Aloo Gobi
Updated Jan. 2, 2024
- Total Time
- 1 hour 10 minutes
- Prep Time
- 10 minutes
- Cook Time
- 1 hour
- Rating
- Notes
- Read community notes
Advertisement
Ingredients
Yield:6 servings
- ¼cup grapeseed or vegetable oil, plus more as needed
- 2large Yukon gold potatoes (about 1 pound), peeled and cut into 1-inch cubes
- 1small cauliflower (about 1½ pounds), cut into 1-inch florets
- ½teaspoon cumin seeds
- 1medium yellow onion, finely chopped
- 1green chile pepper, such as serrano or Thai bird’s eye, slit in the middle
- 1large garlic clove, grated
- 1(1-inch) piece ginger, peeled and grated
- ½teaspoon ground turmeric
- 2medium tomatoes, chopped
- 1teaspoon garam masala, plus more to taste
- 1teaspoon ground coriander
- ½teaspoon ground cumin
- ½teaspoon Kashmiri red chile powder (see Tip)
- Kosher salt (such as Diamond Crystal)
- ½teaspoon amchur (dried mango powder), or 1 tablespoon lemon juice
- Cilantro leaves, for serving
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
166 calories; 10 grams fat; 1 gram saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 2 grams polyunsaturated fat; 18 grams carbohydrates; 4 grams dietary fiber; 3 grams sugars; 3 grams protein; 633 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
In a large, deep skillet with a lid, heat the oil over medium-high. Add the potatoes, reduce heat to medium-low and cook, stirring frequently, until the potatoes are par-cooked and a little golden, 8 to 10 minutes. Using a slotted spoon, transfer the potatoes to a medium bowl. Add a little more oil to the skillet, if necessary, add the cauliflower and cook, stirring occasionally, until starting to soften on the outsides, about 5 minutes. Transfer the cauliflower to the bowl with the potatoes.
- Step 2
Stir the cumin seeds into the pan and toast until they crackle and are fragrant, about 30 seconds. Add the onion and green chile; cook, stirring occasionally, scraping up any browned bits from the bottom of the pan, until the onion is soft and golden, about 8 minutes. Add the garlic and ginger; cook, stirring frequently, until fragrant, about 1 minute. Sprinkle on a little salt and the turmeric; stir, until fragrant, about 30 seconds.
- Step 3
Return the potatoes and cauliflower to the pan, then stir in the tomatoes, garam masala, coriander, ground cumin and Kashmiri chile powder. Stir and cook until fragrant, about 2 minutes. Drizzle 3 tablespoons of water around the sides of the pan, stir, scraping up any browned bits. Cover, then reduce heat to medium-low and cook, stirring occasionally to make sure nothing sticks, until the potatoes are almost fork-tender, 20 to 25 minutes. (The vegetables will release liquid as they cook; drizzle on more water to help steam the potatoes, if necessary.)
- Step 4
Season with salt. Re-cover and cook until the potatoes are fork-tender and not mushy, and the cauliflower is tender but still has a bite, about 5 minutes. Taste and season with more salt, if needed. Add more garam masala, if you like. Sprinkle with amchur and top with cilantro.
Tip
- Look for Kashmiri red chile powder, a mild chile powder, at South Asian markets and online. To substitute, combine ½ teaspoon smoked or sweet paprika with a dash of cayenne.
Private Notes
Leave a Private Note on this recipe and see it here.
Cooking Notes
Tsai
Simpler version: Start on step 2, then go add potatoes, cook for 10 mins, add cauliflower and cook for 10-15 mins until the potatoes are tender. Your curry should be done in 20-30 mins including prep time. Source: Cooking this for past decade or so (learnt recipe from my Indian mom).
Kurt
½teaspoon ground turmeric 2medium tomatoes, chopped 1teaspoon garam masala, plus more to taste
Tracy
There are no tomatoes listed in the ingredients but they are called for in step 3. Is it a can of crushed tomatoes?
Iain
Steam the potatoes and cauliflower florets in a microwave steamer for c 4 minutes on high. If florets are frozen then from beginning, if fresh add to potatoes about half way through. Much quicker and better results than boiling.
