Aloo Gobi Recipe (Indian Cauliflower Potato Curry)
Aloo Gobi is a classic North Indian vegetarian dish made with potatoes and cauliflower cooked in aromatic spices. This curry is vegan-friendly, easy to make at home for lunch or dinner.
Equipment
- 1 Saucepan (for boiling cauliflower)
- 1 Pan or frying pan (for preparing the masala)
- 1 Chopping board
- 1 Knife
- 1 Stirring spoon
- 1 Serving spoon
Ingredients
- 1 medium-sized fresh cauliflower cut into florets
- 2 cups fresh water for boiling the cauliflower
- ½ tsp salt for boiling the cauliflower
- ½ tsp turmeric powder for boiling the cauliflower
- ½ cup oil for preparing the masala
- 1 tsp cumin seeds
- 2 medium onions chopped
- 1 tbsp ginger-garlic paste or grated chopped ginger and garlic
- 2 medium tomatoes chopped
- 3-4 medium potatoes chopped into cubes
- ½ tsp salt for the gravy
- ½ tsp turmeric powder for the gravy
- 1 tsp red chili powder for the gravy
- 1 tsp garam masala powder for the gravy
- 1 tsp coriander powder for the gravy
- 3-4 green chilies finely chopped
- Fresh coriander leaves for garnishing
Instructions
- Prepare the vegetables by taking potatoes, peel them, and chop into cubes. Cut cauliflower into bite-sized florets and wash them a few times in clean water to remove any dirt. This ensures your Aloo Gobi curry has fresh and clean vegetables.
- In a deep pot, add the cauliflower florets with water, a little salt, and turmeric powder. Parboil the cauliflower on medium heat until the florets turn soft and lightly golden. Drain and set aside.
- Heat oil in a pan, add cumin seeds, and let them splutter. Add finely chopped onions and sauté until golden brown. Mix in ginger-garlic paste and stir for a minute. Add chopped tomatoes, cover, and cook until soft, creating a rich Indian curry base.
- Next, add the chopped potatoes to the masala and sauté for a few minutes. Now mix in turmeric, red chili, coriander, garam masala, and salt. Toss in finely chopped green chilies for extra heat.
- Add the boiled cauliflower florets to the spiced potato-onion-tomato mixture. Stir gently to coat the vegetables with the masala. If you prefer a gravy-style Aloo Gobi curry, add some water; for a dry North Indian sabzi, skip it.
- Cover with a lid and cook on low heat until the potatoes are tender and the cauliflower absorbs the spices. For a dry version, cook uncovered for a few extra minutes to let water evaporate.
- Garnish with fresh coriander leaves and serve hot with roti, naan, or basmati rice for a wholesome vegetarian Indian dinner.
Notes
- Boiling Cauliflower: Make sure not to overcook the cauliflower when boiling.
- Oil Quantity: If you prefer a healthy version of this recipe, you can reduce the oil used for frying the masala.
- Potato Texture: For a firmer potato texture, cook the curry on low heat without covering with the lid for the last few minutes to allow any extra water to evaporate.
- Spice Levels: Reduce the number of green chilies based on your spice tolerance.
- Garnish with Lemon: Adding a squeeze of lemon juice on top just before serving can enhance the flavors of potato and add a fresh tang.
- Storing Leftovers: This curry can be stored in the refrigerator for up to 2 days. Reheat before serving.