Aloo gobi or cauliflower with spiced potatoes is a traditional Indian dish served as a side dish with rice, or as an accompaniment to flatbread. This recipe is flavorful, soothing, vegan, and simply the finest aloo gobi you’ve ever had! Aloo gobi is often served with fresh coriander leaves and chopped onion and is usually spiced with garam masala and turmeric.
What is aloo gobi?
Aloo gobi, this famous Indian meal is made with potatoes, cauliflower, onions, tomatoes, and spices. This dish can be cooked in a variety of ways, including using simply onions, only tomatoes, or no onion-tomato at all. I also cook it in various ways depending on what ingredients I have handy in my kitchen. The aloo gobi recipe I’m providing today is one of my favorites. It has onions, tomatoes, ginger, garlic, and spices, to name a few ingredients.
Notable Ingredients at a Glance
Cauliflower/ Gobi: Fresh and tender florets are delicious and simple to prepare. To get rid of any worms, I always blanch the cauliflower with a pinch of turmeric beforehand. If you don’t like gobi, you can use broccoli as a substitute.
Potato: For the greatest results, use fresh young potatoes with less starch. I simply washed and chopped the potatoes. To shorten the cooking time, parboil the potatoes first.
Other Ingredients: Add onion, tomato, ginger paste, and green chilies for that authentic Indian curry taste.
You can also add fresh coriander leaves for garnishing, but add only if you can get hold of it. There is no need to stress out if you can’t find.
Spices: Garam masala powder, coriander powder, turmeric powder, and red chili powder are the most basic spice powders you’ll need. Among whole spices, you will need cumin seeds, cinnamon, and bay leaves.
Salt: Add salt as per requirement. If you are boiling the potatoes before, add some salt in the water the potatoes, in that case, will taste a lot better.
Water: Use water as per the consistency of the gravy, you are wishing for.
Oil: Mostly, these authentic Indian dishes are cooked in mustard oil. But, any neutral oil of your choice can be used. In addition, more oil is required to shallow fry the cauliflower and potatoes.
How to prepare aloo gobi?
In a large pan or kadhai (wok), heat the oil of your choice and shallow fry the cauliflower and potatoes. Fry until the potatoes turn golden, and the cauliflower is equally roasted. Once done, remove them from the oil and set them aside.
In the meanwhile, form a fine paste, by combining the onion, tomatoes, and ginger.
In the same pan, heat 4 tablespoons of oil. Once the oil is hot, add the cinnamon stick, cumin seeds, green chilies, and bay leaves. Allow the cumin seeds to crackle before adding the tomato, onion, and ginger paste.
Fry the masala for 2 minutes on medium heat, then add salt, coriander powder, cumin powder, and turmeric powder, and keep frying for another 5 to 7 minutes, or until the masala darkens and the raw scent disappears.
Now, add the fried cauliflower and potatoes to the masala and mix the cauliflower and potatoes very well with it.
Cover it and cook (without water) for 2 minutes. (Be cautious so that the masala doesn’t burn.)
Once the masala is completely cooked, add 1 cup of water, give it a good stir, and cook for at least 10 minutes, covered.
Note: Cauliflower cooks much faster outside of India, so you may not require 10 minutes. Check that the cauliflower is done but still firm and that the potatoes are cooked. For that, you can also add potatoes first and cauliflower after some time.
If you want the curry to be a bit juicy, add little water at this point and bring it to a boil. There is no need to add any more water if you want it dry.
End by adding the garam masala and combining thoroughly. Garnish with fresh coriander leaves and serve hot with rice or flatbread.
Some expert tips for preparing aloo gobi
- To enhance the flavor you can also sprinkle some Kasuri methi (dried or fresh). Lots of chopped cilantro leaves can provide a lot of flavor to your aloo gobi.
- You can also deep fry the potatoes and cauliflower until completely cooked before adding them to the masala. However, deep frying adds calories, so I don’t make aloo-gobhi this method on a regular basis.
- To impart a perfect taste, adjust the spice levels.
An all time favorite – simple and comforting. Gluten-free, vegan.
- 1 Cauliflower/gobi – medium size cut into medium florets
- 2 Potato – medium peeled and cut into cubes
- 1 Onion – small roughly chopped
- 3 Tomato – medium size roughly chopped
- 1 tbsp Ginger paste
- 2 Green chilli – slit lengthwise
- ½ cup Fresh coriander leaves
- 1 tsp Cumin/Jeera seeds
- 1 inch Cinnamon
- 2 nos. Bay leaves
- 1 tbsp Coriander/Dhania powder
- 1 tsp Cumin/Jeera powder
- 1 tsp Turmeric/Haldi powder
- 1 tsp Red chilli powder
- 1 tsp Garam masala powder
- 1 tsp Salt
- 2 cups Water
- 4 tbsp Oil
- Heat oil in a wide pan or kadai (wok), and fry the cauliflower and potatoes. Potatoes will be golden and cauliflower will be browned somewhat evenly. Take them out of oil and keep them aside.
- Blend the onion, tomatoes, ginger and make a fine paste.
- Now in the same pan add 4tbsp oil- heat it and add the cinnamon stick, cumin seeds, green chillies and bay leaves. Let the cumin seeds crackle and then add the tomato-onion paste.
- Fry for 2 minutes on medium heat and then add salt, coriander powder, cumin powder, turmeric powder and fry the masala for 5 to 7 minutes till the masala darkens and the raw smell goes away.
- Now add the fried cauliflower and potatoes. Mix the cauliflower and potatoes very well with the masala. Cover and let it cook ( without water) for 2 minutes. Keep an eye so the masala doesn’t burn.
- Now add 1 cup water, give it a good stir and cover and cook for at least 10 minutes. (Note: cauliflower outside of India cooks much faster so you may not need 10 minutes. Check that cauliflower is cooked but kind of firm and potatoes are cooked)
- If you want a little curry in your dish you can add water at this stage and give it a good boil. If you want it dry then no need to add any more water. Once done sprinkle garam masala and mix well.
- Serve garnished with fresh coriander.
Additional oil is needed to shallow fry the cauliflower and potatoes.
Keywords: aloo gobi