Indian Spiced Aloo Gobi (Potatoes and Cauliflower) Recipe
Aloo Gobi is a classic Indian dish featuring tender potatoes and cauliflower florets spiced with cumin, coriander, turmeric, and garam masala, cooked in ghee and simmered with tomatoes for a flavorful vegetarian main course.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main
- Method: Frying
- Cuisine: Indian
- Diet: Vegetarian
Ingredients
Scale
Vegetables
- 400g Yukon Gold potatoes, peeled and cubed
- 1 medium head of cauliflower, cut into florets
- 1 onion, sliced
Spices and Flavorings
- 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
Instructions
- Boil the Vegetables: Boil the cubed potatoes in water until tender. Add the cauliflower florets to the pot, cover, and let them sit for 10 minutes to soften.
- Sauté Onions: In a deep frying pan, heat ghee over medium-high heat and sauté the sliced onions until they turn golden brown, bringing out their sweetness.
- Add Aromatics and Spices: Stir in the crushed garlic, grated ginger, ground cumin, ground coriander, turmeric, and garam masala. Cook the mixture for about 2 minutes until the spices release their fragrant aromas.
- Mix Vegetables with Spices: Gently fold in the boiled potatoes and cauliflower, ensuring the vegetables are thoroughly coated with the spiced onion mixture.
- Simmer with Passata: Pour in the passata and simmer the mixture for approximately 5 minutes, allowing flavors to meld and the dish to heat through completely.
- Season and Garnish: Season the dish with salt and freshly ground pepper to taste. Garnish with chopped fresh coriander before serving for a fresh, herbal finish.
Notes
- Adjust the level of turmeric and garam masala according to your spice preference.
- Using Yukon Gold potatoes helps the potatoes hold their shape while becoming tender.
- For a vegan version, substitute ghee with vegetable oil.
- Serve hot with steamed rice or Indian flatbread like chapati or naan.
- This dish can be refrigerated for up to 3 days and reheated on the stovetop.
Keywords: Aloo Gobi, Indian Vegetarian, Spiced Potatoes, Cauliflower Curry, Indian Main Dish
