Aloo gobi is a rustic North Indian recipe of potato and cauliflower cooked with lots of aromatic spices, a perfect side dish or as a vegetarian main dish.
Aloo Gobi Recipe
We're cooking up a new amazing side dish in the Chili Pepper Madness kitchen tonight, my friends. I think you're going to love this one.
If you're a fan of Indian cuisine, this is one you need to try.
It is called Aloo Gobi, and it's perfect for the spicy food lover.
What is Aloo Gobi?
Aloo Gobi is an Indian dish of spiced potato and cauliflower. The name literally translates to "potato cauliflower". It originates from Northern India, though is popular throughout India and beyond.
There are different ways to make it, depending on the region and how you want to serve it.
It can be more of a curry recipe, with the potato and cauliflower simmered in a gravy-like curry sauce, or it can be a dryer dish that focuses on the spices and is served more as a side dish.
This version is more of the dried version, with lots of spices and spicy chilies added to the mix, finished with fresh garam masala for an aromatic flavor boost.
We love it as a simple side to many different dishes. It's easy to customize and adapt to your own personal preferences.
I hope you enjoy it as much as we do.
Let's talk about how to make aloo gobi, shall we?
Aloo Gobi Ingredients
- Vegetable Oil.
- Cumin Seeds.
- Onion.
- Garlic.
- Ginger.
- Green Chilies. I love spicy peppers for this recipe. Use serrano, or local equivalent - you can use milder, if preferred.
- Potatoes. Peeled and chopped.
- Tomato.
- Cauliflower. Cut into florets.
- Seasonings. Turmeric, paprika, amchoor (dried mango powder), salt, garam masala for serving. If you can't find amchoor, stir in some lemon juice at the end instead. Try this homemade garam masala recipe.
- Fresh Cilantro. For garnish.
How to Make Aloo Gobi - the Recipe Method
Oil and Cumin. Heat the oil in a large pan to medium high heat. Add the cumin seeds and cook for 30 seconds to darken them.
Cook the Onion. Add the onion and stir. Cook for 3-4 minutes to soften.
Ginger, Garlic, and Chilies. Stir in the garlic, ginger, and chili peppers. Cook for 30 seconds to let the flavors bloom.
Cook the Potatoes. Add the potatoes and stir. Stir fry for 5 minutes to slightly soften the potatoes.
Tomatoes. Add the tomatoes and stir. Cook for 2-3 minutes.
Cauliflower and Seasonings. Add the cauliflower florets, turmeric, paprika, mango powder and salt to taste.
Simmer the Aloo Gobi. Stir, then reduce heat to medium-low and cook for 30 minutes, stirring occasionally. Cook covered if desired. Add a bit of water if the pan becomes too dry.
Cook times can vary, depending on the potatoes and cauliflower, so check and cook to your preferred level of doneness.
Finish with Garam Masala. Remove from heat and season with garam masala spice powder and lemon juice (if using in place of mango powder). Adjust with salt.
Garnish and Serve. Garnish with cilantro (chopped coriander leaves) and serve.
Boom! Done! Your aloo gobi is ready to serve. Easy enough to make, isn't it? Serve it as a flavorful side dish, or make an extra batch and serve it as your main.
Serving Aloo Gobi
Aloo gobi is typically served as a side dish, particularly when made this way, as more of a dry mix of spiced potato and cauliflower.
Serve it on the side of rice dished with roti.
If you prefer a creamier curried version, serve with rice and roti for soaking up the flavorful curry sauce.
Recipe Tips & Notes
- Blanch the Main Ingredients. As a time saver, you can quickly blanch the potatoes and cauliflower before cooking to soften them up slightly. This will save you some cooking time in the pan.
- Creamy Curried Aloo Gobi. You can make a curry version of this recipe by adding more tomato and 1/2 cup of water to the dish to simmer. The mix will make more of a curry sauce and the vegetables will become soft and delicious.
- Other Seasonings. You can adjust the seasonings to your own preference, and use other spices. Coriander powder is a nice addition, as is curry powder and/or curry leaves, bay leaves, Kashmiri chili powder or other more local chili powders. Also, try adding nuts, like cashews, for an extra flavorful touch.
