Indian Aloo Gobi Recipe

Indian · Main course · 35 min total

A classic North Indian dry curry made with potatoes and cauliflower, seasoned with turmeric, cumin, and garam masala. This quick and easy recipe delivers a flavorful, comforting side dish perfect with roti or rice.

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 cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon red chili powder
• 1 teaspoon salt, or to taste
• 3 medium potatoes (about 450g), peeled and cut into 1-inch cubes
• 1 small cauliflower (about 500g), cut into small florets
• 1/2 teaspoon garam masala
• 2 tablespoons chopped fresh cilantro

Instructions

1. Heat oil in a large skillet or kadhai over medium heat. Add cumin seeds and let them sizzle for about 30 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, turmeric, ground cumin, ground coriander, red chili powder, and salt. Cook, stirring occasionally, until tomatoes break down and oil separates, about 5 minutes.
4. Add potato cubes and stir to coat with spices. Cover and cook on medium-low heat for 5 minutes, stirring once.
5. Add cauliflower florets and stir gently. Cover and cook for 10-12 minutes, stirring occasionally, until potatoes and cauliflower are tender. Sprinkle a little water if needed to prevent sticking.
6. Once vegetables are cooked, sprinkle garam masala and chopped cilantro. Stir gently and cook uncovered for 1 minute. Serve hot.

Tips

• For extra flavor, add 1/2 teaspoon amchur (dry mango powder) along with garam masala.
• To make it vegan, ensure oil is used instead of ghee.
• Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or microwave.

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