Aloo Gobi Recipe (Cauliflower Potato Curry)
A richly spiced North Indian classic combining tender potatoes and cauliflower florets, this Aloo Gobi is simmered in a medley of traditional spices and aromatics. Ideal when paired with roti, paratha, or a bowl of plain rice.
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Ingredients
- ¾ to 1 cup finely chopped onions 1 medium
- ½ to 1 teaspoon amchur dried mango powder, optional
- 2 tablespoons finely chopped coriander leaves
- ¾ to 1¼ teaspoon Kashmiri red chili powder to taste
- ½ to ¾ teaspoon roasted cumin powder
- 1 green chili slit or chopped (optional)
- ¼ teaspoon turmeric
- 2 to 3 tablespoons oil
- 1 to 1½ teaspoon garam masala
- 1 tablespoon kasuri methi dried fenugreek leaves
- ¾ to 1 cup finely chopped tomatoes 2 medium or alternatives: ¼ cup tomato puree or 2 tablespoons tomato paste mixed with 3 tablespoons water
- ½ tablespoon minced garlic 3 to 4 cloves
- ½ to ¾ teaspoon salt or to taste
- 2 cups cauliflower florets chopped to 1½ inch pieces
- 1½ cup cubed potatoes ¾ x ¾ inch
- ½ teaspoon cumin seeds
- lemon juice for garnish optional
- ½ tablespoon minced ginger ½ inch piece
- ¾ to 1 teaspoon coriander powder
Instructions
- Chop the cauliflower into 1½-inch florets and immerse in slightly warm water for 3 to 4 minutes. Drain and rinse thoroughly, then set aside. Cube the potatoes and keep them submerged in water to hasten cooking. Prepare ginger and garlic by mincing finely.
- Warm oil in a pan and add cumin seeds; once they begin to sizzle, incorporate ginger and garlic and sauté for 30 seconds. Add onions and cook until translucent. Introduce potatoes and green chili, stir-frying for 2 to 3 minutes. Cover and cook over low to medium heat until the potatoes are partially cooked, stirring occasionally and splashing water if needed.
- When the potatoes are halfway tender, add cauliflower florets and stir-fry for 3 minutes. Mix in turmeric, Kashmiri chili powder, roasted cumin powder, coriander powder, and garam masala. Sprinkle 2 to 3 tablespoons of water over the vegetables and blend thoroughly.
- Continue to cook covered, stirring intermittently until both vegetables are nearly fork-tender. Season with salt and simmer on a low flame until potatoes are fully cooked and cauliflower retains slight firmness.
- Add chopped tomatoes and crushed kasuri methi. Cook on medium to high heat until the tomatoes lose their raw aroma. Optionally, drizzle in a bit of oil for enhanced flavor. Cook for another 2 to 4 minutes until the masala is well integrated. Sprinkle amchur, if using, and finish with chopped coriander leaves and lemon juice as preferred.
Notes
Ensure not to overcook the cauliflower to preserve a slight crunch. This dish pairs excellently with any flatbread or rice.