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Aloo Gobi recipe

Aloo Gobi Recipe (Indian Cauliflower Potato Curry)

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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Course, Side Dish
Cuisine Indian
Servings 2 people
Calories 400 kcal

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.
Keyword aloo gobi, aloo gobi recipe, cauliflower curry, indian cauliflower potato curry, indian vegetarian curry