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 recipe is outstanding! Sooo good. We’ve made this a few times now and it’s a favorite. I buy medium potatoes and cut them into 8ths. The potato cubes cook perfectly as per your directions.
glad to know!
Just a heads up – I substituted a can of Ro-Tel tomatoes with chilis for the chopped tomatoes and it turned out pretty good (if I do say so myself)
Same. All I have is Ro-tel. 😂 Really good, though.