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Indian aloo gobi with roasted cauliflower, potatoes, tomato, cilantro, and roti.

Indian Aloo Gobi (Spiced Potato and Cauliflower)

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Tender potatoes and cauliflower coated in tomato, ginger, and aromatic Indian spices.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Indian
Calories: 330
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Vegetables
  • 1/4 cup neutral oil
  • 1 medium cauliflower, cut into florets about 1 1/2 pounds
  • 3 medium yellow potatoes, peeled and cubed
  • 1 medium yellow onion, chopped
  • 2 medium Roma tomatoes, chopped
  • 1/2 cup water
Spices and Finish
  • 1 tsp cumin seeds
  • 1 tsp ground turmeric
  • 1 tsp ground coriander
  • 1/2 tsp Kashmiri chili powder
  • 1 tsp garam masala
  • 4 cloves garlic, minced
  • 1 inch fresh ginger, grated
  • 1 tsp kosher salt plus more to taste
  • 1/4 cup fresh cilantro, chopped
  • 1 medium lime, cut into wedges for serving

Equipment

  • Large skillet with lid
  • Chef's knife
  • Cutting board
  • Wooden spoon
  • Small bowl

Method
 

Brown the Vegetables:
  1. 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.
  2. Add the remaining oil and the cumin seeds. When they sizzle, add the onion and cook for 5 minutes until softened.
Build the Masala:
  1. Stir in the garlic, ginger, turmeric, coriander, chili powder, garam masala, and salt. Cook for 30 seconds.
  2. Add the tomatoes and cook for 5 minutes, stirring, until they soften into a thick mixture.
Finish and Serve:
  1. 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.
  2. Uncover and cook for 2 minutes to reduce any excess moisture. Scatter with cilantro and serve with lime wedges.

Nutrition

Calories: 330kcalCarbohydrates: 43gProtein: 8gFat: 16gSaturated Fat: 1gSodium: 520mgFiber: 8gSugar: 7g

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.