A simple authentic recipe for Aloo Gobi (Indian-Spiced Potatoes and Cauliflower) that will delight your tastebuds. This easy stovetop method requires only one pan and is very simple to make. Serve it up with naan, fluffy basmati rice or roti! Vegan-adaptable and gluten-free.
We’re back from our three-week adventure in Northern India and I just couldn’t wait to share this recipe for Aloo Gobi with you. What I loved about the food on this trip was the incredible variety of veggies, delicious spice combinations and how it was all mostly vegetarian. Food heaven!
Simple ingredients, veggie-driven with incredible flavors. Pretty much my favorite way to eat. This recipe pretty much sums up the food experience, and I hope you give it a go! I think you’ll be happy. 😉
What is Aloo Gobi?
In Hindi, Aloo translates to potatoes and Gobi translates to Cauliflower. Aloo Gobi is a classic Indian (and Pakistani) dish that is vegetarian and varies slightly from region to region depending on where you are. It’s a “dry” stir-fry of sorts, made with cauliflower, potatoes and spices- most commonly turmeric, whole cumin seeds and curry leaves.
How to make Aloo Gobi? ( in a nutshell)
- Saute shallot, garlic, ginger, and the serrano chili pepper in a large skillet with ghee (or sub coconut oil). Add whole cumin seeds, spices, curry leaves, and a diced tomato.
- Cook this down until it is almost a paste. Add cauliflower florets, potatoes and a little water, and steam, covered for about 15 minutes.
- Once the cauliflower and potatoes are tender, uncover, and let all the liquid cook off, until fairly dry. Garnish with cilantro and, voila, it is done! Easy Peasy.
What to serve with Aloo Gobi?
Any of these would work great!
Cut the cauliflower into small, uniform bite-sized pieces.
Cook the spices and diced tomato down until it almost becomes a paste.
Here is where all the flavor comes from!
Add the cauliflower, potatoes, salt and water and cover and simmer until tender for 15 minutes.
(Alternatively, you can roast the cauliflower and potatoes- but doing it this way( on the stovetop) saves a step and saves using an extra pan- so much easier!)
Uncover, then cook off any excess liquid.
Spoon it into a serving dish and scrape out all the goodness from the bottom of the pan, placing it over top.
Garnish with fresh cilantro or scallions.
The tomato adds just the right amount of acidity. You can also try a pinch of mango powder if so inclined.
What to serve with Aloo Gobi?
- Emerald Dal
- Instant Pot Tikka Masala
- Palak Paneer
- Mint Chutney
- Indian Butter Chicken
- Rajasthanti Potatoes
- Basmati rice
- Naan Bread
- Authentic Chai!
- Chai Cookies!
And here you have it, tasty, delicious, easy… Aloo Gobi, straight from India.
Flavorful Aloo Gobi! Indian-Spiced Potatoes and Cauliflower with Masala Spices- an easy authentic healthy Indian classic that can be made on the stovetop! Vegan adaptable.
- 3 tablespoons ghee (or sub coconut oil or peanut oil– but ghee tastes best!)
- 1 shallot, chopped
- 4 cloves garlic, chopped
- 1 teaspoon fresh ginger, finely chopped
- 1 serrano chile, split down the middle, stem intact
- 8–10 curry leaves (optional)
- 2 teaspoon whole cumin seeds
- 1 teaspoon black mustard seeds
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon paprika ( or chili powder)
- 1/2 teaspoon asafoetida
- 1 teaspoons ground coriander
- 1 medium tomato, finely diced, with juices
- 3/4 cup water
- 1 teaspoon salt
- 2 cups diced potatoes ( 3/4 inch dice)
- 1 small head cauliflower, cut into small bite-sized florets (about 5 cups)
- Garnish: Cilantro or scallions
- Heat ghee in a large skillet over medium heat. Add shallot, garlic, ginger and serrano chili and saute until fragrant and golden, about 3-4 minutes. Add curry leaves, cumin seeds and mustard seeds and saute 1-2 minutes.
- Lower heat and add remaining spices – turmeric, paprika, asafoetida, coriander– along with tomato with its juices. Cook the tomatoes down on low heat for about 4-5 minutes until they begin to break down.
- Add salt and water, give a good stir scraping up any browned bits.
- Add potatoes and cauliflower, toss to coat. Cover, bring to a gentle simmer over med-low heat and cook, covered until fork-tender, about 15 minutes. Uncover and reduce, until all the remaining liquid is gone, stirring occasionally. You want this fairly dry ( the ghee will keep it moist).
- Spoon into a serving dish, scraping all the goodness out of the bottom of the pan over top.
- Garnish with cilantro sprigs. Serve with naan, basmati rice or roti!
Curry leaves and asafoetida can be found at Asian Markets and both really elevate the dish. Curry leaves can come fresh or frozen – so check the freezer section if you don’t see fresh. Be sure to freeze any remaining curry leaves for another use so you always have on hand! ( A ziplock bag or mason jar works great)
Ghee tastes amazing here, but of course, you can absolutely make this vegan.
Leftovers are twice as delicious, allowing potatoes and cauliflower time to absorb all the amazing flavor.
Alternatively, you can roast the potatoes and cauliflower in an oven until tender, then mix with the shallot-tomato-spice mixture ( leaving the water out).
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