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Aloo Gobi

Aloo Gobi Recipe

Aloo Gobi Recipe
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Servings: 3
Course: Main Course
Cuisine: Indian
Ingredients Method Notes

Ingredients
  

  • 2 medium potatoes peeled and cut into about 1.5cm cubes
  • 1 medium cauliflower about 600 gms, cut into small florets
  • 2 tbsp oil or ghee
  • 1 tsp cumin seeds
  • 1 medium onion finely chopped
  • 1 tbsp fresh ginger grated
  • 1 small green chili chopped (optional)
  • 1 tsp turmeric powder
  • 1 tsp ground coriander
  • 1/2 tsp red chili powder adjust to taste
  • Salt to taste
  • 2 tsp garam masala reduce if you want to reduce the heat
  • Chopped fresh cilantro to garnish

Method
 

Instructions
  1. Toast cumin seeds: In a large skillet or wok, heat oil over medium heat. Add cumin seeds and let them sizzle for 30 seconds.
  2. Sauté aromatics: Add chopped onion and cook until softened and golden, about 4 minutes. Stir in ginger, and chili, and cook for 1 minute until fragrant.
  3. Add spices: Sprinkle in turmeric. Stir for 30 seconds to bloom.
  4. Add vegetables: Stir in the potatoes and salt, sauté for 3 minutes then add cauliflower florets. Toss..
  5. Cover and cook: Reduce heat to medium, cover, and cook for 4 minutes, then add the rest of spices, toss again to coat. Cover and cook again for 7-10 minutes, stirring occasionally, until the vegetables are tender and lightly golden in spots. Add a splash of water if the pan gets too dry.
  6. Finish: Cook uncovered for 1–2 more minutes to evaporate if there is any water. Taste and adjust salt if needed.
  7. Garnish: Top with chopped cilantro and a squeeze of lemon juice just before serving.

Notes

Tips for success
  • Cut cauliflower in somewhat equal size so it cooks at the same rate as the potatoes.
  • Avoid overcooking—you want the cauliflower to be tender but still hold its shape.
  • Use a wide pan so the vegetables sauté instead of steaming.
What to serve with Aloo Gobi
  • Roti, naan, or paratha
  • A side of dal or cucumber raita for a complete Indian-style meal
Storage & Leftovers
  • Fridge: Store in an airtight container for up to 4 days.
  • Reheat: In a skillet or microwave with a splash of water if needed.
  • Freezer: Yes! If you are cooking for freezing, would recommend taking cooking partially as Cauliflower softens slightly after freezing, but still tastes great.