Aloo Gobi Recipe

Introduction

Aloo Gobi is a classic Indian vegetarian dish made with potatoes and cauliflower simmered in a flavorful blend of spices. This comforting curry is easy to prepare and perfect as a wholesome, satisfying meal.

Ingredients

• 2 tablespoons avocado oil (or preferred cooking oil)
• 1 medium onion, diced
• 4 cloves garlic, minced
• 2-3 teaspoons fresh minced ginger
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 3/4 teaspoon ground turmeric
• 1/2 teaspoon garam masala
• 1/2 teaspoon crushed red pepper flakes
• 2 medium tomatoes, diced with juices
• 2 medium Yukon gold potatoes, peeled and cubed into ¾-inch pieces
• 3/4 cup vegetable broth, more if needed
• 1 small head cauliflower, cut into bite-sized florets (about 250g / 9 oz)
• 3/4 teaspoon salt, more to taste
• 1-2 tablespoons fresh-squeezed lime juice (or lemon)
• 1/3 cup chopped cilantro for garnish

Instructions

1. Step 1: Heat the oil in a large pan over medium heat. Add the diced onion and sauté until translucent, about 3-4 minutes.
2. Step 2: Add the minced garlic and ginger. Sauté for 30-60 seconds until fragrant.
3. Step 3: Stir in the ground cumin, coriander, turmeric, garam masala, and crushed red pepper flakes. Cook for another 30-60 seconds, stirring often to prevent burning.
4. Step 4: Add the diced tomatoes with their juices. Cook for 4-6 minutes, stirring frequently, until the tomatoes soften and the mixture thickens into a gravy-like consistency.
5. Step 5: Pour in the vegetable broth, add the cubed potatoes and salt, and stir to combine. Increase heat to high to bring to a simmer, then reduce to medium-low. Cover and cook for 5-6 minutes, stirring occasionally.
6. Step 6: Add the cauliflower florets to the pan, stirring well. If the mixture seems dry, add a little more broth or water. Cover and cook for 10-15 minutes until potatoes are tender and cauliflower is crisp-tender, stirring occasionally.
7. Step 7: Uncover and cook for an additional 1-2 minutes to reduce any excess liquid. Taste and adjust seasoning if needed. Remove from heat, stir in the lime juice, and sprinkle with chopped cilantro. Serve warm with naan bread and rice.

Tips & Variations

• For extra heat, add fresh chili or increase crushed red pepper flakes to your preference.
• Substitute Yukon gold potatoes with red potatoes or sweet potatoes for a different flavor.
• Use coconut milk instead of vegetable broth to add creaminess to the curry.
• Garnish with toasted cashews for added crunch and texture.

Storage

Store leftover Aloo Gobi in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water or broth if it seems too thick. This dish also freezes well for up to 1 month; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen cauliflower for this recipe?

Yes, frozen cauliflower can be used if fresh is unavailable. Just make sure to thaw and drain any excess moisture before adding it to the pan to avoid a watery curry.

Is Aloo Gobi vegan?

Absolutely. This dish contains no animal products and is naturally vegan, making it suitable for vegans and vegetarians alike.

Aloo Gobi Recipe

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★★★★★

4.9 from 108 reviews

• Author: Rafael
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

Aloo Gobi is a classic Indian vegetarian dish featuring tender cauliflower and potatoes cooked in a fragrant blend of spices, tomatoes, and aromatics. This flavorful and comforting dish is sautéed and simmered on the stovetop, resulting in a vibrant, hearty curry perfect for serving with naan or rice.

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Ingredients

Scale 1x2x3x

Vegetables and Herbs

• 1 medium onion, diced
• 4 cloves garlic, minced
• 2–3 teaspoons fresh minced ginger
• 2 medium tomatoes, diced with juices
• 2 medium Yukon gold potatoes, peeled and cubed into ¾-inch pieces
• 1 small head cauliflower, cut into bite-sized florets (about 250g / 9 oz)
• 1/3 cup chopped cilantro (for garnish)

Spices and Seasonings

• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 3/4 teaspoon ground turmeric
• 1/2 teaspoon garam masala
• 1/2 teaspoon crushed red pepper flakes
• 3/4 teaspoon salt (more to taste)
• 1–2 tablespoons lime juice, fresh-squeezed (or lemon)

Liquids and Oils

• 2 tablespoons avocado oil (or preferred cooking oil)
• 3/4 cup vegetable broth (more if needed)

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Instructions

1. Heat the oil: Heat up avocado oil in a large pan over medium heat until hot. This provides the cooking medium for sautéing the aromatics.
2. Sauté the onion: Add the diced onion to the pan and cook for about 3-4 minutes, stirring occasionally, until the onions become translucent and fragrant, forming the flavor base for the dish.
3. Add garlic and ginger: Stir in the minced garlic and ginger. Sauté for 30-60 seconds until fragrant, taking care not to burn them to preserve their flavor.
4. Add spices: Sprinkle in ground cumin, coriander, turmeric, garam masala, and crushed red pepper flakes. Stir continuously for 30-60 seconds to toast the spices and release their aromas without burning.
5. Cook tomatoes: Add the diced tomatoes along with their juices, and cook for 4-6 minutes while stirring frequently. This allows the tomatoes to break down and form a thick gravy that binds the flavors together.
6. Add broth, potatoes, and salt: Pour in the vegetable broth and add the peeled, cubed potatoes along with salt. Stir well, then increase heat to bring the mixture to a high simmer. Reduce heat to maintain a mild-medium simmer, cover the pan, and cook for 5-6 minutes, stirring occasionally to prevent sticking.
7. Add cauliflower: Stir in the cauliflower florets. If the pan looks dry, add a splash more vegetable broth or water. Cover and cook for 10-15 minutes until potatoes are tender and cauliflower is crisp-tender, stirring occasionally to ensure even cooking.
8. Reduce liquid: Remove the cover and cook uncovered for 1-2 minutes to reduce any excess liquid in the pan. Taste and adjust seasoning with more salt if necessary.
9. Finish and garnish: Remove the pan from heat, stir in fresh lime juice, and sprinkle chopped cilantro on top. Serve hot with naan bread and rice. Enjoy your homemade aloo gobi!

Notes

• Adjust the crushed red pepper flakes according to your preferred spice level.
• If you don’t have vegetable broth, water can be used but broth adds more depth.
• Yukon gold potatoes hold their shape well, but you can substitute with russet or red potatoes.
• Fresh lime juice brightens the flavors at the end, so don’t skip it.
• For a vegan version, ensure naan is vegan or serve with rice alone.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Indian

Keywords: Aloo Gobi, Indian cauliflower potato curry, vegetarian Indian recipe, easy vegetable curry, Indian comfort food