Description
Aloo gobi is the Indian home-cooking staple that turns two everyday vegetables into the dish people finish first. Potatoes and cauliflower, dry-roasted with cumin, turmeric, and a handful of other spices until tender and golden at the edges. It is not saucy — this is a drier curry where the spices coat every piece, and the potatoes get a slight crust that is hard to stop eating.
Ingredients
- 3 tablespoons vegetable oil
- 1 teaspoon cumin seeds
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 medium head cauliflower, cut into small florets
- 2 medium Yukon Gold potatoes, peeled and cut into 3/4-inch cubes
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1/2 teaspoon Kashmiri chili powder
- 1 teaspoon kosher salt
- 1 medium tomato, finely chopped
- 1/2 teaspoon garam masala
- 2 tablespoons fresh cilantro, chopped
- 1 tablespoon lemon juice
Instructions
- Heat the oil in a large skillet or wok over medium heat. Add the cumin seeds and cook until they begin to sputter, about 30 seconds.
- Add the onion and cook 5 minutes until softened. Add garlic and ginger and cook 1 minute.
- Add the cauliflower and potatoes. Toss to coat with the onion mixture.
- Sprinkle in the turmeric, coriander, ground cumin, chili powder, and salt. Stir well to coat all the vegetables evenly.
- Add the chopped tomato and stir. Cover the skillet and cook on medium-low heat for 20 to 25 minutes, stirring every 5 minutes, until the potatoes and cauliflower are tender and golden at the edges.
- Remove the lid for the last 5 minutes to let any excess moisture evaporate and allow the vegetables to get slightly crispy.
- Sprinkle with garam masala, cilantro, and lemon juice. Toss gently and serve.
Notes
- Keeping the lid on for most of the cooking creates steam that cooks the potatoes through. Removing it at the end lets the edges crisp up.
- Cut the potatoes and cauliflower to similar sizes so they cook at the same rate — nothing is worse than crunchy potatoes next to mushy cauliflower.
- This is a dry curry by design. If you want more sauce, add a splash of water and a tablespoon of tomato paste midway through cooking.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 5
- Sodium: 600
- Fat: 10
- Carbohydrates: 30
- Fiber: 6
- Protein: 6