender. If sticking, sprinkle a little water.
6. Once vegetables are cooked, uncover and cook on high heat for 2-3 minutes to dry out any excess moisture. Garnish with fresh cilantro and serve hot.

Tips

• Adjust red chili powder to your preferred spice level.
• For extra flavor, add a pinch of asafoetida (hing) along with cumin seeds.
• Leftovers can be refrigerated for up to 3 days; reheat in a skillet or microwave.
• Pair with roti, naan, or steamed rice.

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