Aloo Gobi
User Reviews
5
167 reviews
Excellent
Aloo Gobi
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Aloo Gobi is a roasted Indian-style dish combining potatoes and cauliflower florets with a richly spiced onion, garlic, and tomato masala. The vegetables are oven-roasted to develop browning and tender texture, while the masala is cooked separately with a blend of spices like turmeric, coriander, and garam masala to create a fragrant, layered flavor profile.
Description
This version of Aloo Gobi relies on roasting Yukon Gold potatoes and cauliflower florets separately to develop slightly crispy, browned spots without becoming mushy. The roasted vegetables are then combined with a masala made by sautéing a mixture of cumin seeds, cinnamon, diced onion, garlic, ginger, and an array of spices including turmeric, asafoetida, amchur powder, and red chili powder. Tomatoes are cooked down into the masala, adding acidity and body. Fenugreek leaves and garam masala finish the spice blend, and fresh cilantro and lime juice brighten the dish at the end. The dish balances earthy and tangy flavors with a range of textures—from tender but firm vegetables to rich, aromatic sauce. The use of vegan butter is optional for added richness.
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Ingredients
Potatoes and Cauliflower
- 1 pound Yukon Gold potatoes 450g
- 1 cauliflower 500g of florets, small-medium head
- 2 ½ tablespoons neutral-flavored oil (can use olive oil if you want)
- salt
- black pepper
Masala
- 2 ½ tablespoons neutral-flavored oil (see Note 2)
- 1 ½ teaspoons cumin seeds
- 1- inch cinnamon stick break in half as needed, piece
- 1 yellow onion diced, medium
- 6 garlic finely chopped, cloves
- 1- inch ginger peeled and finely chopped (see Note 3, piece
- ½ teaspoon Turmeric ground
- ¼ teaspoon asafoetida AKA hing; optional (see Note 4)
- 1 ½ teaspoons amchur powder see Note 4
- 2 teaspoons ground coriander
- ½ to 1 teaspoon mild red chile powder Note 4, such as Kashmiri chili powder
- 1 Serrano pepper slit down the middle just a little (see Note 5
- 2 Roma tomatoes about 8 ounces/227g), finely chopped, or plum tomatoes
- 1 ½ teaspoons kosher salt
- black pepper freshly cracked
- 1 tablespoon fenugreek leaves (kasuri methi) (optional but recommended) (see Note 6)
- ½ teaspoon garam masala plus more to taste
- 1 tablespoon vegan butter (optional, for extra richness)
- 1 cilantro leaves and tender stems; big handful
- lime juice or lemon juice, freshly squeezed
Instructions
Roast Potatoes and Cauliflower
- Preheat the oven to 425ºF. Arrange an oven rack in the top third and in the bottom of the oven.
- Scrub the potatoes clean (I don’t peel). Slice into 1-inch chunks/cubes. Cut the cauliflower into small-medium sized florets.
- Transfer potatoes to a parchment paper-lined sheet pan. Drizzle potatoes with 1 TBSP oil and season with a few pinches of salt and pepper. Spread out in a single layer.
- Add cauliflower to a second sheet pan (I don’t use parchment paper for cauliflower because it browns better, but you can for easier cleanup). Drizzle cauliflower with 1 ½ TBSP oil, and massage it into the nooks and crannies; season with salt and pepper.
- Transfer the cauliflower to the top third rack and the potatoes to the bottom. Bake both for 22 to 25 minutes without flipping, or until browned in spots and tender but not super soft. Meanwhile, prep the masala and start cooking it (see Note 1).
Make the Masala
- Heat the 2 ½ TBSP oil in a 12-inch deep sauté pan or Dutch oven over medium-high heat. Once it shimmers, add cinnamon stick and cumin seeds and toast for 1 to 1 ½ minutes, stirring or shaking the pan frequently, until darker in color and aromatic. Add the onions, season with a pinch of salt, and cook until nicely browned, 7 to 8 minutes.
- Add in the garlic, ginger, turmeric, and asafoetida, if using. Cook for 1 to 2 minutes, stirring very frequently.
- Add the amchur if using, coriander, chile powder, serrano pepper, tomatoes, salt, and crack in some pepper. Lower the heat as needed if the spices start to stick. Stir well, using the tomato juice to scrape up the browned bits. Simmer for 4 to 5 minutes, or until the tomatoes have softened and almost melted, and the oil starts to separate from the tomatoes.
- Add roasted cauliflower and potatoes plus any browned bits on the pans. Gently mix to coat in the masala and cook, uncovered, for about 5 minutes. Toss occasionally, until potatoes and cauliflower are well-coated and tender but not soggy, lowering the heat if it starts to stick.
- Crush the kasuri methi with your hands. Add them into the pan, along with the garam masala and butter, if using. Toss to coat briefly and to melt the butter, if using. Turn off the heat and rest for 5 minutes.
- Meanwhile, chop the cilantro. Add the cilantro and a couple squeezes of lime or lemon juice to the aloo gobi (more if you didn’t use amchur). Season to taste with salt and more garam masala if desired. Remove the cinnamon stick pieces.
Notes
- Roasting the potatoes and cauliflower separately helps develop ideal texture and browning for each vegetable.
- Adequate oil is important to extract flavors from spices and aromatics for a satisfying mouthfeel.
- Finely chopping ginger and garlic helps prevent sticking and burning, especially in stainless steel pans.
- Asafoetida adds a characteristic flavor but can be omitted if unavailable or if avoiding gluten.
- If amchur powder isn't available, compensate with fresh lemon or lime juice at the end for acidity.
- To add heat, slit the serrano pepper rather than chopping to provide gentle spice without overwhelming.
- Fenugreek leaves contribute flavor near the end; if unavailable, increase garam masala to taste.
Nutrition Information
Show Details
Calories
320kcal
(16%)
Carbohydrates
33g
(11%)
Protein
5g
(10%)
Fat
20g
(31%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
14g
(82%)
Monounsaturated Fat
3g
(15%)
Sodium
458mg
(19%)
Potassium
925mg
(20%)
Fiber
6g
(24%)
Sugar
5g
(10%)
Vitamin A
642IU
(13%)
Vitamin C
67mg
(74%)
Calcium
69mg
(7%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4as a side
Amount Per Serving
Calories 320 kcal
% Daily Value*
| Calories | 320kcal | 16% |
| Carbohydrates | 33g | 11% |
| Protein | 5g | 10% |
| Fat | 20g | 31% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 14g | 82% |
| Monounsaturated Fat | 3g | 15% |
| Sodium | 458mg | 19% |
| Potassium | 925mg | 20% |
| Fiber | 6g | 24% |
| Sugar | 5g | 10% |
| Vitamin A | 642IU | 13% |
| Vitamin C | 67mg | 74% |
| Calcium | 69mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
167 reviews
Excellent
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