Spiced Potatoes with Cauliflower. This Aloo Gobi is packed with flavors, super comforting, vegan and simply the best aloo gobi you will ever have!
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.
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 has countless vegetarian recipes that I grew up eating. 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 7-8 minutes till potatoes and cauliflower have some brown spots on them.
Drain on a tissue paper and set aside.
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 minutes or till onion is translucent.
Add the ginger-garlic paste.
Cook for another 2 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.
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 2-3 minutes.
Now add the potatoes and cauliflower to it and mix.
Add chopped coriander leaves and give a good mix.
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 6-7 minutes on low flame or till the potato and cauliflower are tender but not soggy. If you feel the masala is sticking, you may add some water. Add 1 tablespoon at a time and only add enough to cook the veggies. I did not add any water in mine.
Garnish with some more coriander leaves.
Serve aloo gobi with naan, paratha or roti.
If you’ve tried this Aloo Gobi Recipe then don’t forget to rate the recipe! You can also follow me on Facebook and Instagram to see what’s latest in my kitchen!
Aloo Gobi - Potatoes & Cauliflower
Ingredients
- 2 potatoes medium, sliced or cubed
- 1 cauliflower medium, cut into small florets
- 1 onion medium, chopped
- 2 tomatoes medium, chopped
- 1/2 teaspoon cumin seeds
- 1.5 teaspoons ginger-garlic paste
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon dry mango powder amchur
- 1/4 teaspoon red chili powder or to taste
- 1/4 teaspoon garam masala powder
- 1 teaspoon coriander powder
- 3-4 teaspoons oil
- 2 tablespoons chopped cilantro
- salt to taste
Instructions
- 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 7-8 minutes till potatoes and cauliflower have some brown spots on them.
- Drain on a tissue paper and set aside.
- 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 minutes till translucent.
- Add the ginger-garlic paste and cook for another 2 minutes or till the raw smell goes away.
- Add the chopped tomatoes and cook for 2 minutes till they are little soft.
- Add turmeric powder, red chilli powder, coriander powder and amchur (mango powder).
- Cover the pan and let the masala cook for 2-3 minutes and then add the potatoes and cauliflower to it and mix.
- Add chopped coriander leaves and give a good mix.
- Add garam masala and cook the potato and cauliflower on medium-low heat for 5-6 minutes.
- Add salt and cover the pan and cook more additional 6-7 minutes on low flame or till the potato and cauliflower are tender but not soggy. If you feel the masala is sticking, you may add some water. Add 1 tablespoon at a time and only add enough to cook the veggies. I did not add any water in mine.
- Garnish with some more coriander leaves and serve hot with any Indian bread.
Notes
- Add lots of chopped cilantro 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.
- Adjust spice levels to taste.
- You can also sprinkle some kasuri methi (dried fenugreek leaves) on top for added flavor.
Nutrition
Aloo Gobi
This dish might be one of the best recipes that i have tried. it is flavor, flavor and flavor. With some bread to get all the good stuff it becomes the nectar of the gods (yes, that good)
This was just absolutely delicious. A lot of little steps, but oh so worth it! Loved by my whole family. Will make it again and again.
I made this exactly as written and it is one of the best written, best tasting recipes that I have ever tried!
Note for beginners: to make the ‘ginger garlic paste’ you don’t have to grind anything in a mortar and pestle or bother to buy it prepared, just finely grate about a thumb sized piece of fresh ginger and 2 cloves of garlic and mix them together. Also, don’t ‘rush the spices’, let them cook down as described in the recipe so seeds soften and the flavors blend.
For those that like to savor even more complex flavors, try adding a teaspoon of savory and sweet chutneys on the plate before serving. I’d suggest coriander chutney for those that like cilantro. Usually it’s about med. hot, but vary by brand. You can find these at local Asian markets and on line. I’ve tried several brands of store bought and on-line. To me, ‘Kerala Curry’ brands from NC taste closest to homemade with no dyes or preservatives. Store bought brands like Swad have dyes and preservatives, but were ok in flavor. Also, try and apple or mango type sweet chutneys. It’s amazing how complex and satisfying the flavors are especially for those new to a vegan diet!
Best ever Manali. thank you so much. I think the amchur lifts it over and above and I use lots of dhania. Eat it with chapattis.
Very nice, thanks.
Thank you for your splendid step by step instructions. Your Aloo Gobi is wonderfully flavored
glad to know!
I follow many of your recipes.. And I am never disappointed. It always turns out the best. Made this today and it simply delicious. Thank you
welcome! 🙂
Love the recipes. Always reliable, well written and delicious when prepared.
LOVED this recipe! It was so perfectly spiced and complex in flavor. We used roasted Romanesco in lieu of cauliflower because that’s what we had and it was just perfect. Thanks for another stellar recipe.
The recipe is really good and taste delicious.
The proportions are spot on. Perfect. Recipe doesn’t work for me without added water. Stuff doesn’t cook in the prescribed time & only in 4 tsps oil (maybe if I added 5-6 tsps?). I added a cup of water and the cauliflower & potatoes were still underdone after 15 minutes (7-8 minutes final cooking recommended in this recipe).
It depends on how you cut the potatoes and cauliflower. I have mentioned to cut the cauliflower small. The total time is not 7 minutes- i first fry the potatoes and cauliflower for 7 to 8 minutes, then they are cooked for another 5-6 minutes and then after adding salt another 6-7 minutes. That’s 20 minutes or more, if you chop them to the correct size, they will easily get cooked. Also this recipe does work for me without adding any water, I have always made it this way. You can always add water if you want, it’s mentioned in the recipe ” If you feel the masala is sticking, you may add some water. Add 1 tablespoon at a time and only add enough to cook the veggies”. Thank you for trying.
Excellent recipe, tried and true. My personal tweak is to run both cauliflower and potatoes, mixed with a bit of olive oil, under the broiler to get some browning on the surface, instead of pan frying. Then I cook the recipe exactly as written.
I’ll try it…It turns out yummy sabji.. whenever i try this recipe..my family very like it… Thank you for sharing this yummy sabji
Absolutely delicious! Sprinkled on a little dry peanut chutney my friend Nalini made, part of a holiday package of her homemade Indian goodies, and served with cucumber raita and naan.
This was good, though I had to extend the last cooking time a bit and add a couple tablespoons of water. I didn’t have fresh tomatoes, so I used one cup of canned diced tomatoes. Maybe it was too much, as my dish turned out much redder than this and didn’t remind me of restaurant-style aloo gobi. I also thought this was WAY more than 2 servings – more like 4 – and would have been about 6 if I had prepared more dishes along with it! Still, it was tasty and for my first time making it, I was pleased.
Wow! Best Indian recipe I have ever tried. Fantastic!!!
glad to know!