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Aloo Gobi - a traditional Indian dry curry dish made with potatoes and cauliflower that is very popular across the entire Indian sub continent
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. Aloo is also a popular filling for samosa recipe.
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
- Cauliflower
- Russet potatoes
- Cumin seeds
- Coriander seeds
- Turmeric powder
- Onion
- Green pepper
- Garlic
- Ginger
See the recipe card for full information on ingredients.
Frequently Asked Questions
This recipe is healthy due to the nutritional value found in the cauliflower and potatoes.
This recipe has 275 calories per serving.
What To Serve With Aloo Gobi
This dish is best served as a side dish. For a wholesome Indian meal and easy weeknight dinner, I recommend the following recipes.
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Aloo Gobi
Ingredients
- 1 medium cauliflower, cut into florets
- 2 large russet potatoes, cubed
- 4 tablespoons canola oil
- ½ teaspoon black mustard seeds , use regular mustard seeds if you cannot find black mustard seeds
- 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 (2.5cm), 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
Garnish:
- cilantro leaves
- lime wedges, or lemon wedges
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
Instructions
- Heat oil over low to medium heat. Add mustard seeds, cumin, and crushed coriander, and cook for a few seconds. The seeds will sizzle as they hit the oil.
- Add the onions, jalapeño, garlic, and ginger, and mix well. Cook for a few minutes until the onion is translucent and soft. Add the tomato and continue cooking for a few more minutes until the mixture is well cooked and almost paste-like.
- Add the red pepper chili powder, turmeric, salt, and four tablespoons of water, and mix well. Add the cauliflower florets and cubed potatoes, and mix to coat them evenly with the onion, tomato, and spice mixture. Cover with a tight lid and let it cook, stirring occasionally. Check to see if more liquid is needed.Pro tip: I always work with a heat-resistant rubber spatula. When mixing, I gently fold the mixture to maintain the integrity of the cauliflower florets and potato cubes.
- Simmer for 30 to 45 minutes over low heat until the potatoes are very soft. Garnish with cilantro leaves and add a wedge of lime or lemon if desired. Serve alongside basmati rice or paratha.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Iโd advise that you steam both the potatoes and cauliflower, then toss in sauce that had been prepared separately. Put in a roasting pan and heat thoroughly in the oven, covered. Enjoy
Thanks.
The recipe works well but not the method. I was so gentle when cooking the dish but unfortunately, the Cauliflower came to crumbs while the potatoes took so long to cook even on low heat. I tried this recipe twice and loved it but the method does not work at all. Probably have to cook the potatoes upfront and dump in the Cauliflower when the potatoes are halfway cooked.