Aloo Gobi with Cauliflower and Potato Curry Recipe
Aloo Gobi is a flavorful medley of tender potatoes and cauliflower, cooked with warming spices, onions, and tomatoes for a dish that’s comforting, aromatic, and full of rich, homemade taste. Perfect with rice or roti, it brings bold flavors to any table.
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Servings: 4
Calories: 200kcal
Ingredients
- 2 to 3 tablespoons oil
- 1½ cups potatoes about 2 medium, cubed into ¾-inch pieces
- 2 cups 180 grams cauliflower florets, chopped to roughly 1½ inches
- ¾ to 1 cup onions about 1 medium, finely chopped
- ¾ to 1 cup tomatoes about 2 medium, finely chopped, or ¼ cup tomato puree, or 2 tablespoons tomato paste mixed with 3 tablespoons water
- ½ tablespoon fresh ginger peeled and minced or grated
- ½ tablespoon garlic 3 to 4 cloves, minced or pressed
- 1 green chili slit or chopped (optional)
- 2 tablespoons coriander leaves finely chopped
- ½ to ¾ teaspoon salt to taste
- ½ teaspoon cumin seeds jeera
- ¾ to 1¼ teaspoon Kashmiri red chili powder adjust to taste
- ¼ teaspoon turmeric powder
- 1 to 1½ teaspoons garam masala adjust to taste
- ¾ to 1 teaspoon coriander powder
- ½ to ¾ teaspoon roasted cumin powder jeera powder
- 1 tablespoon kasuri methi dried fenugreek leaves, optional
- ½ to 1 teaspoon amchur dried mango powder, optional
- Lemon juice to serve (optional)
Instructions
Preparation:
- Chop the cauliflower into uniform 1½-inch florets. Soak them in warm water for 3 to 4 minutes, then rinse thoroughly and drain well.
- Cut the potatoes into ¾-inch cubes and keep them submerged in a bowl of water. This helps them retain moisture and cook evenly later.
- Mince the ginger and garlic, then set aside for later use.
Cooking the Aloo Gobi:
- Heat oil in a wide pan over medium heat. Add cumin seeds and allow them to sizzle and release their aroma.
- Stir in the minced ginger and garlic. Sauté for 30 seconds until fragrant.
- Add the chopped onions and cook, stirring occasionally, until they turn translucent.
- Now add the drained potato cubes and green chili. Stir-fry for 2 to 3 minutes. Cover the pan and cook over low to medium heat until the potatoes are halfway cooked, stirring occasionally. If needed, sprinkle a little water to help them cook faster.
- When the potatoes are slightly tender but not fully done, add the cauliflower florets. Stir-fry for 3 minutes to coat the florets in the aromatic base.
- Add the red chili powder, turmeric, roasted cumin powder, garam masala, and coriander powder. Mix well to distribute the spices evenly.
- Sprinkle 2 to 3 tablespoons of water over the vegetables or around the edges of the pan to maintain moisture. Stir gently to combine.
- Cover and cook the mixture, checking and stirring every few minutes, until both the potatoes and cauliflower are nearly fork-tender. Add salt and continue to cook on low heat, covered, until the potatoes are completely soft. The vegetables will release moisture, helping everything cook through—be careful not to overcook the cauliflower; it should remain slightly crisp yet fully cooked.
- Add in the tomatoes and kasuri methi. Increase the heat to medium-high and cook, stirring often, until the raw tomato smell dissipates and the mixture thickens slightly. This should take about 2 to 4 minutes. Add a touch more oil at this stage if the mixture feels too dry.
- If using, sprinkle amchur for a tangy lift. Finish with a handful of fresh coriander leaves and a squeeze of lemon juice if desired.
- Serve hot with roti, naan, paratha, or steamed rice for a comforting, flavorful meal.
Nutrition
Calories: 200kcal
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