Aloo Gobi

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A fragrant and colourful South Asian vegetarian dish with potatoes and cauliflower

Prep Time20

Cook Time20

Course: Main Course, Side Dish, Vegetarian

Cuisine: Indian, Pakistani

Keyword: aloo gobi, easy indian curry recipe, how to make aloo gobi, indian curry, make your own indian take out, potato and cauliflower, potato and cauliflower curry, vegetarian curry recipe, what is aloo gobi

Servings: as a side dish

Calories: 168kcal

Ingredients

2 large potatoes choose a hard variety like red or white
1 small cauliflower or half a large
1 onion
2-3 tsp vegetable oil start with 2, add more if needed
1 chunk ginger size of a thumb
2 cloves garlic or more if cloves are small
1 cup chopped tomato
2 Tbsp water if needed to add moisture
½ tsp cumin seeds
½ tsp turmeric
¼ tsp ground cayenne pepper use more for a spicier dish
¼ tsp garam masala
1 tsp ground cumin
large handful chopped cilantro save some for garnish
salt and pepper to taste

Instructions

Peel and chop potatoes. Clean and cut cauliflower into similar sized pieces as potatoes.
Cook potato chunks in salted boiling water for 5-6 minutes. Add cauliflower and cook 2-3 more minutes. Drain well and rinse with cold water to stop cooking.
Chop onion. Peel and mince garlic and ginger.
Heat oil in large skillet to medium. Add cumin seeds and fry until starting to crackle. Add onion and sauté for a few minutes. Add garlic and ginger, continue to cook until fragrant but not darkening.
Add turmeric, cayenne, garam masala and cumin. Fry for a few minutes to bring out the flavours. Add more oil if needed, if too dry. You want it to be more like a paste.
Add drained potatoes and cauliflower, turn heat up slightly and stir fry for a few minutes until starting to get some colour.
Chop tomatoes. Add to pan, along with some water if necessary, just enough so the dish isn't too dry. Stir well. Add chopped cilantro, cover with lid and reduce heat to medium-low. Cook for 5-7 minutes, tasting and adding more salt as needed, until vegetables are fork tender but not mushy.
Serve hot and garnish with more fresh cilantro if desired.

Notes

Nutritional information is based on 4 servings as a side dish.

Nutrition