Aloo Gobi

Aloo Gobi

Tender potatoes and cauliflower simmered with turmeric, cumin, and ginger until fragrant.

Total 45 min Makes 4 servings Calories 210/serving

Dietary

Vegan, Vegetarian, Pescatarian, Wheat free, Dairy free, Nut free, Halal, Kosher

This North Indian classic pairs golden potatoes and cauliflower florets with a warm blend of turmeric, cumin, and coriander. Cooked dry-style rather than in a heavy sauce, it stays light yet deeply spiced, making it a staple side for weeknight dals or festive thalis. Serve with rice or warm roti to soak up the lightly spiced pan juices.

Ingredients

  • 3 tablespoons vegetable oil
  • 1 teaspoon cumin seeds
  • 1 teaspoon ginger, grated
  • 1 green chile, minced
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon garam masala
  • 1 pound russet potatoes, peeled and cut into 1-inch cubes
  • 1 pound cauliflower, cut into small florets
  • 1 tomato, diced
  • 1 1/2 teaspoons salt
  • 1/4 cup water
  • 2 tablespoons fresh cilantro, chopped

Method

  1. Heat the oil in a 9-inch skillet or wide sauté pan over medium heat. Add the cumin seeds and cook until they sizzle and turn fragrant, about 30 seconds.

  2. Stir in the grated ginger and minced green chile, and cook until fragrant, about 30 seconds.

  3. Add the turmeric, ground coriander, ground cumin, and cayenne. Stir quickly for 15 seconds to bloom the spices without burning them.

  4. Add the potatoes and cauliflower to the pan and toss well to coat evenly in the spiced oil.

  5. Stir in the diced tomato, salt, and water. Cover the pan and cook over medium-low heat, stirring occasionally, until the potatoes and cauliflower are tender, 20 to 25 minutes.

  6. Uncover and cook an additional 3 to 5 minutes to let excess moisture evaporate and edges of the vegetables lightly brown.

  7. Sprinkle with garam masala and toss gently to combine.

  8. Garnish with chopped cilantro and serve warm.

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    Aloo Gobi

    This North Indian classic pairs golden potatoes and cauliflower florets with a warm blend of turmeric, cumin, and coriander. Cooked dry-style rather than in a heavy sauce, it stays light yet deeply spiced, making it a staple side for weeknight dals or festive thalis. Serve with rice or warm roti to soak up the lightly spiced pan juices.

    45 min 4 servings 210 cal

    Ingredients

    • 3 tablespoons vegetable oil
    • 1 teaspoon cumin seeds
    • 1 teaspoon ginger, grated
    • 1 green chile, minced
    • 1 teaspoon ground turmeric
    • 1 teaspoon ground coriander
    • 1/2 teaspoon ground cumin
    • 1/4 teaspoon cayenne pepper
    • 1/2 teaspoon garam masala
    • 1 pound russet potatoes, peeled and cut into 1-inch cubes
    • 1 pound cauliflower, cut into small florets
    • 1 tomato, diced
    • 1 1/2 teaspoons salt
    • 1/4 cup water
    • 2 tablespoons fresh cilantro, chopped

    Method

    1. 1

      Heat the oil in a 9-inch skillet or wide sauté pan over medium heat. Add the cumin seeds and cook until they sizzle and turn fragrant, about 30 seconds.

    2. 2

      Stir in the grated ginger and minced green chile, and cook until fragrant, about 30 seconds.

    3. 3

      Add the turmeric, ground coriander, ground cumin, and cayenne. Stir quickly for 15 seconds to bloom the spices without burning them.

    4. 4

      Add the potatoes and cauliflower to the pan and toss well to coat evenly in the spiced oil.

    5. 5

      Stir in the diced tomato, salt, and water. Cover the pan and cook over medium-low heat, stirring occasionally, until the potatoes and cauliflower are tender, 20 to 25 minutes.

    6. 6

      Uncover and cook an additional 3 to 5 minutes to let excess moisture evaporate and edges of the vegetables lightly brown.

    7. 7

      Sprinkle with garam masala and toss gently to combine.

    8. 8

      Garnish with chopped cilantro and serve warm.