Aloo Gobi Recipe (Indian Cauliflower Potato Curry)
This aromatic aloo gobi recipe has a straightforward cooking process, easy-to-find ingredients and a quick prep time. Knowing how much time I have spent studying cooking in India, my readers and students have been begging me for my coveted vegan recipe. Now the best aloo gobi in the galaxy is all yours!
Servings: 7 cups
Calories: 117kcal
Cost: $8.50
Ingredients
- 2 medium-sized russet potatoes peeled and 2 cm. diced (2 ½ cups cut)
- 2 tablespoons canola oil vegetable oil, or sunflower oil
- 1 teaspoon brown mustard seeds
- 1 teaspoon cumin seeds
- 1 large cauliflower cut into bite size pieces (4 cups cut)
- 1 cup onion diced
- 2 teaspoons garlic minced
- 1 teaspoon ginger grated
- 2 green chilies hari mirch, minced
- 1 teaspoon garam masala or Madras curry powder
- 1 teaspoon dried kasuri methi optional
- ½ teaspoon turmeric
- 1 teaspoon amchur
- 1 teaspoon Kashmiri red chili powder
- ¼ cup cilantro chopped
- 1 cup tomato puree
- 1 teaspoon salt or to taste
To garnish (optional):
- Fresh cilantro leaves
- Strips of green chili
- Finely minced red onion
Instructions
- Steam or boil the diced potatoes until just tender, about 10 to 12 minutes. Drain and set aside.
- Heat the oil over medium-high heat in large sauté pan, or medium size, non-reactive Dutch oven. After 90 seconds when the oil is hot, add the mustard seeds and cumin seeds, allowing them to sizzle and pop for a few seconds until fragrant.
- Add the cauliflower florets and diced onion. Stir well and cook for five to seven minutes until the onions are softened and the cauliflower begins to tenderize and become lightly golden all around.
- Reduce the heat to medium and stir in the minced garlic, grated ginger, green chilies, garam masala, dried kasuri methi (if using), turmeric, amchur, and Kashmiri red chili powder. Cook for 2-3 minutes, allowing the spices to bloom and coat the vegetables.
- Add the chopped cilantro, tomato puree, cooked potatoes and salt to the pan, stirring to combine. Cook over medium-low heat for another 4-6 minutes until the cauliflower is fully tender.
- Transfer the aloo gobi into an attractive serving dish, or portion into bowls over rice. Garnish with fresh cilantro leaves, strips of green chili, and finely minced red onion if desired. Serve hot.
Notes
🍟 Slice 'n Dice or Pay the Price:
Keep your potatoes and cauliflower florets in similar sizes for even cooking. When boiling or steaming the potatoes, remember that they’ll cook more when added to the cauliflower, so don’t overcook them until they start falling apart.
🍅 Tomato Tweakery:
Use canned tomato puree (sometimes called "tomato sauce” but not marketed as marinara), but skip ones with basil or other ingredients that might clash with the flavors. If you use salted tomato puree, adjust the salt in the recipe to avoid over-salting.
🍲 Don’t Skimp on the Pan:
A thick-bottomed Dutch oven is ideal for this sabji. If using a thin pan, stir frequently with a metal spoon to prevent burning, or deglaze with a bit of water as needed.
Nutrition
Calories: 117kcal | Carbohydrates: 19g | Protein: 2g | Fat: 4g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Sodium: 391mg | Potassium: 468mg | Fiber: 2g | Sugar: 4g | Vitamin A: 234IU | Vitamin C: 11mg | Calcium: 25mg | Iron: 2mg