Aloo Gobi – Potatoes & Cauliflower

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Indian Aloo Gobi

Aloo gobi (potatoes & cauliflower) is a popular Indian dish in which potatoes and cauliflower are cooked with onions, tomatoes and spices. This dish can be made in several ways, you can make it with only onions or only tomatoes or use no onion-tomato at all. I also make it in different ways depending on what ingredients I have on hand, the aloo gobi recipe that I am sharing today is one of my favorite versions. It has onions, tomatoes, ginger, garlic and yes spices!

One common problem with aloo gobi is that when you cook it, the cauliflower becomes really soggy and you don’t want that. You want the veggies to be cooked and tender but not soggy, that kind of spoils the taste and texture of this dish. Few tips can help prevent this:

1. Half cook the cauliflower and potatoes before adding it to the onion-tomato masala. You can parboil the potatoes and cauliflower or do what I did – fry them in little oil till they are half cooked. This helps in retaining the shape and texture.

2. Don’t cover and cook the cauliflower, you can cover towards the end and cook on low flame only.

3. Add salt towards the end when the dish is almost done.

I have made mistakes in the past where my cauliflower was all soggy and I didn’t like it at all and that’s how I learnt my lessons.  If you follow the above tips, the texture should be perfect.

Aloo Gobi Recipe

This recipe is vegan just like so many other Indian recipes. I had never heard the term “vegan” till about 2 years ago and now when I think about it, I literally grew up eating vegan all the time. India is primarily a “vegetarian country” where we eat simple lentils, rice and veggies everyday and almost all of it is vegan. So enjoy this spicy potatoes and cauliflower vegan recipe from India and I hope you like it.

 

Method

Heat 2 teaspoon of oil in a pan on medium heat. Add cauliflower florets and fry for 2-3 minutes and then add the sliced potatoes.

Fry on medium-low flame for 10-12 minutes till potatoes and cauliflower have some brown spots on them.

Drain on a tissue paper and set aside.

Aloo Gobi Recipe-Step-1

In the same pan heat 1.5 teaspoon of oil on medium heat and add cumin seeds and let them crackle.

Add the onions and cook for 2-3 minutes or till onion is translucent.

Add the ginger-garlic paste.

Aloo Gobi Recipe-Step-2

Cook for another 3-4 minutes or till the raw smell of ginger and garlic goes away.

Add the chopped tomatoes.

Cook for 2 minutes till tomatoes are little soft.

Aloo Gobi Recipe-Step-3

Once the tomatoes are little soft, add turmeric powder, red chilli powder, coriander powder and amchur (mango powder). Cover the pan and let the masala cook for 5-6 minutes.

Now add the potatoes and cauliflower to it and mix.

Add chopped coriander leaves and give a good mix.

Aloo Gobi Recipe-Step-4

Add some garam masala and cook the potato and cauliflower on medium-low heat for 5-6 minutes.

Add salt and cover the pan and cook for additional 6-8 minutes on low flame or till the potato and cauliflower are tender but not soggy.

Garnish with some more coriander leaves.

Aloo Gobi Recipe-Step-5Serve aloo gobi with naan, paratha or roti.

Aloo Gobi

* Add lots of coriander leaves to your aloo gobi, it adds a lot to the flavor.

* You can even deep fry the potatoes and cauliflower till they are completely cooked and then add them to the masala. But deep frying = more calories so it’s not the way I make aloo-gobhi at home regularly.

* You can cook the dish with ghee (clarified butter) or even butter.

* Adjust spice levels to taste.

* You can also sprinkle some kasuri methi (dried fenugreek leaves) on top for added flavor.

Aloo Gobi - Potatoes & Cauliflower

Serves: 2-3

Aloo Gobi - Potatoes and cauliflower cooked with onion, tomatoes & spices is a popular Indian recipe. [Vegan]
Ingredients
  • 2 potatoes, medium, sliced or cubed
  • 1 cauliflower, medium, cut into small florets
  • 1 onion, medium, chopped
  • 2 tomatoes, medium, chopped
  • ½ teaspoon cumin seeds
  • 1.5 teaspoons ginger-garlic paste
  • ¼ + ⅛ teaspoon turmeric powder
  • ¼ + ⅛ teaspoon dry mango powder (amchur)
  • ¼ teaspoon red chili powder or to taste
  • ¼ teaspoon garam masala powder
  • ½ teaspoon coriander powder
  • 3-4 teaspoons oil
  • fresh coriander leaves
  • salt, to taste
Instructions
  1. Heat 2 teaspoon of oil in a pan on medium heat. Add cauliflower florets and fry for 2-3 minutes and then add the sliced potatoes.
  2. Fry on medium-low flame for 10-12 minutes till potatoes and cauliflower have some brown spots on them.
  3. Drain on a tissue paper and set aside.
  4. In the same pan heat 1.5 teaspoon of oil on medium heat and add cumin seeds and let them crackle.
  5. Add the onions and cook for 2-3 minutes till translucent.
  6. Add the ginger-garlic paste and cook for another 3-4 minutes or till the raw smell goes away.
  7. Add the chopped tomatoes and cook for 2 minutes till they are little soft.
  8. Add turmeric powder, red chilli powder, coriander powder and amchur (mango powder).
  9. Cover the pan and let the masala cook for 5-6 minutes and then add the potatoes and cauliflower to it and mix.
  10. Add chopped coriander leaves and give a good mix.
  11. Add garam masala and cook the potato and cauliflower on medium-low heat for 5-6 minutes.
  12. Add salt and cover the pan and cook more additional 6-8 minutes on low flame or till the potato and cauliflower are tender but not soggy.
  13. Garnish with some more coriander leaves and serve hot with any Indian bread.

 Aloo Gobi

Aloo-Gobi-Collage

11 thoughts on “Aloo Gobi – Potatoes & Cauliflower

  1. I loved this dish! Easy to follow and i’m glad i followed the steps! I didn’t have mango powder and my husband can’t handle to much spice, so i didn’t add the chili, upped the tumeric and garam masala and added more tomatoes. perfect!

  2. Made it for the 1St time as a side dish with khuri kitchri, and I also added a few slit green chillies…. Smells amazing!

  3. Absolutely amazing, thank you for the recipe! I had to add two cups of water as my potatoes wouldn’t cook otherwise but still… so flavourfull, I’ll be definitely making it again.

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