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.
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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.
Step by step instructions
- 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 tablespoon 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.
Frequently asked questions
This cauliflower and potato stir-fry will last in the fridge for up to 4 to 5 days.
Yes, of course, in this Indian dish the aloo refers to the potato and gobi is cauliflower. But this recipe works with a combination of some other vegetables too. Add a handful of fresh peas, dice some carrots or even add some Indian paneer (Indian cottage cheese)
Absolutely, like most Indian recipes this aloo gobi can be made up to 3 days ahead of time.
Curry powder is easily available in any supermarket or Asian store. You can even make homemade curry powder.
Having said that, you can also use these spices.
1 tablespoon coriander powder,
1 teaspoon cumin powder,
¼ teaspoon turmeric
1 tablespoon sweet or hot paprika
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Printable Recipe
Aloo Gobi - Sautéed Cauliflower and Potatoes
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Ingredients
- ½ lb (250 g) Potatoes chopped
- 1 lb (450 g) Cauliflower florets chopped
- 2 tablespoon Cooking oil
- 1 tablespoon Garlic minced
- 1 tablespoon Ginger grated
- ½ cup Onion finely chopped
- ½ cup Tomato chopped
- 2 tablespoon Curry powder (my homemade recipe here)
- ¼ teaspoon Garam masala (my homemade recipe here)
- 1 tablespoon Lemon juice.
- ¼ cup Chopped Cilantro
Instructions
- Using a sturdy chopping board and chefs knife cut potatoes into one-inch cubes. Separate the florets into similar size pieces as the potatoes.
- 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 tablespoon 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.
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
swathi
I love your aloo gobi, I cook potato separately and add it to. Some time I add green peas too. I like the spice combo you used. It is good with chapathi.
Veena Azmanov
Thanks, Swathi. Yes, sometimes it's ok to cook the potato separately too. Cauliflower and potato cooking times are quite similar so it's ok too. Yes, my kids love with chapati too.
Tammy
I've been on such a cauliflower kick lately and this sounds really delicious! I love the variety of spices. Beautiful recipe!
Veena Azmanov
Thank you, Tammy. I hope you try this one.
Jenni LeBaron
This side dish looks so good! I love that they have curry in them. Everyone in my house would love this great potato and cauliflower dish and I would be surprised if there were any leftovers!
Veena Azmanov
Thank you, Jenni. Yes, I used my homemade curry powder spice mix but you can add any commercial brand too.
Marisa Franca
This dish looks so full of flavor I don't think I'd miss the meat. Hubby, now, is a different story. I could make this as a veggie side and give him a chicken breast. I'd just feast on the vegetables and hopefully there'd be some left over for the next day. I think i'll have to start using more of the curry spice with our veggies.
Veena Azmanov
Thanks, Marisa. I never miss the meat when I have Indian vegetarian recipes. They are so packed with flavors. You will love this recipe. I think your hubby will enjoy it if he loves curry spices.
Michelle
One of my favorite indian dishes! I love how you include process shots of the recipe!
Veena Azmanov
Thank you, Muchelle.