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Aloo Gobi (Indian Potato and Cauliflower Stir Fry)
5 from 6 votes

Aloo Gobi (Indian Potato and Cauliflower Stir Fry)

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.

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

Ingredients

  • 2 tablespoon neutral cooking oil I use avocado oil or canola oil, generic cooking oil
  • 1 teaspoon cumin seeds aka Jeera
  • 1-2 green chili pepper slit into two
  • 1 cup onion diced
  • 2 teaspoon ginger grated
  • 2 teaspoon garlic minced
  • 1 cup tomato chopped
  • 1/2 teaspoon turmeric powder aka haldi
  • 2 teaspoon coriander powder dhaniya powder
  • 1/2 teaspoon red chili powder adjust to taste, Mirchi powder
  • 3/4 teaspoon salt adjust to taste
  • 2 potato 1 inch cubes or cut into wedges, 320 grams, I used Russet potatoes
  • 1 cauliflower cut into medium florets, 350 grams, Gobi
  • 1/4 teaspoon garam masala
  • 2 teaspoon lime juice or 1 teaspoon dry mango powder (amchur, or lemon juice
  • 3-4 tablespoon cilantro chopped, for garnish

Instructions

    Cup of Yum
  1. In a large heavy bottom pan, heat 2 tablespoons of oil on medium-high heat and add cumin seeds and let them crackle.
  2. Add the onions and cook for 3-4 minutes till translucent.
  3. Add the green chili, ginger and garlic. Saute for another minute until fragrant.
  4. 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.
  5. Add the potatoes and cauliflower and stir gently until all they are coated with the masala. Saute for 2-3 minutes.
  6. 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.
  7. Add garam masala and lime juice. Remove from heat and taste.
  8. Garnish with cilantro leaves and serve hot with roti or paratha.

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

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%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 862

% 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%

* Percent Daily Values are based on a 2,000 calorie diet.