Aloo Gobi Masala Recipe Cauliflower Potato Stir-Fry

Indian Cauliflower Potato Stir-Fry – Aloo Gobi

This very popular Indian classic is called aloo gobi masala and simply means Indian cauliflower potato stir-fry. A simple, easy and effortless recipe is perfect when you need a side dish or the entree for a vegetarian or vegan meal. Can be served with rice, chapati or on its own for a gluten-free meal.

Growing up Indian, this is one of the most common dishes my mom made often. Kids love cauliflower and potato stir-fry so we would really enjoy this dish every time she made it.

This is one of my favorite Indian vegetarian meals. Often when I want to go low carb or lose a few pounds I tend to go vegetarian or eat more veggies. This one does two things – it gives me the option to eat more veggies but also not just salad. The spices add a whole new dimension to eating veggies for me.

Of course, my kids love potatoes, cauliflower, and Indian food so this also makes a great dish for us as a whole family. I use my homemade curry powder so that means I know exactly how much spices are in there and what my kids can handle.

About this recipe

It’s really the most simple vegetarian or vegan dish you can make. There is not much to do other than chopping a few veggies. The whole recipe for preparing and cooking comes together in less than 30 minutes. Which means you can eat a nice Indian meal in less than 30 minutes.

Now, if my mom was making this she’d add more stuff like cumin seeds, mustard seeds, curry leaves, green chilies, and ghee. But I like to make this fuss-free and easy with things that are easily available to me on hand away from Indian. I know that a long list of ingredients is usually what gets people to back off when they want to try something but feel overwhelmed by the recipe. This recipe uses just what you need to make this a wow Indian meal.

Serve it with rice or chapati. Nowadays you get frozen paratha or roti in the supermarket that is ideal for quick meals like this one. Back when I lived and worked in Singapore as a flight attendant, I’d come back home after 7 days to an empty fridge. Tired and hungry these quick parathas were such lifesavers. Once paratha and a little pickle are all I needed to quench my Indian food craving. Ah well, those were the days.

Let’s talk ingredients and substitutes (Save/Pin)

• Potatoes – you don’t necessarily need any specific type. Just pick one that you love. Having said that, ideally, it would be great to use roasting potatoes because they cook soft but still hold their shape very well. Personally, I like my potatoes really soft, tender and I even don’t mind when they lose their shape a bit.
• Cauliflower – I’ve only ever used the white cauliflower but these days the market is full with a few more varieties and why not? try any you like.
• Indian spices– If you love Indian food a good curry powder and garam masala is a must-have spice mix in the pantry. You can buy these off the shelf in almost every supermarkets these days. Of course, if you like making your own spice blends then you must try my recipe for making these homemade. Caution though – once you start making homemade spice mixes – you will find it very hard to go back to commercial brands (it’s a huge difference) Here are my recipes for curry powder spice mix and garam masala spice mix.

How to Make Aloo Gobi Masala or Indian Spiced Potatoes and Cauliflower (Save/Pin)

Tools

• Chopping boardand Kitchen Knife
• Skillet
• Spatula
• Serving dish

 Method:

• Chop all potatoes into one-inch cube pieces.
• Break the cauliflower florets into smaller pieces similar to the potatoes
• Chop the onions finely, mince the garlic and grate the ginger.
• To the skillet add oil – on low heat
• Saute ginger and garlic for only 30 seconds on low heat
• Add in the onions and a pinch of salt.

• Saute until onions are translucent – about 2 minutes.
• Add the tomatoes and the curry powder and garam masala.
• Saute a minute
• Add 2 tbsp water and continue to cook on low until you get a nice aroma from the spices.

• Next, add the potatoes and cauliflower.
• Give it a good stir making sure it’s all coated well with the spices.
• Add salt, pepper and 1/4 cup water – mix well.

• Let cook for about 10 minutes on medium-low heat with a lid on (covered)
• Open the lid and continue to cook for another 10 minutes without the lid (uncovered)

• Stir occasionally. Add a few tbsp of water only if necessary to prevent sticking.
• The potatoes and cauliflower should be cooked but still, hold their shape
• Once the potatoes and cauliflower are cooked – add the lemon juice and cilantro.

• Check and adjust seasoning.
• Enjoy!

Frequently asked questions

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Aloo Gobi Masala Recipe or Indian Cauliflower Potato Stir-Fry

Author: Veena Azmanov

5 from 5 votes

Print Pin Rate

Prep Time: 5 mins

Cook Time: 25 mins

Total Time: 30 mins

Calories: 174kcal

$5

Adjust Servings Here: 4 servings

Description

This very popular Indian classic is called aloo gobi masala and simply means Indian spiced potatoes and cauliflower. A simple, easy and effortless recipe is perfect when you need a side dish or the entree for a vegetarian or vegan meal. Can be served with rice, chapati or on its own for a gluten-free meal.

Equipment /Tools

• Saute Pan 5 Quats (Calphalon)
• Cutting boards
• Kitchen Knife
• Spatula

Ingredients

• 2 cups Potatoes chopped
• 4 cup Cauliflower florets chopped
• 2 tbsp Canola oil
• 1 tbsp Garlic minced
• 1 tbsp Ginger grated
• 1/2 cup Onion chopped
• 1/2 cup Tomato chopped
• 2 tbsp Curry powder (my homemade recipe here)
• 1/4 tsp Garam masala (my homemade recipe here)
• 1 tbsp Lemon juice.
• 1/4 cup Chopped Cilantro

Metric – US customary

ADJUST SERVINGS HERE – 4 servings

Conversions – Switch between Metric & US for other measurement options

Instructions

• Chop all potatoes into one-inch cube pieces.
• Break the cauliflower florets into smaller pieces similar to the potatoes
• Chop the onions finely, mince the garlic and grate the ginger.
• To the skillet add oil – on low heat
• Saute ginger and garlic for only 30 seconds on low heat
• Add in the onions and a pinch of salt.
• Saute until onions are translucent – about 2 minutes.
• Add the tomatoes and the curry powder and garam masala
• Saute a minute
• Add 2 tbsp water and continue to cook on low until you get a nice aroma from the spices.
• Next, add the potatoes and cauliflower.
• Give it a good stir making sure it’s all coated well with the spices.
• Add salt, pepper and 1/4 cup water – mix well.
• Let cook for about 10 minutes on medium-low heat with a lid on (covered)
• Open the lid and continue to cook for another 10 minutes without the lid (uncovered)
• Stir occasionally. Add a few tbsp of water only if necessary to prevent sticking.
• The potatoes and cauliflower should be cooked but still, hold their shape
• Once the potatoes and cauliflower are cooked – add the lemon juice and cilantro.
• Check and adjust seasoning.
• Enjoy!

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Nutrition Information

Calories: 174kcal | Carbohydrates: 23g | Protein: 5g | Fat: 7g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 44mg | Potassium: 854mg | Fiber: 6g | Sugar: 3g | Vitamin A: 255IU | Vitamin C: 66.9mg | Calcium: 77mg | Iron: 4.8mg

The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you

Keywords – aloo gobi, Cauliflower, Indian, Potatoes, Vegetarian

Did you make this recipe? I’d love to hear how it was.Mention @veenaazmanov or tag me on Instagram #veenaazmanov

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