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 like turmeric, cumin, coriander, and garam masala. This curry is vegan-friendly, easy to make at home, and pairs with roti, naan, or steamed rice, making it a popular choice 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 peeling and chopping potatoes into cubes. Cut cauliflower into florets and wash thoroughly.
- In a saucepan, add cauliflower, 2 cups of water, ½ tsp salt, and ½ tsp turmeric. Boil the cauliflower for 10 minutes until tender. Set aside.
- To prepare masala, heat ½ cup oil in a pan, add cumin seeds and let them splutter.
- Add chopped onions, sauté until golden brown.
- Add ginger-garlic paste, sauté for 1 minute.
- Add chopped tomatoes, cook until soft.
- Add chopped potatoes, sauté for 3-5 minutes. Add ½ tsp salt, ½ tsp turmeric, 1 tsp red chili powder, 1 tsp garam masala, and 1 tsp coriander powder. Stir the potatoes and spices well.
- Add finely chopped green chilies, then add the boiled cauliflower. Mix gently.
- Add ½ cup water, stir to coat the veggies in the spices. Cover and cook for 15-20 minutes until the potatoes are soft.
- Garnish it with fresh coriander leaves on top and cook for an additional 5 minutes.
- Serve Aloo Gobi hot with roti, poori, naan, or rice.
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.