Authentic Aloo Gobi - Potatoes & Cauliflower
This homestyle aloo gobi is an easy Indian vegetarian dish made with potatoes, cauliflower and spices. Best enjoyed with warm rotis, this recipe is also vegan.
Servings: 2
Ingredients
- 2 tablespoons + 2 teaspoons oil divided, I used mustard oil
- 2 medium potatoes around 240 grams sliced into ¼ inch thickness
- 1 small head cauliflower around 280 grams , measure after removing the stems and leaves, cut into small florets
- ½ teaspoon cumin seeds
- 1 medium red onion around 200 grams , finely chopped
- 1 & ½ teaspoons ginger-garlic paste
- 2 medium tomatoes around 240 grams , finely chopped
- ½ teaspoon turmeric powder
- ½ teaspoon amchur dry mango powder
- ¼ teaspoon red chili powder add more to taste
- 1 teaspoon coriander powder
- ¼ teaspoon garam masala powder
- 2 tablespoons chopped cilantro + more to garnish
- ¾ teaspoon salt or to taste
Instructions
- Heat 1 tablespoon oil in a medium size heavy bottom pan or kadai. Once the oil is hot, add 1 small cauliflower florets (cut unto small ½ inch florets) and cook for 2 to 3 minutes. Then add 2 medium potatoes (¼-inch slices) and pan fry on medium-low heat for 7 to 8 minutes until the vegetables have some brown spots over them. Remove the vegetables on a plate lined with paper towel.
- To the same pan, now add the remaining 2 teaspoons oil on medium heat. Once the oil is hot, add ½ teaspoon cumin seeds and let them sizzle. Then add 1 medium onion (chopped) and cook for 2 to 3 minutes, stirring often until the onions are translucent.
- Then add 1 & ½ teaspoons ginger garlic paste and cook for 2 minutes or until the raw smell of ginger and garlic goes away. Next, add 2 medium tomatoes (chopped) and cook for 2 minutes until they are soft and pulpy.
- Once the tomatoes are little soft, add the ground spices- ½ teaspoon turmeric powder, ½ teaspoon amchur, ¼ teaspoon red chili powder and 1 teaspoon coriander powder. Stir and mix all the spices with the masala. Now, cover the pan and cook the masala on medium heat for 2 to 3 minutes.
- Toss in the pan-fried potatoes and cauliflower along with ¼ teaspoon garam masala and 2 tablespoons chopped cilantro. Mix well with a spatula, so that the vegetables are coated with the masala. Cook the vegetables uncovered on low-medium heat for 5 to 6 minutes, stirring often.
- Now, add ¾ teaspoon salt (or to taste) and stir well. Cover the pan now and cook for additional 8 to 9 minutes on low-medium heat, or until the vegetables are tender but not soggy. Open the lid in between and stir every minute or two. If you feel the masala is sticking to the pan, you may add some water,1 tablespoon at a time. I did not add any. Remove pan from heat and let it sit covered for 5 more minutes. Uncover, garnish with more cilantro and serve aloo gobi hot with rotis!
Video
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-gobi at home regularly.
- Adjust spice levels to taste.
- You can also sprinkle some kasuri methi (dried fenugreek leaves) on top for added flavor.
Nutrition
Calories: 304kcal | Carbohydrates: 52g | Protein: 12g | Fat: 7g | Sodium: 122mg | Potassium: 2111mg | Fiber: 13g | Sugar: 11g | Vitamin A: 1125IU | Vitamin C: 183.8mg | Calcium: 152mg | Iron: 9.1mg