Are you craving something delicious and healthy? Look no further than this Aloo Gobi recipe. This Indian vegetable dish is a sautéed cauliflower with potatoes that will tantalize your taste buds with its exquisite flavor and aroma.
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Growing up, this is one of the most common dishes my mom made often. Kids love cauliflower, potato, and peas, so we would really enjoy this dish. The best thing is, that it is very easy to make into variations. So, every time you make it, it's like eating a new dish.
In just a few easy steps, you can have a delightful aloo gobi that will impress your friends and family. Don't be afraid to experiment with different spices and flavors to make it your own. Once you've tried this recipe, you'll be making it again and again. So what are you waiting for? Get cooking and enjoy the mouth-watering aloo gobi today!
Why make this recipe
- Not only does Aloo Gobi taste amazing, but making it at home has its own unique benefits. When you make this dish in your own kitchen, you have complete control over the ingredients and can customize it to your liking.
- You can also ensure the quality of the ingredients, especially the vegetables, and know exactly what is going into your meal.
- In addition to the benefits of cooking at home, the ingredients in Aloo Gobi are also incredibly healthy. Both cauliflower and potatoes are low in calories and high in nutrients, making this dish a great addition to a well-balanced diet. Cauliflower is packed with antioxidants and fiber, while potatoes are rich in vitamins and minerals like vitamin C and potassium.
- If you're looking to make some substitutions or tweaks to the recipe, there are plenty of options available to cater to your dietary needs or preferences. For example, you can swap out regular potatoes for sweet potatoes or use different spices to adjust the flavor profile to your liking.
- Overall, there are many reasons to make homemade Aloo Gobi - from the flexibility to customize the recipe to the health benefits of the ingredients. So next time you're in the mood for a delicious and nutritious meal, try making this mouth-watering dish in your own kitchen.
- Serve it on its own with Indian flatbread or basmati rice for a meal on its own, or serve it alongside other main courses such as chicken curry or biryani.
Ingredients and substitutes
- Potatoes - I like using red roasting potatoes that cook to tender and still hold their shape. Having said that any potatoes will work for this dish as well.
- 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.
- Tomatoes - Add a nice sweetness and tanginess to the dish. Use fresh ripe red tomatoes for the best taste. Canned tomatoes make a thick gravy as a base, but can be used if that's what you prefer.
- Ginger garlic - When it comes to Indian food, you must use fresh garlic cloves and fresh ginger. The dry ginger or garlic powders are not the same.
- Spices - I am using homemade curry powder and garam masala but you can certainly use store-bought. And if you don't have curry powder, you can use individual spices such as red chili powder or cayenne pepper, coriander powder, cumin powder, and turmeric powder.
- Optional ingredients -
- Veggies - You can also add green peas and diced carrots to the veggies. In fact, you can also add fresh green spinach in the last 5 minutes of cooking.
- Spices - This dish is made differently in different parts of India. Some common variations you will find are crackling ½ teaspoon mustard and ½ teaspoon cumin seeds in oil before sautéing the onions. Or, add ½ teaspoon fenugreek leaves (Kasuri methi) with the veggies for a slightly bitter flavor and green chili for extra spice. You can also finish the dish with a sprinkle of dry mango powder called amchur.
- Creamy aloo gobi - If you are serving this as a main course over rice, you can also add 2 tablespoon of Greek yogurt or sour cream at the end of cooking.
- Substitution - If you're looking to substitute any of the ingredients, a few options are available. For instance, if you're not a cauliflower fan, you could use broccoli instead. Similarly, if you want to reduce your carb intake, you could try using sweet potatoes instead of regular potatoes. And if you're sensitive to spicy foods, you could skip the red chili powder altogether or use a milder alternative
How to prepare aloo gobi
- Sauté - Add the oil and onions in a saute pan or large skillet on medium heat. Sauté the onions until almost translucent. Then, add the grated ginger and minced garlic along with curry leaves. Sauté for 2 minutes more.
Pro tip - You can also add ½ teaspoon of mustard seeds and cumin powder to the oil for a smokey flavor.
- Spices - Next, add the curry powder, garam masala, and chopped tomatoes. Saute on medium-low heat for 2 minutes, mashing the tomatoes as you go.
Pro tip - The tomato juices will prevent the spices from burning and create a puree to coat the veggies. - Veggies - Next, add the chopped potatoes and cauliflower. Combine well. Season with salt and pepper then add ¼ cup of water.
Pro tip - The vegetables will release enough liquid to cook, but if necessary, add a few tablespoons of water to prevent them from burning during cooking.
- Cook - Cover the pan with a lid and cook on medium-low heat for about 8 to 10 minutes, stirring a few times in between, until the veggies are fork-tender.
Pro tip - Keep the heat to medium-low. Otherwise, all the liquid will evaporate and the veggies will start to burn on the bottom. - Garnish - Finally, add the lemon juice and chopped cilantro. Stir well. Taste and adjust seasoning. Garnish with fresh cilantro before serving.
Serving suggestions
To truly impress your guests with your aloo gobi, consider some unique serving suggestions.
