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Indian

Aloo Gobi

Aloo Gobi is a beloved North Indian vegetarian classic that brings together the hearty flavors of potatoes and cauliflower, spiced with aromatic turmeric, cumin, and coriander. Its comforting texture and vibrant spices make it a perfect dish for any occasion, from weeknight dinners to festive gatherings. The blend of tender vegetables and fragrant spices creates an irresistible harmony that appeals to both the palate and the senses.

This dish's origins trace back to Indian street food and home cooking, where it’s served in many households across North India. Its name, meaning 'potato cauliflower' in Hindi, reflects its main ingredients. Over time, Aloo Gobi has become a staple in Indian cuisine, celebrated for its simplicity, healthfulness, and bold flavors that make it a versatile and timeless favorite worldwide.

Prep time: 10 minCook time: 30 minTotal time: 40 minCalories: 200 kcal

Aloo gobi.jpg by Canterel is licensed under CC BY-SA 2.0

Ingredients

  • 2 tbsp vegetable oil
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1-inch piece fresh ginger, grated
  • 1 large tomato, chopped
  • 2 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp turmeric powder
  • 1/2 tsp chili powder (optional)
  • 1 lb potatoes, peeled and diced
  • 1 large cauliflower head, cut into florets
  • Salt to taste
  • Fresh cilantro, chopped (for garnish)
  • 1/2 cup water or vegetable broth

Instructions

  1. Heat the oil in a large skillet or wok over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
  2. Stir in the minced garlic and grated ginger; cook for another minute until fragrant.
  3. Add the chopped tomato, cumin, coriander, turmeric, and chili powder. Cook until the tomatoes soften and the mixture becomes fragrant, about 5 minutes.
  4. Mix in the diced potatoes and cauliflower florets, stirring to coat them with the spice mixture.
  5. Pour in water or vegetable broth, season with salt, and cover the skillet. Simmer on low heat for 15-20 minutes, or until the vegetables are tender.
  6. Remove the lid and cook for an additional 5 minutes to allow the sauce to thicken if needed.
  7. Taste and adjust salt or spices as desired.
  8. Garnish with chopped cilantro before serving.
  9. Serve hot with steamed rice or naan bread.