Enjoy this simple, spicy Aloo Gobi made with potatoes and cauliflower.
introduction
Aloo Gobi is a warm, home-style Indian dish. It uses few ingredients and cooks fast. It is good for weeknight meals and for guests. If you want other vegetable ideas, try this balsamic roasted mushrooms with herby kale mashed potatoes for a different side.
why make this recipe
- It is simple and quick.
- It uses common pantry spices.
- It works for vegetarian and vegan meals.
- It tastes rich and warming without long effort.
how to make Aloo Gobi
Start by cutting the potatoes and cauliflower to similar sizes so they cook evenly. Cook them in ghee or oil with spices until the vegetables are soft and the spices smell good. For a meal with protein, serve Aloo Gobi alongside baked chicken drumsticks with potatoes and slaw or any cooked lentils.
Ingredients :
4 medium Potatoes (waxy variety preferred), 1 medium Cauliflower, 2 tablespoons Ghee (or oil for vegan option), 1 medium Onion (sliced, yellow preferred), 4 cloves Garlic (minced), 1 tablespoon Ginger (grated), 1 teaspoon Ground Cumin (substitute with cumin seeds if desired), 1 teaspoon Ground Coriander, 1/2 teaspoon Turmeric, 1 tablespoon Amchoor (Dried Mango Powder) (can substitute with lemon juice), 1 teaspoon Garam Masala, 1/2 teaspoon Red Chili Flakes (adjust to taste), 1 cup Passata (Tomato Purée) (or canned tomatoes), 2 tablespoons Tomato Paste, 1/2 cup Water (use broth for added flavor), to taste Salt, to taste Black Pepper
Directions :
Preparation Steps
- Wash and peel the potatoes. Cut them into 1-inch cubes.
- Break the cauliflower into small florets. Rinse and drain.
- Heat ghee or oil in a large pan over medium heat.
- Add sliced onion and cook until soft and light brown.
- Stir in minced garlic and grated ginger. Cook 1 minute until fragrant.
- Add ground cumin, ground coriander, turmeric, and red chili flakes. Stir for 30 seconds.
- Add tomato paste and passata. Mix and let it simmer 2 minutes.
- Add potatoes and cauliflower. Stir to coat with the spice-tomato mix.
- Pour in water or broth. Cover and cook 10–15 minutes, stirring once, until vegetables are tender.
- Add amchoor or lemon juice, garam masala, salt, and pepper. Stir and cook 1–2 minutes more.
- Taste and adjust salt, chili, or amchoor as needed. Serve hot.
how to serve Aloo Gobi
Serve hot with plain rice, roti, or naan. Top with fresh cilantro if you like. For dessert after this savory dish, a light sweet like Beignet Lovers Delight works well.
how to store Aloo Gobi
- Cool completely before storing.
- Put in an airtight container. Refrigerate up to 4 days.
- Freeze for up to 3 months in a freezer-safe container.
- Reheat on the stove with a splash of water or in the microwave until hot.
tips to make Aloo Gobi
- Cut potatoes and cauliflower to similar size for even cooking.
- Use waxy potatoes so they hold shape.
- Cook on medium heat to avoid burning spices.
- If you like more tang, add extra amchoor or a squeeze of lemon at the end.
- For a crisp finish, roast the cauliflower and potatoes first, then toss with the sauce.
variation (if any)
- Add peas for a Gobi Matar style dish.
- Use coconut milk instead of passata for a creamier, milder version.
- Make it dry by cooking longer with the lid off to evaporate liquid.
- Add cumin seeds at the start for a toasted flavor.
FAQs
Q: Can I make this vegan?
A: Yes. Use oil instead of ghee.
Q: Can I use frozen cauliflower?
A: Yes. Thaw and drain, but reduce added water as frozen cauliflower releases moisture.
Q: How do I make it less spicy?
A: Reduce or skip the red chili flakes and use mild garam masala.
Q: Can I add other vegetables?
A: Yes. Peas, carrots, or bell peppers work well if cut to similar size.
Conclusion
For a related cauliflower and peas recipe that is also spicy and vegan, see Gobi Matar (Cauliflower & Peas) Recipe – A Spicy Vegan Curry.
Aloo Gobi
Ingredients
Method
- Wash and peel the potatoes, and cut them into 1-inch cubes.
- Break the cauliflower into small florets, rinse, and drain.
- Heat ghee or oil in a large pan over medium heat.
- Add sliced onion and cook until soft and light brown.
- Stir in minced garlic and grated ginger. Cook for 1 minute until fragrant.
- Add ground cumin, ground coriander, turmeric, and red chili flakes. Stir for 30 seconds.
- Add tomato paste and passata. Mix and let it simmer for 2 minutes.
- Add potatoes and cauliflower. Stir to coat with the spice-tomato mix.
- Pour in water or broth. Cover and cook for 10–15 minutes, stirring once, until vegetables are tender.
- Add amchoor or lemon juice, garam masala, salt, and pepper. Stir and cook for 1–2 minutes more.
- Taste and adjust salt, chili, or amchoor as needed. Serve hot.