Aloo Gobi Recipe (Indian Spiced Potato and Cauliflower)
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.
Prep Time10 minutes mins
Cook Time40 minutes mins
Course: Side Dish
Cuisine: Indian
Keyword: cauliflower, garam masala, potatoes
Servings: 4
Calories: 127kcal
- 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
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.
Calories: 127kcal | Carbohydrates: 28g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 120mg | Potassium: 848mg | Fiber: 5g | Sugar: 6g | Vitamin A: 517IU | Vitamin C: 53mg | Calcium: 43mg | Iron: 2mg