Name: Indian Spiced Aloo Gobi (Potatoes and Cauliflower) Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Indian
Ingredients: 400g Yukon Gold potatoes, peeled and cubed; 1 medium head of cauliflower, cut into florets; 1 onion, sliced; 2 cloves garlic, crushed; 2 tbsp grated ginger; 2 tsp ground cumin; 2 tsp ground coriander; 1 tsp turmeric; 1/2 tsp garam masala; 1/4 cup passata (or crushed tomatoes); 1 tbsp ghee (or oil); Fresh coriander for garnish

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Introduction

Aloo Gobi is a classic Indian dish featuring tender potatoes and cauliflower cooked with fragrant spices. This comforting vegetarian recipe is simple to prepare and bursting with warm, vibrant flavors that make a perfect main or side dish.

A close-up image of cooked cauliflower and baby potatoes in a black pan set on a white marbled surface. The dish has two main layers: the base is made of golden-yellow baby potatoes with bits of spice on the skin, while the top layer has yellow cauliflower florets, both coated in a reddish-brown spice mix with visible pieces of cooked onion. Chopped fresh green herbs are sprinkled evenly on top, adding a contrasting color to the warm tones of the vegetables. The texture looks soft but still holds its shape, with a slight gloss from oil or sauce. photo taken with an iphone --ar 4:5 --v 7

Ingredients

400g Yukon Gold potatoes, peeled and cubed
1 medium head of cauliflower, cut into florets
1 onion, sliced
2 cloves garlic, crushed
2 tbsp grated ginger
2 tsp ground cumin
2 tsp ground coriander
1 tsp turmeric
1/2 tsp garam masala
1/4 cup passata (or crushed tomatoes)
1 tbsp ghee (or oil)
Fresh coriander for garnish
Salt and pepper to taste

Instructions

Step 1: Boil the cubed potatoes in water until tender. Add the cauliflower florets and cover, letting them steam for 10 minutes.
Step 2: In a deep frying pan, heat ghee over medium-high heat and sauté the sliced onions until golden brown.
Step 3: Add the crushed garlic, grated ginger, ground cumin, ground coriander, turmeric, and garam masala to the onions. Stir for 2 minutes until the spices release their aroma.
Step 4: Gently mix in the boiled potatoes and cauliflower, making sure they are evenly coated with the spices.
Step 5: Stir in the passata and simmer for about 5 minutes until everything is heated through and flavors meld.
Step 6: Season with salt and pepper to taste. Garnish with fresh coriander before serving.

Tips & Variations

For a richer flavor, use ghee instead of oil, and consider adding a pinch of chili powder for some heat.
Swap Yukon Gold potatoes with red potatoes for a firmer texture.
Serve with warm naan bread or steamed basmati rice for a complete meal.

Storage

Store leftover Aloo Gobi in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave until warmed through. This dish also freezes well for up to 1 month—thaw overnight in the refrigerator before reheating.

How to Serve

This image shows a close-up of a cooked dish in a black pan, placed on a white marbled surface. The dish has two main layers: the bottom layer consists of golden brown small potato halves with a soft, slightly shiny texture, and the top layer features yellowish-orange cauliflower florets coated with spices, mixed with chopped green herbs sprinkled evenly across the dish. The potatoes and cauliflower are lightly cooked, showing a rich, warm color and some browning from cooking. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen cauliflower for Aloo Gobi?

Yes, frozen cauliflower can be used in a pinch. Just thaw and drain any excess moisture before cooking to avoid a soggy dish.

Is Aloo Gobi vegan?

Traditional Aloo Gobi is vegan if made with oil instead of ghee. Using ghee adds a buttery flavor but is not vegan, so substitute with vegetable oil to keep it vegan-friendly.