I make Aloo Gobi once a week. This is my Go-to recipe. I eat it with a lot of salad and Naan.Ramsha Baig
Aloo gobi is a North Indian vegetarian dish. Sautéed cauliflower and potatoes with tomato and Indian spices. A simple recipe that goes well with flatbreads such as roti, naan and rice, ready in just 20 minutes.
Aloo gobi comes together with fragrant spices like turmeric, coriander and cumin in this hearty veg-forward curry enjoyed throughout India and Pakistan.
A vegetarian aloo gobi with cauliflower, potatoes and spices is perfect for any meal. This version is ready to assemble (only 45 minutes) and is guaranteed to be a family favourite soon.
Growing up, this was one of the most common dishes my mother was making. We really enjoy this dish because kids love cauliflower, potatoes and peas. Best of all, it’s very easy to change. So it’s like eating a new dish every time you make it.
Why make Aloo Gobi once a week?
- It’s the simplest vegetarian or vegan dish you can make in less than 30 minutes.
- Indian flatbread or basmati rice served alone as a single meal or with other entrees such as chicken curry and biryani.
- And most of the ingredients are simple, easy to find and a staple of the pantry.
What goes in Aloo Gobi
Potatoes: I like to use roasted red potatoes that cook softly and keep their shape. However, all potatoes also go well with this dish.
Cauliflower: Previously we used only white cauliflower, but nowadays several more varieties are on the market. Try what you like.
Tomatoes: Adds a nice sweetness and spiciness to your dishes. Use fresh, ripe red tomatoes for the best flavour. Canned tomatoes are a rich sauce as a base, but you can use them as you like.
Ginger Garlic: For Indian food, you need to use fresh garlic and ginger. Ginger and garlic powder are not the same.
Spices: Homemade curry powder and garam masala are used, but over-the-counter purchases are also available. Also, if you don’t have curry powder, you can use individual spices such as red pepper, cayenne pepper, coriander powder, cumin powder, and turmeric powder.
Optional Ingredients for Aloo Gobi:
Vegetables: You can also add green peas and diced carrots to the vegetables. In fact, you can also add fresh green spinach in the last 5 minutes of cooking.
Spices: This dish is cooked differently in different parts of India. Some common variations you will find are to bake 1/2 teaspoon mustard and 1/2 teaspoon cumin seeds in oil before frying the onions. Alternatively, add 1/2 teaspoon of fenugreek leaves (kasuri methi) with vegetables to make it taste a little bitter, then add green pepper and spice.
You can also finish the dish with a pinch of dried mango powder called Amchoor.
Creamy Aloo Gobi: If this is served as a main course of rice, feel free to add 2 tablespoons of Greek yoghurt or sour cream at the end of cooking.
Easy Steps for Aloo Gobi Recipe
Saute/Fry: Add oil and onions to a medium to high heat frying pan or large frying pan. Fry the onions until they are almost translucent. Next, add grated ginger and chopped garlic along with the curry leaves. Fry for another 2 minutes.
Pro Tips: You can also add 1/2 teaspoon mustard seeds and cumin powder to the oil for a smoky flavour.
Spices: Next, add curry powder, garam masala, and chopped tomatoes. Crush the tomatoes and fry on medium to high heat for 2 minutes.
Pro Tips: Tomato juice prevents spices from burning and creates a puree for coating vegetables.
Vegetables: Next, add chopped potatoes and cauliflower. Combine well. Season with salt and pepper and add 1/4 cup of water.
Pro Tips: Vegetables release enough liquid to cook, but add a few tablespoons of water as needed to avoid burns during cooking.
Cooking: Cover the pan and heat on medium to high heat for about 8-10 minutes, stirring several times until the vegetables are tender.
Pro Tips: Keep from medium to low heat. Otherwise, all the liquid will evaporate and the vegetables will start to burn at the bottom.
Garnish: Finally add lemon juice and chopped coriander. Mix well. Taste and season. Decorate with fresh coriander before serving.
Pro Tips for a perfect Aloo Gobi
- Cut the vegetables evenly and cook at about the same time.
- Fry the onions until translucent. I don’t want to caramelise it.
- Ginger and garlic are best used fresh. Then grate the ginger and chop the garlic into small pieces so that it almost disappears into the sauce during cooking.
- Indian food does not keep the vegetables in al dente, but softens them until they are tender. Be careful not to get muddy. The piece should still be in shape, but you can easily cut it by piercing it with a knife.
- I use it as a side, so I don’t make it spicy. However, you can add cayenne pepper and red pepper.
What to serve with aloo gobi
It can be served as a vegetarian or vegan main course with flatbread such as chapati, roti and naan. You can also serve it on top of basmati rice. I also like to add meat such as chicken curry, lamb curry, beef curry, chicken curry and lamb biryani to the main course.