What is Aloo Gobi?
Aloo Gobi, potatoes and cauliflower, is a traditional Northern Indian Punjabi dry curry dish that is very popular across the entire Indian sub continent.
There are a few ways of cooking this dish, and restaurants adjust their method of cooking for last minute assembly.
Some fry them first, but I prefer to let the dish cook on low/medium heat while it’s releasing its moisture and cooks in its own juices until the potatoes melt like butter, while the cauliflower still maintains some crunchiness.
Additionally, I favor the frying method when it comes to okra.
Main Ingredients for Aloo Gobi
- Russet potatoes
- Cumin seeds
- Coriander seeds
- Turmeric powder
- Green pepper
Frequently Asked Questions
Is it healthy?
This recipe is healthy due to the nutritional value found in the cauliflower and potatoes.
How many calories?
This recipe has 278 calories per serving.
What Dishes to Serve with this Recipe?
This dish is best served as a side dish. For a wholesome Indian meal and easy weeknight dinner, I recommend the following recipes.
This Recipe Goes Well with:
Aloo Gobi - Indian Cauliflower and Potato Curry Recipe
Aloo Gobi Recipe - potatoes and cauliflower, a traditional Northern Indian Punjabi dry curry dish is very popular across the entire Indian sub continent.
- 1 medium cauliflower, cut into florets
- 2 large russet potatoes, cubed
- 4 tablespoons canola oil
- ½ teaspoon black mustard seeds or regular if cannot find black
- ½ teaspoon cumin seeds
- ½ teaspoon coriander seeds, crushed in a mortar and pestle
- 1 medium onion, diced
- 1 Jalapeno or any hot green pepper, sliced (can use seeded or ½ seeded to tone down heat)
- 1 medium tomato, diced
- 3-4 garlic cloves, minced
- 1 small piece of fresh ginger, thin 1 inch, grated on small hole grater or ginger grater
- ½ teaspoon red pepper chili powder
- 1/3-½ teaspoon turmeric powder
- ½ teaspoon salt or according to taste
- 4-8 tablespoons water
- cilantro leaves
- wedges of lime or lemon
Optional (I do not add but some do):
- ½ teaspoon crushed dry asafetida leaves
- ¼ teaspoon hing powder
- ¼ teaspoon amchoor powder, mango powder
- 1 touch garam masala, for taste and garnish before serving
Heat up oil on low/medium. Add mustard, cumin and crushed coriander and cook for few seconds. The seeds will sizzle as they hit the oil.
Add the onions, jalapeno, garlic and ginger, mix and let cook for few minutes until onion is translucent and soft. Add the tomato and continue cooking for few minutes longer until mixture is cooked well and almost paste like.
Add the red pepper chili powder, turmeric , salt and four tablespoons of water and mix. Add the cauliflower florets and cubed potatoes and mix to coat cauliflower and potatoes well with the onion, tomato and spice mixture. Cover with a tight lid and let cook. Mix once in a while. Check if some more liquid is needed.
Simmer for 30-45 minutes on low heat until potatoes are super soft, garnish with cilantro leaves, add a wedge of lime or lemon if desired and serve along with basmati rice or paratha.
* I always work with a heat resistant rubber spatula. When mixing I fold the mixture gently to keep the integrity of the shape of the cauliflower florets and potato cubes.