- Add Proteins. You can easily add proteins to this dish to make it more of a full meal. Consider chickpeas, beans, or tofu. For a non-vegetarian version, consider chicken or seafood.
- Can You Freeze Aloo Gobi? Yes, you can freeze this curry, properly sealed in freezer-proof containers. It will last 3 months this way. Simply thaw and reheat when you're ready to serve.
Storage & Leftovers
Store any leftover aloo gobi in a sealed container in the refrigerator for up to 5 days. You can gently warm it in the microwave or in a pot with a splash of water to loosen it up and enjoy again.
You can freeze this dish in freezer containers for 3 months.
That's it, my friends. I hope you enjoy this aloo gobi recipe. Let me know if you make it. I'd love to hear how it turned out for you, and if you decided to spice it up!
Cookbook Recommendation
If you enjoy Indian cuisine, I recommend the following cookbook, which I used to adapt this recipe. It has a lot of great recipes.
- The Indian Cooking Course, by Monisha Bharadwaj (affiliate link, my friends!)
Tools Used For This Recipe
Amazon Affiliate links, my friends!
HexClad 12 Inch Hybrid Stainless Steel Wok Pan with Stay-Cool Handle - I've been loving this wok, makes stir frying and clean up so easy.
Try Some of My Other Popular Recipes
Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
Aloo Gobi Recipe (Indian Spiced Potato and Cauliflower)
Ingredients
- 1/4 cup vegetable oil
- 1 teaspoon cumin seeds
- 1 small onion chopped
- 1/2 teaspoon minced garlic
- 1/2 teaspoon minced ginger
- 2-3 spicy green chilies use serrano, or local equivalent - you can use milder, if preferred
- 2 medium potatoes peeled and chopped into 1-inch pieces
- 1 medium tomato chopped
- 1/2 head cauliflower chopped
- 1 teaspoon turmeric
- 1 teaspoon paprika or other red chili powder
- 1 teaspoon dried mango powder amchoor - use lemon juice as a substitute
- Salt to taste
- 1 teaspoon garam masala
- Fresh chopped cilantro for garnish
Instructions
- Heat the oil in a large pan to high heat. Add the cumin seeds and cook for 30 seconds to darken them.
- Add the onion and stir. Cook for 3-4 minutes to soften.
- Stir in the garlic, ginger, and chili peppers. Cook for 30 seconds to let the flavors bloom.
- Add the potatoes and stir. Cook, stirring occasionally, for 5 minutes to slightly soften the potatoes.
- Add the tomatoes and stir. Cook for 2-3 minutes.
- Add the cauliflower, turmeric, paprika, mango powder and salt to taste.
- Stir, then reduce heat to medium-low and cook for 30 minutes, stirring occasionally. Add a bit of water if the pan becomes too dry.
- Remove from heat and season with garam masala and lemon juice (if using in place of mango powder). Adjust with salt.
- Garnish with cilantro and serve.
Nutrition Information
GJM says
You knocked this one out of the park, my friend! To heck with having it as a side dish! I liked it so much, the 4 servings per recipe became 2 servings per recipe for me, with nothing else needed. (I'm glad it is not high in calories per serving!) This will definitely be one that I make regularly, as it is quick and easy, and only one skillet to clean. I might consider increasing the protein a tad to make a more complete meal by frying a couple of strips of bacon and crumbing them in at the end. Not quite as calorie friendly, but if I don't eat it all at once.....
And it is great to know that it will freeze well too. My tomatoes and peppers are now being picked from my garden. This is a perfect way to save the bounty.
Mike Hultquist says
Awesome!! Super happy you enjoyed it, and yes, it certainly works as a main. I love to hear it! Thanks for sharing. =)
Ian says
Hi I haven’t made this yet but I definitely will. One question, can I freeze the finished recipe?
Ian
Mike Hultquist says
Ian, yes, you can freeze this recipe for up to 3 months in proper containers. The potato and cauliflower might soften up a bit, but you'll still get all the flavor. Enjoy.