5 from 11 votes
Aloo Gobi - Cauliflower with Potatoes
ALOO GOBI RECIPE | INDIAN CAULIFLOWER WITH POTATOES.
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
 

VEGAN Aloo Gobi is a popular Indian curry recipe where potatoes & cauliflower are cooked with onion, tomatoes & spices. It is a brilliant side dish for your flatbreads!

Course: Breakfast, Main Course
Cuisine: Indian
Servings: 3 People
Author: Sandhya Hariharan
Ingredients
  • 3 large potatoes peeled & cut into chunks
  • 1 small cauliflower cut into florets
  • 1 medium sized onion diced
  • 2 large tomatoes diced
  • 5 tsp Oil
  • 1 tsp cumin seeds
  • 1 tbsp ginger
  • 1 tsp garlic
  • 3/4 tsp turmeric
  • 1/2 tsp cumin powder
  • 1/2 - 1 tsp chilli powder
  • 1/2 tsp garam masala
  • salt to taste
  • lemon juice  Good squeeze
  • 4 tbsp coriander leaves
  • 2 tsp panch phoran optional
  • green chillies optional
Instructions
  1. Wash, peel, cut the potatoes into medium sized chunks and saute them for 5-7 minutes in a pan, until they get slightly pan roasted & you spot the roast marks on them.

  2. Separate the cauliflower florets and pan toast them for just about 3-4 minutes until they gently roast too.

  3. Heat oil in a deep pan, add cumin seeds and allow it to splutter. If you decide to use Panch Phoran instead of cumin seeds, you may add it to the hot oil and allow the spices to splutter. Fenugreek / Nigel seeds can get bitter if left too long, so you really need to be quick.

  4. Add the chopped onions, ginger & garlic and saute until translucent.

  5. Add the diced tomatoes and spices - turmeric, chilli powder, coriander powder and cumin powder Continue to cook until the onion & tomato melt to make a thick masala paste.

  6. Add the potatoes and stir to coat with the masala. Reduce the heat and cover the pan with the lid and cook for 3 minutes, stirring every now and then.

  7. Add the pan toasted cauliflower, garam masala & salt and mix well. Cover and cook for additional 10-14 minutes in low flame, checking in between every 2 minutes, that cauliflower is tender and not mushy.

  8. If the masala is catching at the bottom of the pan, add a splash of water just enough to cook the vegetables. Tomato lends the moisture to the cauliflower & potatoes in this curry. I have not added any water to cook this curry.

  9. Finally, add a generous portion of finely chopped coriander leaves, a squeeze of lemon juice and stir to mix. Serve this healthy cauliflower with potatoes ( gobi aloo ) along with roti's or paratha's & some pickle !

Recipe Notes

 If you like it spicer, add green chillies to the pan along with onions. I have not added to the recipe while cooking. Panch Phoran lends a gorgeous flavor the curry. However you may choose to use just cumin seeds too.