Aloo gobi is a classic Indian home-style dish of potatoes and cauliflower cooked with tomatoes, ginger, and warming spices. It is simple, fragrant, and satisfying enough to anchor a meal.
Give the cauliflower and potatoes enough space to brown, then let the tomato-spice mixture coat everything without turning the vegetables soft or saucy.
Cut the potatoes and cauliflower into similar-sized pieces so they finish together; add a splash of water only if the pan starts to catch.
Serving Suggestions
Serve warm with roti, rice, lime wedges, sliced red onion, and fresh cilantro.
Recipe Notes
Aloo gobi keeps refrigerated for up to 4 days. Reheat it in a skillet over medium heat so the edges regain some texture.
Indian Aloo Gobi (Spiced Potato and Cauliflower)
Tender potatoes and cauliflower coated in tomato, ginger, and aromatic Indian spices.
Ingredients
Equipment
Method
Brown the Vegetables:
- Heat half of the oil in a large skillet over medium-high heat. Add the cauliflower and potatoes and cook for 8 to 10 minutes, stirring occasionally, until lightly browned. Transfer to a plate.
- Add the remaining oil and the cumin seeds. When they sizzle, add the onion and cook for 5 minutes until softened.
Build the Masala:
- Stir in the garlic, ginger, turmeric, coriander, chili powder, garam masala, and salt. Cook for 30 seconds.
- Add the tomatoes and cook for 5 minutes, stirring, until they soften into a thick mixture.
Finish and Serve:
- Return the cauliflower and potatoes to the skillet. Add the water, cover, and cook over medium-low heat for 12 to 15 minutes, stirring once or twice, until tender.
- Uncover and cook for 2 minutes to reduce any excess moisture. Scatter with cilantro and serve with lime wedges.
Nutrition
Notes
- Do not overcrowd the skillet when browning the vegetables; use two batches if necessary.
- For a drier aloo gobi, leave the lid off for the final few minutes.