- A simple garnish of fresh cilantro leaves adds a pop of color and a bright herbal flavor.
- This can be served as a vegetarian or vegan main course with flatbread such as chapati, roti, or naan.
- You can even serve it over basmati rice. Simply add a little more water to make some gravy to serve with rice.
- I also love to serve this as a side dish with my meat main courses, such as chicken curry, lamb, or beef curry as well as with chicken or lamb biryani.
- For a healthier option, opt for quinoa or cauliflower rice instead.
Tips for success
These tips can help ensure that your dish comes out flavorful and satisfying every time.
- Firstly, make sure to use fresh spices and herbs. The quality of your spices can greatly affect the flavor of your dish. It's also important to sauté the spices well to help release their full flavor.
- Cut the veggies into similar size pieces so they cook around the same time.
- Give your aloo gobi enough time to cook. This dish requires a slow and steady cooking process to ensure that the flavors from the different ingredients infuse together. Don't rush the process by turning up the heat or leaving out an ingredient.
- Don't be afraid to add a little extra oil or ghee. Adding a little bit more oil or ghee can help prevent the potatoes and cauliflower from sticking to the pan and it adds a richness to the dish.
- Lastly, don't forget to taste and adjust your seasoning as needed. The best way to ensure the perfect flavor is to taste your dish and adjust the salt, chili powder, or other seasoning as needed.
Variations
- Aloo gobi matter - add ½ cup green peas to the veggies at the final 5 minutes of cooking.
- Aloo gobi saag - add 2 cups chopped spinach at the final 5 minutes of cooking.
- Vegan Aloo gobi curry - add ½ cup coconut milk instead of the water.
- Creamy (malai) aloo gobi - add 2 tablespoon of Greek yogurt or sour cream at the end of cooking.
- Restaurant-style aloo gobi - Saute a few cashews before the onions, garlic, and ginger. Once you add the tomato and spices, blend the mixture to a smooth paste. Pour the paste back into the pan and add veggies. Cook until tender.
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This aloo gobi will last in the fridge for up to 4 to 5 days. You can also freeze it in an airtight container in the freezer for up to a month.
The preparation time for aloo gobi varies depending on the recipe and experience of the cook. On average, it takes about 30-40 minutes to prepare the dish, with an additional 20-30 minutes for cooking time.
While cauliflower is the traditional vegetable used in aloo gobi, broccoli can be substituted for a delicious twist on the recipe. Keep in mind that broccoli has a milder flavor than cauliflower, so adjust your seasoning accordingly.
Aloo gobi can be made as spicy or mild as you prefer. The level of spiciness can be adjusted by adding or reducing the amount of chili powder or fresh chilies in the recipe.
Aloo gobi can be made in advance and stored in the refrigerator for up to three days. Reheat the dish in a microwave or on a stovetop, adding a splash of water if the sauce has thickened during storage.
Aloo Gobi is not only a flavorful and satisfying meal, but it also offers some impressive health benefits. The cauliflower in the dish is a great source of fiber, which can promote healthy digestion and help maintain a healthy weight. Additionally, cauliflower is packed with antioxidants and anti-inflammatory compounds that can help reduce the risk of chronic diseases such as cancer and heart disease.
Potatoes, another key ingredient in Aloo Gobi, are often maligned for being high in carbohydrates and calories. However, they are also a good source of vitamin C, vitamin B6, and potassium. Vitamin C is important for boosting the immune system, while vitamin B6 and potassium are essential for maintaining healthy brain and nerve function.
When you combine the benefits of both cauliflower and potatoes in Aloo Gobi, you get a dish that is not only delicious but also nutritious. And with the option to customize the recipe to your dietary needs or preferences, it's a dish that can easily fit into a variety of healthy eating plans. So, whether you're a vegetarian, vegan, or simply looking for a flavorful and healthy meal, Aloo Gobi is definitely worth a try.
A close relative but not the same. While aloo gobi pairs potatoes with cauliflower, aloo mattar combines potatoes with peas for a flavorful vegetarian side dish. The dish comes together quickly and can be served as a standalone side or as an accompaniment to other Indian dishes.
However, if you're craving the creamy texture of aloo gobi, stick with the original recipe. Aloo mattar's sauce is thinner and lighter compared to aloo gobi's thick and hearty sauce. Both dishes are delicious in their own right, so why not try making both and see which one becomes your go-to recipe?
