India · North Indian–style · Vegan vegetable side
Aloo Gobi — Indian Potato and Cauliflower Sabzi
Aloo gobi is a North Indian home-style dish of potatoes and cauliflower cooked with cumin, turmeric, ginger, tomato and warming spices. This semi-dry, one-pan version is vegan, comforting and delicious with roti, dal or rice.
Ingredients
- 450 g (about 1 lb) cauliflower, cut into 3–4 cm (1¼–1½ in) florets
- 350 g (about ¾ lb) Yukon Gold or other firm potatoes, cut into 2 cm (¾ in) cubes
- 3 tbsp (45 ml) neutral oil, divided
- 1 tsp whole cumin seeds
- 1 medium onion (about 120 g), finely chopped
- 1 medium tomato (about 150 g), finely chopped
- 1 tbsp (12 g) grated fresh ginger
- 3 garlic cloves, finely minced
- 1 small green chili, slit lengthwise (optional)
- ½ tsp ground turmeric
- 1 tsp ground coriander
- ½ tsp Kashmiri red chili powder, or mild paprika
- ¾ tsp fine salt, plus more to taste
- ½ tsp garam masala
- ½ tsp amchur (dry mango powder), or 1–2 tsp lemon juice added at the end
- 2–4 tbsp (30–60 ml) water only if the vegetables begin sticking
- 2 tbsp chopped fresh cilantro, to finish
How to make aloo gobi
- Wash the cauliflower and potatoes. Dry the cauliflower well to prevent steaming. Cut potatoes into 2 cm cubes and cauliflower into 3–4 cm florets so they cook at a similar rate.
- Heat 2 tbsp oil in a wide, heavy skillet with a lid over medium-high heat. Add the potato cubes in a single layer; cook 5–7 minutes, turning occasionally, until lightly golden but not fully cooked. Transfer to a plate.
- Reduce heat to medium and add the remaining 1 tbsp oil. Add cumin seeds and stir 15–20 seconds until fragrant. Add onion and cook 4–6 minutes until softened and golden at the edges.
- Add ginger, garlic and optional green chili; stir 30–45 seconds. Add tomato and cook 3–5 minutes, stirring, until softened and most excess moisture has evaporated.
- Stir in turmeric, ground coriander, chili powder and salt for 20–30 seconds. Return potatoes to the pan and add cauliflower. Toss gently until the vegetables are coated in the spice mixture.
- Cover and cook over medium-low heat for 12–18 minutes, turning gently every few minutes. If spices stick before the vegetables are tender, add only 1 tbsp water at a time, up to 4 tbsp total. Cook until potatoes are fork-tender and cauliflower is cooked through but still holds its shape.
- Uncover, raise heat to medium and cook 3–5 minutes to evaporate excess moisture and lightly brown the edges. Sprinkle garam masala and amchur (or lemon juice), taste for salt, then finish with cilantro. Serve hot with roti, rice or dal.
Tips and substitutions
- Keep it semi-dry: Use a wide pan and very little added water. This is a dry sabzi, not a creamy curry.
- Vegetable texture: Potato cubes should be fork-tender; cauliflower should be tender without disintegrating. Cover briefly if the edges brown before the centers soften.
- Substitutions: Use lemon juice instead of amchur; paprika instead of Kashmiri chili powder. Some commercial spice blends may contain allergens or gluten—read labels.
- Make ahead: Prepare and cut the vegetables ahead, but refrigerate them separately until cooking.
Food safety and storage
Wash fresh produce under running water. Refrigerate cooked leftovers in shallow, covered containers within 2 hours (within 1 hour if the surrounding temperature is above 90°F / 32°C). Keep at 40°F / 4°C or below, use within 3–4 days, and reheat leftovers thoroughly to 165°F (74°C). Refrigerate cooked rice separately and promptly if serving alongside.
What to serve with aloo gobi
Serve with dal tadka, cucumber raita and warm roti for a balanced meal. Browse more Asian recipes.
Research and food-safety references / Nguồn tham khảo
Researched North Indian-style cooking method; original measurements and wording. This recipe has not been independently kitchen-tested by Asian Table Atlas. / Công thức được biên soạn riêng dựa trên kỹ thuật nấu kiểu Bắc Ấn, chưa được thử nghiệm độc lập trong bếp.