5 from 138 votes
Restaurant Style Aloo Gobi
Restaurant Style Aloo Gobi is a spiced dish featuring roasted cauliflower and cubed potatoes tossed in turmeric, cumin, coriander, and garam masala. The vegetables are baked for even cooking and coated in a flavorful tomato-based sauce with onion, garlic, ginger, and spices. This dish offers tender, aromatic vegetables with balanced heat and earthiness typical of classic Indian cuisine.
Prep Time
20 mins
Cook Time
35 mins
Total Time
55 mins
Servings:
4
Calories:
65 kcal
Course:
Main Course
Cuisine:
Indian
Ingredients
For the Cauliflower & Potatoes
- 1 small head cauliflower or 2 heaping cups of chopped florets
- 2 potato about 2 cups cubed, medium
- 1 tsp neutral cooking oil generic cooking oil
- 1-2 tsp lime juice or lemon juice
- 3/4 tsp Turmeric
- 1 tsp cumin ground
- 1 tsp ground coriander
- ⅓ tsp cayenne pepper use paprika for less heat, or paprika
- ½ tsp garam masala
- 2 tsp ginger minced
- 2 tsp garlic minced
- 1/2 tsp salt
For the sauce:
- 2 tsp neutral cooking oil generic cooking oil
- 1 tsp ground coriander
- ½ tsp cumin or 1/4 tsp cumin seeds, ground
- ½ tsp garam masala
- ¼ tsp cayenne powder or Indian red chili powder
- 2 tsp ginger minced
- 2 tsp garlic minced
- ½ green chili finely chopped, such as serrano, Thai or use mild chilies for less heat, hot
- ¾ -1 cup onion thinly sliced
- 2 tomato pureed, medium
- 1/4 to 1/2 tsp salt
- ½ tsp fenugreek leaves optional, dried
- lime juice for garnish
- cilantro for garnish
Instructions
- Preheat oven to 400℉ (205 c)
- In a bowl, add cauliflower and potato and sprinkle in the oil, toss well to coat. Drizzle in some lime juice and mix well
- Add in all of the spices and salt in a small bowl, mix really well and sprinkle over the cauliflower and potato mixture. Add the ginger and garlic.Toss well to coat.
- Transfer the cauliflower and potato mixture to a parchment lined baking dish, spread evenly to ensure even cooking.
- Bake at 400℉ for 25-35 mins or until cooked through, checking large pieces of potato for doneness. See notes for alternate cooking methods
- To make the sauce: heat a large skillet over medium heat, add oil and when the oil is somewhat hot, add in the coriander, cumin, garam masala and cayenne and mix well. Let the spices get really fragrant and then add in ginger and garlic.
- Cook for a few seconds and then add in chili and onion, cook until the onion is golden.
- Add in pureed tomato and salt and mix well.
- Bring mixture to a boil and cook for another minute to thicken the sauce and roast the pureed tomato. Add in the baked potato cauliflower mixture into the sauce and mix well. Add in fenugreek leaves and toss well to coat with the sauce.
- If the sauce is too thick , add in a few Tbsp of water then mix well and cover. Cook for 2-3 minutes and switch off heat.
- Let sit covered for a few minutes in order for the flavors to meld together. Taste and adjust salt and flavor.
- Garnish with cilantro and lime juice before serving.Store refrigerated for upto 3 days
Cup of Yum
Notes
- To vary flavor, you may toast cumin seeds in oil before dry spices for added aroma.
- Whole spices such as bay leaves, clove, and cardamom pods can be added to the sauce for traditional layers of flavor.
- Vegetables can be parboiled or pan-fried to retain shape and texture before adding to the sauce.
- Baking vegetables reduces risk of overcooking cauliflower, maintaining texture better than cooking directly in the skillet.
- Doubling sauce quantity creates a saucier dish; cashew cream can be added at the end for creaminess.
Nutrition Information
Calories
65kcal
(3%)
Carbohydrates
7g
(2%)
Protein
3g
(6%)
Fat
4g
(6%)
Saturated Fat
1g
(5%)
Sodium
482mg
(20%)
Potassium
381mg
(8%)
Fiber
3g
(12%)
Sugar
3g
(6%)
Vitamin A
631IU
(13%)
Vitamin C
42mg
(47%)
Calcium
33mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 65
% Daily Value*
| Calories | 65kcal | 3% |
| Carbohydrates | 7g | 2% |
| Protein | 3g | 6% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Sodium | 482mg | 20% |
| Potassium | 381mg | 8% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 631IU | 13% |
| Vitamin C | 42mg | 47% |
| Calcium | 33mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.