India Aloo Gobi
Aloo gobi is a classic Indian dish made with potatoes (aloo) and cauliflower (gobi), seasoned with a fragrant blend of spices. Its origins lie in North India, but it has become a beloved dish across the country and among Indian food enthusiasts worldwide. This dry curry is known for its vibrant yellow color, derived from turmeric, and its balanced flavors of cumin, coriander, and garam masala. Aloo gobi is versatile and can be served as a side dish with rice and flatbreads such as roti or naan, or even as a main course. Naturally vegan, gluten-free, dairy-free, kosher, and halal, it is suitable for a variety of dietary preferences.
Recipe Servings: 4
Prep Time
10 minutes
Cook Time
30 minutes
Total Time
40 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 2 medium potatoes, peeled and diced
- 1 medium cauliflower, cut into florets
- 2 Tbsp (30 ml) vegetable oil
- 1 tsp (5 ml) cumin seeds
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 1-inch (2.5 cm) piece of ginger, minced
- 2 medium tomatoes, chopped
- 1 tsp (5 ml) turmeric powder
- 1 tsp (5 ml) ground coriander
- 1 tsp (5 ml) ground cumin
- ½ tsp (2 ml) chili powder (optional)
- ½ tsp (2 ml) garam masala
- Salt, to taste
- 2 Tbsp (8 g) fresh cilantro, chopped (for garnish)
Directions
- Peel and dice the potatoes, and cut the cauliflower into medium-sized florets. Set aside.
- Heat the vegetable oil in a large skillet or wok over medium heat. Add the cumin seeds and let them sizzle for about 30 seconds, until aromatic.
- Add the chopped onion and sauté for 2–3 minutes, until golden brown. Stir in the garlic and ginger, cooking for another 1 minute.
- Stir in the chopped tomatoes, turmeric, coriander, cumin, and chili powder (if using). Cook for 3–4 minutes, until the tomatoes break down and the mixture becomes a thick paste.
- Add the diced potatoes and cauliflower florets to the skillet. Mix well to coat them in the spice mixture. Cover and cook over medium heat for 15–20 minutes, stirring occasionally, until the vegetables are tender. Add a splash of water if the mixture becomes too dry.
- Once the vegetables are cooked, sprinkle garam masala over the dish and mix well. Adjust the salt to taste.
- Remove from heat and garnish with chopped fresh cilantro. Serve warm with roti, naan, or rice.
Notes
- For added flavor, squeeze a bit of lemon juice over the dish before serving.
- To make the dish spicier, increase the amount of chili powder or add a chopped green chile.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently before serving.
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