Aloo Gobi Recipe
Savor the classic Indian dish, Aloo Gobi, made with tender potatoes, cauliflower, and fragrant spices. This easy, vegan recipe is perfect for a wholesome dinner.
Equipment
- Large skillet or wok with a lid
- Spatula or wooden spoon
- Knife and cutting board
Ingredients
- 2 medium potatoes peeled and diced into 1-inch cubes
- 1 small cauliflower cut into small florets
- 3 tbsp vegetable oil
- 1 medium onion finely chopped
- 2 tomatoes finely chopped (or 1/2 cup canned tomato puree)
- 3 garlic cloves minced
- 1- inch piece of ginger grated
- 1 green chili finely chopped (optional)
- 1 tsp cumin seeds
- 1/2 tsp turmeric powder
- 1 tsp ground coriander
- 1 tsp garam masala
- 1/2 tsp red chili powder adjust to taste
- Salt to taste
- 2 tbsp fresh cilantro leaves chopped (for garnish)
Instructions
- Prepare the Vegetables:
- Wash and cut the potatoes and cauliflower into evenly sized pieces. Set aside.
- Heat the Oil:
- In a large skillet or wok, heat the vegetable oil over medium heat. Add the cumin seeds and let them sizzle for 30 seconds until aromatic.
- Sauté the Aromatics:
- Add the chopped onions and cook for 4–5 minutes until they turn golden brown. Stir in the minced garlic, grated ginger, and green chili (if using). Sauté for 1–2 minutes.
- Add the Tomatoes and Spices:
- Stir in the chopped tomatoes (or tomato puree). Add turmeric, coriander, garam masala, red chili powder, and salt. Cook for 3–4 minutes until the tomatoes break down and the mixture becomes a thick paste.
- Cook the Vegetables:
- Add the diced potatoes and cauliflower florets to the pan. Mix well to coat them with the spice mixture. Cover the pan and cook over low-medium heat for 15–20 minutes, stirring occasionally, until the vegetables are tender. If needed, add a splash of water to prevent sticking.
- Final Touches:
- Once the potatoes and cauliflower are cooked through, taste and adjust seasoning if necessary. Garnish with fresh cilantro leaves.
- Serve:
- Serve hot with roti, naan, or steamed basmati rice.