Aloo Gobi - Sautéed Cauliflower and Potato

This Indian Sautéed cauliflower and potatoes dish is called aloo gobi. Cooked with onion and tomatoes along with curry powder, and garam masala this can be served as a vegetarian dish on its own or as a side dish along with other main courses.

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

About this recipe

It's the most simple vegetarian or vegan dish you can make in less than 30 minutes. I serve it with chapati for a quick meal.

Instead of using a long list of ingredients, I am using easy to find ready spices like curry powder and garam masala.

The secret to cooking good Indian food is to ensure you cook the ingredients really well. The onion, garlic, and ginger need to saute well. The spice need to cook until you have a wonderful aroma coming from them. So, don't rush, let it simmer.

Today, I served it with some quick chicken curry and chicken skewers and chapati

Ingredients and substitutes

• Potatoes - any potatoes will work for this dish and yet, using roasting potatoes works better because they cook soft but still hold their shape very well. Personally, I like my potatoes soft, tender, and can be almost mashed easily.
• 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 sweet and tanginess to the dish.
• Spices - I am using homemade curry powder and garam masala but you can certainly use store-bought

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Step by step instructions (pin)

• Using a sturdy chopping board and chefs knife cut potatoes into one-inch cubes. Separate the florets into similar size pieces as the potatoes.
• In a heavy bottom saute pan or skillet add oil on medium heat. Saute the ginger and garlic for 30 seconds.
• Add onions and a pinch of salt. Saute until onions are translucent (about 2 minutes)
• Next, add the tomatoes, followed by the curry powder and garam masala. Combine well.
• Add 2 tbsp water and continue to cook on low for 3 to 5 minutes until you have a nice fragrant smell from the cooking spices.
  Tip - the water prevents the spices from burning. But, if you add too much it won't cook the spices.

• Then, add the potatoes and cauliflower. Combine well. Season with salt and pepper.
• Cover and cook for about 10 minutes on medium-low heat - stirring often to ensure it does not stick to the bottom.
  Tip - vegetables will usually release enough liquid to cook but if necessary add ¼ to ½ cup to help cooking.
• When the cauliflower and potatoes are almost tender, cook open for another 10 minutes. 
  Tip - We cook it open now so all the moisture will evaporate. Aloo gobi is usually a dry dish.

• The potatoes and cauliflower should be cooked soft but still, hold their shape
• Finally, add the lemon juice and freshly chopped cilantro. Taste and adjust seasoning.
• Serve with roti on its own or as a side dish along with your main course.

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Frequently asked questions

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