Aloo Gobi (Indian Spiced Potatoes and Cauliflower) Recipe

Introduction

Aloo Gobi is a classic Indian vegetarian dish featuring tender potatoes and cauliflower florets cooked with aromatic spices. This flavorful, comforting recipe is perfect as a main or side dish and brings vibrant colors and warmth to your table.

Ingredients

• 400g Yukon Gold potatoes, peeled and cubed
• 1 medium head of cauliflower, cut into florets
• 1 onion, sliced
• 2 cloves garlic, crushed
• 2 tbsp grated ginger
• 2 tsp ground cumin
• 2 tsp ground coriander
• 1 tsp turmeric
• 1/2 tsp garam masala
• 1/4 cup passata (or crushed tomatoes)
• 1 tbsp ghee (or oil)
• Fresh coriander for garnish

Instructions

1. Step 1: Boil the cubed potatoes in water until tender. Add the cauliflower florets, cover, and let them sit in the hot water for 10 minutes to soften.
2. Step 2: In a deep frying pan, heat the ghee over medium-high heat and sauté the sliced onions until they turn golden brown.
3. Step 3: Add the crushed garlic, grated ginger, ground cumin, ground coriander, turmeric, and garam masala to the pan. Stir continuously for about 2 minutes until the spices release their aroma.
4. Step 4: Gently mix in the boiled potatoes and cauliflower, making sure they are well coated with the spice mixture.
5. Step 5: Pour in the passata, reduce heat to medium, and simmer for 5 minutes, allowing the flavors to meld and the dish to heat through.
6. Step 6: Season with salt and pepper to taste. Garnish with fresh coriander before serving.

Tips & Variations

• Use ghee for a richer flavor, or substitute with vegetable oil for a vegan option.
• Add a chopped green chili with the spices if you prefer a spicier dish.
• For extra texture, sprinkle some toasted cumin seeds on top just before serving.
• Try adding peas or diced tomatoes for additional color and taste variation.

Storage

Store leftover aloo gobi in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until warmed through, adding a splash of water if it seems dry.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of potatoes?

Yes, waxy potatoes like Yukon Gold work best because they hold their shape, but you can also use red or white potatoes. Avoid very starchy varieties like russet as they may become too soft.

Is this dish gluten-free?

Yes, aloo gobi is naturally gluten-free as it contains only vegetables and spices. Just ensure your passata or crushed tomatoes don’t include any additives with gluten.

Aloo Gobi (Indian Spiced Potatoes and Cauliflower) Recipe

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★★★★★

4.5 from 142 reviews

Aloo Gobi is a classic Indian vegetarian dish featuring spiced potatoes and cauliflower simmered with aromatic spices, onions, garlic, and ginger. This flavorful and comforting dish is a staple in Indian cuisine, easy to prepare, and perfect served with rice or flatbreads.

• Author: zara
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Indian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Main Ingredients

• 400g Yukon Gold potatoes, peeled and cubed
• 1 medium head of cauliflower, cut into florets
• 1 onion, sliced
• 2 cloves garlic, crushed
• 2 tbsp grated ginger
• 2 tsp ground cumin
• 2 tsp ground coriander
• 1 tsp turmeric
• 1/2 tsp garam masala
• 1/4 cup passata (or crushed tomatoes)
• 1 tbsp ghee (or oil)
• Fresh coriander for garnish
• Salt and pepper to taste

Instructions

1. Boil Vegetables: Place the cubed potatoes in boiling water and cook until tender. Add the cauliflower florets, cover, and let them steam for 10 minutes to soften.
2. Sauté Onions: Heat ghee in a deep frying pan over medium-high heat. Add the sliced onions and sauté until they turn golden brown, enhancing their sweetness and flavor.
3. Add Aromatics and Spices: Stir in the crushed garlic and grated ginger followed by ground cumin, coriander, turmeric, and garam masala. Cook for about 2 minutes, stirring continuously until the spices release their fragrance.
4. Combine Vegetables and Spices: Gently mix the boiled potatoes and cauliflower into the spiced onion mixture, ensuring the vegetables are evenly coated with the aromatic spices.
5. Simmer with Tomatoes: Pour in the passata (or crushed tomatoes) and reduce the heat to a gentle simmer. Let the mixture cook for around 5 minutes until everything is heated through and the flavors meld together.
6. Season and Garnish: Season the dish with salt and pepper to taste. Finally, garnish with fresh coriander leaves to add a fresh, aromatic finish before serving.

Notes

• You can substitute ghee with vegetable oil or mustard oil for different flavor profiles.
• For added heat, include chopped green chilies when sautéing onions.
• This dish pairs well with basmati rice or Indian flatbreads like roti or naan.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated.

Keywords: Aloo Gobi, Indian spiced potatoes cauliflower, vegetarian Indian recipe, spicy potato cauliflower curry