This traditional dish is simple but makes an excellent, comforting, and healthy curry. My version of Aloo Gobi is without onion and garlic, but deliciously satisfying and flavorful. Jump to:About Aloo GobiWhy You Will Love This DishIngredientsStep by Step DirectionsServing SuggestionsHelpful TipsMore Healthy Curry RecipesRecipe Card Our Latest Videos
About Aloo Gobi
There will be a recipe of Aloo Gobi or Cauliflower and Potato Curry in every Indian household. And there are many ways of making this simple and delicious Sabji. They fry the cauliflower and potatoes in restaurants and then add them to the Masala. But obviously, the frying is not healthy and provides lots of calories. So since this is a home-style recipe, I have not fried the vegetables. But the curry is still delicious, full of flavors, and vegetables are not soggy. Aloo Gobi is a dry curry but moist, and vegetables are well cooked in their own moisture. You can change the ratio of cauliflower to potatoes according to your preference. Also, add more or fewer spices as per your family’s taste.
Ingredients
Step by Step Directions
Heat oil in a pan and add cumin seeds. Allow cumin seeds to sizzle, and then add chili and ginger. Saute for a few seconds.
Add chopped tomatoes and mix well. Cook for a minute and then add turmeric powder, chili powder, and coriander powder.
Mix everything well, and continue cooking until tomatoes are soft and oil separates from the sides, about 3-4 minutes.
Add cauliflower, potatoes, and salt to taste. Mix well and stir-fry for 3-4 minutes.
Turn the heat on low-medium, cover the lid, and continue cooking the vegetables for 10-15 minutes. Stir the vegetables 2-3 times in between. The cooking time may vary, so keep an eye on vegetables.
Cook the vegetables until they are cooked and the moisture is absorbed.
Note: Sometimes, cauliflower releases lots of water. So if the vegetables are cooked but still see moisture, turn the heat on medium-high and remove the lid. Cook until all the moisture is evaporated. The vegetables should be well-cooked but not soggy.
Once the vegetables are cooked, and all the moisture is absorbed, add garam masala, coriander leaves, and lemon juice.Mix well, turn off the heat and transfer Aloo Gobi to a serving bowl.
Serving Suggestions
Our favorite way is to have this Aloo Gobi with plain Roti or Tandoori Roti.This curry also goes well with Naan, Paratha, or Kulcha. You can try this Whole Wheat Kulcha (No Yeast) with Aloo Gobi.Serve this vegetable dish as a side dish with your Roti and Dal menu.
Helpful Tips
Vegetables: Cut cauliflower in medium to small florets and potatoes in small cubes for faster and even cooking.Spices: Add spices according to your taste preferences.Potatoes: I have used quick-cooking potatoes, but if you use potatoes that take longer to cook, add them first to the tomato mixture. Cook for a few minutes, and then add cauliflower florets.Cooking: Sometimes cauliflower releases lots of water upon cooking. So if vegetables are cooked, but you still see the water, remove the lid and cook the vegetables on medium-high heat. And cook until all the moisture is evaporated.Variations: If you like, you can add amchur powder or chaat masala for tanginess. And if you add one of these, either skip adding lemon juice or add only a little. You can also add Kasoori Methi (dried fenugreek leaves) at the end for more flavor.
