Aloo Gobi is a popular Indian vegetarian dish featuring potatoes (aloo) and cauliflower (gobi) cooked with aromatic spices. This simple yet flavorful recipe is loved for its comforting, homestyle taste. Perfect for weeknight dinners, it’s both vegan and gluten-free, making it a great choice for various dietary preferences. Learn how to make this classic Aloo Gobi recipe with step-by-step instructions that capture the authentic flavors of North Indian cuisine.
Ingredients List
- 2 medium potatoes, peeled and diced
- 1 medium cauliflower, cut into florets
- 2 tablespoons oil (vegetable or mustard oil)
- 1 large onion, finely chopped
- 2 tomatoes, chopped
- 1 tablespoon ginger-garlic paste
- 1 teaspoon cumin seeds
- 1 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1/2 teaspoon red chili powder (adjust to taste)
- 1/2 teaspoon garam masala
- Salt to taste
- 2 tablespoons fresh cilantro, chopped (for garnish)
- 1/4 cup water (optional, for a moist curry)
Instructions
- Prepare the Vegetables:
- Wash and cut the cauliflower into small florets. Dice the potatoes into medium-sized cubes.
- Heat the Oil:
- In a large pan, heat oil over medium heat. Add cumin seeds and let them splutter.
- Sauté the Onions:
- Add chopped onions to the pan and sauté until they turn golden brown.
- Add Ginger-Garlic Paste:
- Stir in the ginger-garlic paste and cook for 1-2 minutes until the raw smell disappears.
- Cook the Tomatoes:
- Add chopped tomatoes and cook until they soften and oil starts separating from the mixture.
- Add Spices:
- Sprinkle turmeric powder, coriander powder, and red chili powder. Mix well to coat the onions and tomatoes with spices.
- Add Potatoes and Cauliflower:
- Add diced potatoes and cauliflower florets to the pan. Mix well with the spice mixture.
- Cover and Cook:
- Cover the pan with a lid and cook on low heat for 15-20 minutes, stirring occasionally, until the vegetables are tender. If needed, add a little water to prevent sticking.
- Finish with Garam Masala:
- Once the vegetables are cooked, sprinkle garam masala and mix well. Cook for another 2 minutes.
- Garnish and Serve:
- Garnish with chopped cilantro and serve hot.
Tips and Variations
- Add Peas: For a variation, add a handful of green peas during cooking for extra color and nutrition.
- Adjust Spices: Feel free to adjust the spice levels according to your taste preference.
- Use Ghee: For a richer flavor, replace some oil with ghee.
Nutritional Information
- Calories: Approximately 180 per serving
- Carbohydrates: 28g
- Protein: 4g
- Fat: 7g
Storage and Reheating Instructions
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat in a pan over medium heat or microwave until warmed through. Add a splash of water if needed.
Serving Suggestions
- Serve Aloo Gobi with warm rotis, naan, or steamed basmati rice. It pairs well with a side of yogurt or pickle for added tang.
Frequently Asked Questions
- Can I make Aloo Gobi without tomatoes?
- Yes, you can skip tomatoes or replace them with a teaspoon of lemon juice for tanginess.
- Is Aloo Gobi vegan?
- Yes, this dish is naturally vegan as it uses plant-based ingredients.
- How do I prevent the cauliflower from getting mushy?
- Cook on low heat and avoid over-stirring to keep the cauliflower florets intact.
Learn about the benefits of using turmeric in cooking.
Try this authentic Aloo Gobi recipe and bring a taste of India to your home! Let us know in the comments how it turned out, and don’t forget to share it with friends and family.