Aloo gobhi is a dry-style North Indian curry of potatoes and cauliflower cooked with ginger, garlic and warm spices. It is a weeknight staple that pairs well with roti, daal and rice. This recipe serves 4.
Prep: 15 minutes | Cook: 25 minutes | Serves: 4
Ingredients
- 1 medium cauliflower, cut into florets
- 3 medium potatoes, cut into 2 cm cubes
- 3 tbsp oil
- 1 tsp cumin seeds
- 1 onion, chopped
- 1 tbsp ginger-garlic paste or 1 tbsp fresh grated ginger plus 3 cloves garlic
- 2 tomatoes, chopped
- 1 tsp coriander powder, 1/2 tsp turmeric, 1 tsp chili powder, 1 tsp salt
- 1 tsp garam masala and 1/2 tsp amchur
- Cilantro to finish
Method
- Heat the oil and add the cumin seeds until they sizzle.
- Add the onion and cook 5 to 6 minutes until golden. Add the ginger and garlic for 1 minute.
- Add the tomatoes, turmeric, coriander, chili and salt. Cook until soft, about 5 minutes.
- Add the potatoes and cook 5 minutes. Add the cauliflower and mix well.
- Cover and cook on low for 12 to 15 minutes, stirring occasionally. Add a splash of water only if sticking.
- Uncover, add the garam masala and amchur, and cook 2 minutes to dry out.
Tips
- Avoid adding too much water, or the vegetables will go mushy.
- Cut potatoes smaller than the cauliflower so they cook at the same speed.
- For crisp edges, roast the cauliflower first and fold it in at the end.
Serving ideas
Serve with roti or paratha, a bowl of daal and a cooling raita. It also works well in lunch boxes.
Order it
Aloo Gobhi is on the menu at Aldergrove Indian Bistro and in our lunch thalis. See our menu and catering options for vegetarian buffets.
FAQ
Is aloo gobhi vegan? With oil rather than ghee, yes.
Can I make it ahead? Yes. It reheats well the next day.