JB
I took Tsai’s advice and skipped step 1 entirely and started on step 2. Substituted fennel seeds for coriander (I had none). Added the Kashmiri chile powder (actually the smoked paprika/cayenne substitution) in step three with the turmeric. Of course, I never removed the potatoes or onion from the pan. Came out wonderful! And for those that cannot take the spiciness, a little chilled avocado goes wonderfully with the dish.
Padma
This is an Indian staple. I use much less oil, about 1 tablespoon. Saute the cumin, then add the potatoes, and tomatoes, and cook over medium low heat with lid on. Later add cauliflower, onion, garlic,ginger, chili powder, sprinkle some water if needed, andd salt and continue cooking on medium low. Garnish with cilantro
Eileen
I always add a handful or two of frozen green peas near the end.
Joe
Hmm, I just searched for Aloo Gobi recipes on the web, and ALL of them have onions. I made sure I only looked at recipes posted by Indians.
Malua
When do you add chile powder?
Mark
This dish is a staple for me. It is very versatile: it makes a fabulous dinner served with rice and fried eggs or, served with chicken or chops, it stands in wonderfully as the "three veg" component (I add frozen peas at the end to make it aloo gobi mutter). However, this recipe is shy a few key ingredients for depth and umami: 1/2 tsp hing 2 tbs dried fenugreek leaves 1/2 tsp ground coriander also 2 tbs ginger garlic paste also quick chili sauce: small onion, green chili, 1 tomato blended
Matt
Some thinly sliced red bell pepper is a good way to add color.
JB
When exactly are we to add the Kashmiri chile powder? That is not indicated in the recipie.
Chris
Kashmiri chili powder is a lovely thing to have in the pantry, gentle enough that it has many uses, not just in Indian food. Don't hesitate to get some; it's now part of my everyday repertoire of spices. Those (workable) substitutes really aren't nearly as good.
peter franks
Simpler version: Start on step 2, then go add potatoes, cook for 10 mins, add cauliflower and cook for 10-15 mins until the potatoes are tender. Your curry should be done in 20-30 mins including prep time.
Bev
Started with step 2 as others suggested. Added a drained can of chickpeas. Two split Thai bird chilies and a teaspoon of Aleppo pepper was perfect heat. Delicious and easy.
Joshua
Amazing recipe. I kept an eye on Step 3, and made sure to add water to keep the sauce loose and plenty of steam for the cauliflower and potatoes. Don’t be afraid of a bit of water at a time. The recipe calls for 3 Tbl. That is not enough. Our kiddos loved it.
Match W.
Use fresh spices. This will help prevent a dull flavor.
Kyra
Disappointing recipe, flavourless and the vegetables took forever to cook. Followed the suggestions of starting on step 2 but it didn't solve the problem of the potatoes taking over an hour to cook through in the pan despite being cut quite small. The dish had no flavour by the end despite adding more garam masala and spices to try and give it some semblance of taste. Not making this again.
Denise
Despite the spices, I found the flavors a little bland. Maybe I just need to wait until good tomatoes are in season!
katie larsen
Double the spices… add more tomato for sauciness.
Tim Surratt
Some notes seem as if folks did not read the recipe carefully. Everything is there. Next time I will use some of the shortcuts in the notes. I did not have mango powder - a little acidity would be nice.
Bryan
Very good! Took the recommended shortcut to jump to step 2 and it came out great!
K Brown
Remarkably bland!
K Brown
Update: Turns out most of my spices that were used were old! That explains my earlier reported blandness.
Mark C.
Serve over rice with Naan
Mark C.
Add chilled avocado to serve
Sage
Didn't add the chili in beginning, forgot to get @ store. Spice seemed to develop over after a couple of days in the fridge. Used ricotta to lessen the spice. Potatoes were my favorite and in general very delicious. Added a runny egg for funsies and protein
Jen
Agree with 4 stars, didn't knock my socks off, but tasty and easy. Liked the idea of skipping step one as others have mentioned, so I did. It's winter and there are no good tomatoes, so I used a 15 oz can of diced tomatoes instead. I also like peas. Used an entire 10 oz bag, because I hate putting half empty bags of things back in the freezer.
Nidhi
How do you prevent the potatoes from sticking to the pot?
Private notes are only visible to you.
Advertisement
