Aloo Gobi (Indian Potato and Cauliflower Stir Fry)

Name: Aloo Gobi (Indian Potato and Cauliflower Stir Fry)
Prep time: 5 min
Cook time: 25 min
Total time: 20 min
Yield: 4 serving
Ingredients: 2 tablespoon oil; 1 teaspoon Cumin seeds (Jeera); 1-2 green chili pepper; 1 cup onion; 2 teaspoon ginger; 2 teaspoon garlic; 1 cup tomatoes; 1/2 teaspoon turmeric powder (haldi); 2 teaspoon Coriander powder (dhaniya powder); 1/2 teaspoon Red Chili powder (Mirchi powder); 3/4 teaspoon salt; 2 potatoes; 1 Cauliflower (Gobi); 1/4 teaspoon garam masala; 2 teaspoon lime or lemon juice; 3-4 tablespoon cilantro

User Reviews

5.0

6 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
20 mins
Servings
4
Calories
862 kcal
Course
Side Dish, Main Course
Cuisine
Indian

Aloo Gobi (Indian Potato and Cauliflower Stir Fry)

Imani Mendoza

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Aloo Gobi is a delicious and easy 20-minute Indian potato and cauliflower stir-fry. A vegan and gluten-free side dish that pairs perfectly with roti, naan, or parathas.

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Ingredients

Servings

2 tablespoon oil I use avocado oil or canola oil
1 teaspoon Cumin seeds (Jeera)
1-2 green chili pepper slit into two
1 cup onion diced
2 teaspoon ginger grated
2 teaspoon garlic minced
1 cup tomatoes chopped
1/2 teaspoon turmeric powder (haldi)
2 teaspoon Coriander powder (dhaniya powder)
1/2 teaspoon Red Chili powder (Mirchi powder) adjust to taste
3/4 teaspoon salt adjust to taste
2 potatoes 1 inch cubes or cut into wedges, 320 grams, I used Russet potatoes
1 Cauliflower (Gobi) cut into medium florets, 350 grams
1/4 teaspoon garam masala
2 teaspoon lime or lemon juice or 1 teaspoon dry mango powder (amchur)
3-4 tablespoon cilantro chopped, for garnish

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Instructions

In a large heavy bottom pan, heat 2 tablespoons of oil on medium-high heat and add cumin seeds and let them crackle.
Add the onions and cook for 3-4 minutes till translucent.
Add the green chili, ginger and garlic. Saute for another minute until fragrant.
Add the chopped tomatoes, turmeric powder, coriander powder, red chili powder, and salt. Stir and cook for 2-3 minutes until the tomatoes have softened.
Add the potatoes and cauliflower and stir gently until all they are coated with the masala. Saute for 2-3 minutes.
Cover and cook for about 8-10 minutes on medium-low heat until the veggies have softened. Then cook without the lid for another 4-5 minutes. You want the potato and cauliflower to be tender but not soggy. If the veggies or spices are sticking to the pan, then add couple of tablespoons of water to the pan.
Add garam masala and lime juice. Remove from heat and taste.
Garnish with cilantro leaves and serve hot with roti or paratha.

Equipments used:

Notes

Cut the potato cubes smaller than the cauliflower florets for even cooking.
Cut the potato cubes smaller than the cauliflower florets for even cooking.
For a low-carb or keto option, skip the potatoes.
Adjust spice levels to your taste by changing chili powder or green chilies.
Add lemon or lime juice before serving for a tangy kick.
Sprinkle crushed kasuri methi on top for extra flavor.

Nutrition Information

Show Details

Calories 862kcal (43%) Carbohydrates 135g (45%) Protein 24g (48%) Fat 31g (48%) Saturated Fat 4g (20%) Polyunsaturated Fat 4g Monounsaturated Fat 20g Sodium 2.125mg (0%) Potassium 4.231mg (0%) Fiber 24g (96%) Sugar 26g (52%) Vitamin A 1.669IU (0%) Vitamin C 346mg (384%) Calcium 275mg (28%) Iron 9mg (50%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 862 kcal

% Daily Value*

Calories	862kcal	43%
Carbohydrates	135g	45%
Protein	24g	48%
Fat	31g	48%
Saturated Fat	4g	20%
Polyunsaturated Fat	4g	24%
Monounsaturated Fat	20g	100%
Sodium	2.125mg	0%
Potassium	4.231mg	0%
Fiber	24g	96%
Sugar	26g	52%
Vitamin A	1.669IU	0%
Vitamin C	346mg	384%
Calcium	275mg	28%
Iron	9mg	50%