Cauliflower curry with spices in a white bowl

Aloo Gobi Recipe (Potato and Cauliflower)

ByZeeshan Ashiq
Jump to recipeRead the FAQ

Aloo gobi is a dry curry of potatoes and cauliflower cooked with cumin, turmeric and fresh tomato. It is a staple of Pakistani and Indian home cooking.

This version keeps the vegetables firm and well coated, never mushy.

Why you will like this version

  • Vegan and gluten-free.
  • Ready in 40 minutes.
  • Firm vegetables, not mushy.

What is aloo gobi?

Aloo is potato and gobi is cauliflower. The vegetables are cooked together with spices in a covered pan, using steam rather than water.

Ingredients that matter

  • Cauliflower florets: cut into even, medium pieces.
  • Waxy potatoes: hold their shape.
  • Ginger, cumin and turmeric: the core flavors.

Tips to avoid mushy aloo gobi

  • Cut the potatoes slightly smaller than the cauliflower so they cook together.
  • Do not add much water.
  • Stir gently and cook covered on low heat.

Aloo Gobi Recipe

Aloo Gobi

Dry curry of potatoes and cauliflower with cumin, turmeric and tomato.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 3 tbsp oil
  • 1 tsp cumin seeds
  • 1 onion chopped
  • 1 tbsp ginger-garlic paste
  • 1 tomato chopped
  • 1 tsp salt adjust to taste
  • 1/2 tsp turmeric
  • 1 tsp coriander powder
  • 1 tsp red chili powder
  • 2 medium potatoes peeled, cut in 3/4 inch cubes
  • 1 medium cauliflower cut in florets
  • 1/4 cup water
  • 1 tsp garam masala
  • 2 tbsp fresh coriander chopped

Method
 

  1. Heat the oil and add the cumin seeds. Add the onion and cook until golden, about 6 to 7 minutes.
  2. Add the ginger-garlic paste and tomato and cook for 5 minutes until soft.
  3. Add the salt, turmeric, coriander and chili powder and stir for 1 minute.
  4. Add the potatoes and cauliflower and stir to coat. Add the water, cover and cook on low for 15 minutes, stirring gently once or twice.
  5. Uncover and cook for 3 to 5 minutes until dry and the vegetables are tender. Add garam masala and coriander and serve.

Notes

Serve with roti and daal.

Frequently asked questions

Can I use frozen cauliflower?

Yes, but add it later as it cooks faster.

How do I make it drier?

Cook uncovered for the last 5 minutes.

What do I serve it with?

Roti, daal and raita.

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