Aloo gobi is a classic Indian dish that pairs the earthiness of potatoes with the delicate texture of cauliflower, elevated by toasted spices. It’s a nutritious, quick-to-make meal perfect for a light yet comforting dinner.
Ingredients
How many are you cooking for?
Original recipe for 4 servings
- 2 medium potatoes (diced into 2 cm cubes)
- 1 medium cauliflower (divided into florets)
- 1 large onion (finely chopped)
- 2 garlic cloves (minced)
- 1 ripe tomato (diced)
- 1 tsp cumin seeds
- 1/2 tsp turmeric powder
- 1/2 tsp garam masala (optional)
- 1/2 tsp chili powder or cayenne
- 3 tbsp sunflower oil or ghee
- Salt and black pepper to taste
- Fresh cilantro chopped (for garnish)
- Juice of 1/2 lemon
Step by step
Follow the timeline: technique icon, time and temperature when relevant.
- Step 1 Cut
Peel and dice potatoes into 2 cm cubes, pat them dry with paper towels to prevent oil splatter; keep cauliflower florets of similar size.
- Step 2 Pan
Heat 2 tbsp oil in a wok or deep skillet over medium-high heat; add cumin seeds and fry for 30 seconds until they crackle and infuse the oil.
- Step 3 Pan 4 min
Add chopped onion and minced garlic; sauté for 3-4 min stirring constantly until translucent and soft, avoiding excessive browning.
- Step 4 Mix 2 min
Stir in diced tomato, turmeric, garam masala and chili; cook for 2 min while stirring to toast the spices and let the tomato break down slightly.
- Step 5 Pot / simmer 10 min
Add potatoes and cauliflower to the wok; toss to coat, cover and cook over medium-low heat for 10 min so steam softens the vegetables gently.
- Step 6 Pan 5 min
Uncover, increase heat to high and stir-fry for 4-5 min until residual liquid evaporates and edges turn slightly crisp; remove from heat and add lemon.
- Step 7 Serve 2 min
Adjust salt to taste, sprinkle with chopped cilantro and serve immediately; a pro tip is to let it rest covered for 2 min so spices penetrate deeper.