Aloo Gobi Recipe (Indian Cauliflower Potato Curry)
User Reviews
5
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Prep Time
4 mins
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Cook Time
26 mins
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Total Time
30 mins
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Servings
7 cups
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Calories
117 kcal
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Course
Main Course
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Cuisine
Indian
Aloo Gobi Recipe (Indian Cauliflower Potato Curry)
Description
This recipe starts by steaming or boiling diced potatoes until just tender. Mustard and cumin seeds are first tempered in hot oil until crackling, releasing fragrance. Cauliflower and onion are then cooked until partly softened and lightly golden. Garlic, ginger, chilies, and an array of spices including garam masala, dried fenugreek leaves, turmeric, amchur (dried mango powder), and Kashmiri red chili powder are added to coat the vegetables and bloom the spices.
Chopped cilantro, tomato puree, cooked potatoes, and salt are incorporated and cooked over low heat until the cauliflower is fully tender, melding flavors. The dish features earthy and bright spice notes balanced by the natural sweetness of tomato and the mild heat from chilies, creating a complex yet approachable curry.
Aloo Gobi can be garnished with fresh cilantro, green chili strips, or minced red onion. It serves well with rice or flatbreads, providing a vegetable-forward main or side dish.
Ensuring the potatoes and cauliflower are cut to similar sizes helps them cook evenly without disintegrating. Using canned tomato puree without added herbs is preferable to prevent conflicting flavors, and a heavy-bottomed pan helps avoid burning during sautéeing.
Ingredients
- 2 russet potato peeled and 2 cm. diced (2 ½ cups cut, medium-sized
- 2 tablespoons canola oil vegetable oil, or sunflower oil
- 1 teaspoon mustard seeds brown variety
- 1 teaspoon cumin seeds
- 1 cauliflower cut into bite size pieces (4 cups cut, large
- 1 cup onion diced
- 2 teaspoons garlic minced
- 1 teaspoon ginger grated
- 2 green chilies hari mirch, minced
- 1 teaspoon garam masala or Madras curry powder
- 1 teaspoon kasuri methi optional, dried
- ½ teaspoon Turmeric
- 1 teaspoon amchur
- 1 teaspoon Kashmiri red chili powder
- ¼ cup cilantro chopped
- 1 cup tomato puree
- 1 teaspoon salt or to taste
To garnish (optional):
- cilantro fresh leaves
- green chili strips
- red onion finely minced
Instructions
- Steam or boil the diced potatoes until just tender, about 10 to 12 minutes. Drain and set aside.
- Heat the oil over medium-high heat in large sauté pan, or medium size, non-reactive Dutch oven. After 90 seconds when the oil is hot, add the mustard seeds and cumin seeds, allowing them to sizzle and pop for a few seconds until fragrant.
- Add the cauliflower florets and diced onion. Stir well and cook for five to seven minutes until the onions are softened and the cauliflower begins to tenderize and become lightly golden all around.
- Reduce the heat to medium and stir in the minced garlic, grated ginger, green chilies, garam masala, dried kasuri methi (if using), turmeric, amchur, and Kashmiri red chili powder. Cook for 2-3 minutes, allowing the spices to bloom and coat the vegetables.
- Add the chopped cilantro, tomato puree, cooked potatoes and salt to the pan, stirring to combine. Cook over medium-low heat for another 4-6 minutes until the cauliflower is fully tender.
- Transfer the aloo gobi into an attractive serving dish, or portion into bowls over rice. Garnish with fresh cilantro leaves, strips of green chili, and finely minced red onion if desired. Serve hot.
Notes
- Cut potatoes and cauliflower florets to similar sizes for even cooking without falling apart.
- Use plain canned tomato puree without additional herbs to match intended flavor; adjust salt accordingly.
- A thick-bottomed pan or Dutch oven is recommended to avoid burning; stir frequently if using thinner pans.
Nutrition Information
Show DetailsNutrition Facts
Serving: 7cups
Amount Per Serving
Calories 117 kcal
% Daily Value*
| Calories | 117kcal | 6% |
| Carbohydrates | 19g | 6% |
| Protein | 2g | 4% |
| Fat | 4g | 6% |
| Saturated Fat | 0.3g | 2% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.02g | 1% |
| Sodium | 391mg | 16% |
| Potassium | 468mg | 10% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 234IU | 5% |
| Vitamin C | 11mg | 12% |
| Calcium | 25mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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