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Printable Recipe
Aloo Gobi - Indian Potato Cauliflower Curry
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Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Ingredients
- 1 lb (450 g) Cauliflower florets (1 medium chopped into 1-inch florets )
- ½ lb (250 g) Potatoes (2 large chopped into 1-inch cubes )
- 2 tablespoon Cooking oil
- 1 tablespoon Ghee ((optional) )
- 1 large Onion (finely chopped)
- 4 large Garlic cloves (minced )
- 3 inch Fresh ginger (grated)
- 5-6 Curry leaves (optional)
- ½ cup Tomato (chopped)
- 2 tablespoon Curry powder ((substitute below) )
- ¼ tsp Garam masala ((my homemade recipe here))
- 1 teaspoon Kosher salt
- ¼ teaspoon Black pepper powder
- 1 tablespoon Lemon juice. (or lime juice)
- ¼ cup Fresh cilantro leaves (chopped plus more for garnish )
Substitute for curry powder
- 1 tablespoon Coriander powder
- 1 teaspoon Cumin powder
- ¼ teaspoon Turmeric powder
- 1 teaspoon Paprika powder
- 1 teaspoon Cayenne pepper powder
Instructions
- Saute - In a saute pan or skillet on medium heat, add the oil and onions. Saute the onions until almost translucent. Then, add the grated ginger and minced garlic along with curry leaves. Saute for 2 minutes more. Pro tip - You can also add ½ teaspoon of mustard seeds and cumin powder to the oil for a smokey flavor.2 tablespoon Cooking oil, 1 tablespoon Ghee, 1 large Onion, 4 large Garlic cloves, 3 inch Fresh ginger, 5-6 Curry leaves
- Spices - Next, add the spices, and chopped tomatoes. Sauté on medium-low heat for 2 minutes, mashing the tomatoes as you go. Pro tip - The tomato juices will prevent the spices from burning and create a puree to coat the veggies.½ cup Tomato, 2 tablespoon Curry powder, ¼ teaspoon Garam masala
- Veggies - Next, add the chopped potatoes and cauliflower. Combine well. Season with salt and pepper then add ¼ cup of water. Pro tip - The vegetables will release enough liquid to cook, but if necessary, add a few tablespoons of water to prevent them from burning during cooking.1 lb Cauliflower florets, ½ lb Potatoes, 1 teaspoon Kosher salt, ¼ teaspoon Black pepper powder
- Cook - Cover the pan with a lid and cook on medium-low heat for about 8 to 10 minutes, stirring a few times in between, until the veggies are fork-tender. Pro tip - Keep the heat to medium-low. Otherwise, all the liquid will evaporate and the veggies will start to burn on the bottom.
- Garnish - Finally, add the lemon juice and chopped cilantro. Stir well. Taste and adjust seasoning. Garnish with fresh cilantro before serving.1 tablespoon Lemon juice., ¼ cup Fresh cilantro leaves
Recipe Notes & Tips
- Firstly, make sure to use fresh spices and herbs. The quality of your spices can greatly affect the flavor of your dish. It's also important to sauté the spices well to help release their full flavor.
- Cut the veggies into similar size pieces so they cook around the same time.
- Give your aloo gobi enough time to cook. This dish requires a slow and steady cooking process to ensure that the flavors from the different ingredients infuse together. Don't rush the process by turning up the heat or leaving out an ingredient.
- Don't be afraid to add a little extra oil or ghee. Adding a little bit more oil or ghee can help prevent the potatoes and cauliflower from sticking to the pan and it adds a richness to the dish.
- Lastly, don't forget to taste and adjust your seasoning as needed. The best way to ensure the perfect flavor is to taste your dish and adjust the salt, chili powder, or other seasoning as needed.
Variations
- Aloo gobi matter - add ½ cup green peas to the veggies at the final 5 minutes of cooking.
- Aloo gobi saag - add 2 cups chopped spinach at the final 5 minutes of cooking.
- Vegan Aloo gobi curry - add ½ cup coconut milk instead of the water.
- Creamy (malai) aloo gobi - add 2 tablespoons of Greek yogurt or sour cream at the end of cooking.
- Restaurant-style aloo gobi - Sauté a few cashews before the onions, garlic, and ginger. Once you add the tomato and spices, blend the mixture to a smooth paste. Pour the paste back into the pan and add veggies. Cook until tender.
Nutrition Information
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
Homemade aloo gobi is not only a flavorful and aromatic dish but also a healthy choice for your diet. With the right ingredients and tips, you can easily make the perfect aloo gobi that will impress your loved ones. Don't be afraid to experiment with different spices to make it your own and try out our serving suggestions to elevate the dish. As you savor the delicious taste of this Indian vegetable dish, remember that aloo gobi is more than just food; it is an experience to be shared. So, grab your apron and get cooking today. As the famous Indian proverb says, "Let's share a meal and make memories together."
Julianne
This was delicious and fairly easy to make! I followed the recipe exactly. I also added 1/2 cup frozen green peas at the end as rec for aloo gobi matter because I love peas. Your curry powder recipe was helpful. I may increase the amount of spices next time as I used a whole large head of cauliflower, and it may have been more than a pound in the end. It also took about 20 min for the veggies to finally become tender.
Veena Azmanov
Thank you for the lovely feedback, Julianne. Happy you enjoyed this recipe. Yes, you can definitely up or lower the quantity of spices.
L Brown
This was excellent! I will make it again and again.My simmering time with lid on was ~20-25 minutes and I did add a splash of water a couple of times to keep the bottom from scorching too much as was suggested. It was a perfect side to the Chickpea Masala and Butter chicken dishes.Thank you!
Veena Azmanov
Thank you, L Brown.